Milk Proteins Are Sometimes Added to Sausage to Reduce Shrinking

Multiple Choice

Milk proteins are sometimes added to sausage to reduce shrinking due to cooking loss and improve the texture of the sausage. Suppose the cooking loss (expressed as a percentage of initial weight) can be modeled by percent, where w is the proportion of whey protein and s is the proportion of skim milk powder. Determine whether the function L has a relative maximum, relative minimum, or a saddle point, and find the corresponding proportions of whey protein and skim milk powder at that point. Round your answer to the nearest hundredth of a percent.

A) relative maximum
Whey protein: 5.62%
Skim milk powder: 5.04%
B) relative minimum
Whey protein: 5.62%
Skim milk powder: 5.04%
C) relative maximum
Whey protein: 19.83%
Skim milk powder: 17.78%
D) relative maximum
Whey protein: 17.78%
Skim milk powder: 19.83%
E) saddle point
Whey protein: 17.78%
Skim milk powder: 19.83%