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Questions and Answers
What is the primary protein in milk responsible for the texture of yoghurt?
What is the primary protein in milk responsible for the texture of yoghurt?
- α-lactalbumin
- β-lactoglobulin (correct)
- Serum albumin
- Immunoglobulin
What is the maximum acceptable loss of thiamine in UHT milk?
What is the maximum acceptable loss of thiamine in UHT milk?
- 5%
- 3% (correct)
- 1%
- 2%
Which vitamin is most susceptible to loss due to heating of milk?
Which vitamin is most susceptible to loss due to heating of milk?
- Vitamin B12
- Vitamin C
- Vitamin B1 (correct)
- Vitamin B2
What is the result of dephosphorization, partial hydrolysis, and cross-linking reactions at high temperatures?
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?
Denaturation of which protein affects the solubility of milk powder?
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