The natural lipase enzyme contained in all raw milk is kept away from milk fat globules, thus preventing development of rancidity because the __________(a) Fat globule membrane is a protective layer which covers the fat globules(b) The major protein, casein, ties up the lipase(c) Fat globules are very small to attract the enzyme until they are homogenized(d) Enzyme has to be activated by the heat of pasteurizationThis question was posed to me in class test.I'm obligated to ask this question of Dairy Facts topic in chapter Dairy Laws of Dairy Engineering

The natural lipase enzyme contained in all raw milk is kept away from

1.	The natural lipase enzyme contained in all raw milk is kept away from milk fat globules, thus preventing development of rancidity because the __________(a) Fat globule membrane is a protective layer which covers the fat globules(b) The major protein, casein, ties up the lipase(c) Fat globules are very small to attract the enzyme until they are homogenized(d) Enzyme has to be activated by the heat of pasteurizationThis question was posed to me in class test.I'm obligated to ask this question of Dairy Facts topic in chapter Dairy Laws of Dairy Engineering
Answer» The correct option is (a) Fat globule membrane is a PROTECTIVE layer which covers the fat globules Explanation: Rancidity is caused by a chemical development, which continues until the milk is pasteurized. It INVOLVES lipase and other enzymes, which REACT with the milk fat. KEEPING lipase away from the milk allows the fat globules to develop a membrane which covers it.

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