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Denature Protein contributes to an improvement in the quality of which of the following products?

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in Dairy Engineering by (789k points)
Denature Protein contributes to an improvement in the quality of which of the following products?

(a) Cultured milk product

(b) Milk

(c) Ice cream

(d) Cream

The question was posed to me in my homework.

My doubt is from Changes In Milk and its Constituents in division Chemistry of Milk of Dairy Engineering

1 Answer

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The correct answer is (a) Cultured milk product

To elaborate: In milk intended for cultured milk products (yogurt, etc.), the whey protein denaturation and interaction with casein obtained at 90 – 95°C for 3 – 5 minutes will contribute to improved quality in the form of reduced syneresis and improved viscosity.

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