Most variable of all constituent present in milk is

A. Protein

B. Fat

C. Carbohydrate

D. None of these

Answer: Option B

Solution(By Examveda Team)

Most variables of all constituents present in milk is Fat.
The most variable milk constituent is fat. Considerable variation exists between and within dairy cattle breeds.
Genetic selection for fat percentage can change fat content of milk but will also affect other constituents since there is a high correlation between the percentages of components in milk.