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) CreamThe 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

Denature Protein contributes to an improvement in the quality of which

1.	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) CreamThe 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
Answer» 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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