Questions and Answers
What is the primary protein in milk responsible for the texture of yoghurt?
β-lactoglobulin
What is the maximum acceptable loss of thiamine in UHT milk?
3%
Which vitamin is most susceptible to loss due to heating of milk?
Vitamin B1
What is the result of dephosphorization, partial hydrolysis, and cross-linking reactions at high temperatures?
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Denaturation of which protein affects the solubility of milk powder?
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