A pronounced cooked taste and an odor of milk on heating it near boiling temperatures is due to

Challenger App

Diary Technology/

No.1 PSC Learning App

★

★

★

★

★

1M+ Downloads

A pronounced cooked taste and an odor of milk on heating it near boiling temperatures is due to

AInfluence of heat on fat

BInfluence of heat on the proteins and lactose

CInfluence of heat milk proteins

DNone of these

Answer:

B. Influence of heat on the proteins and lactose

Related Questions:

Which of the following is a hard type cheese?

Gelatin is ..... degraded collagen.

Milk fat is easily separated from milk.Why?

Milk and milk product order was implemented in?

Yogurt is a semi-solid fermented milk product that originated centuries ago in ____.