Question:
Heat denaturation of which component retards creaming process in pasteurized milk?
Heat denaturation of which component retards creaming process in pasteurized milk?
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Cryoglobulin: heat-labile protein.
Denaturation reduces creaming.
Important in pasteurized milk.
Denaturation reduces creaming.
Important in pasteurized milk.
Updated On: Aug 18, 2026
- Bovine serum albumin
- Cryoglobulin
- Casein
- Lactoferrin
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Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Creaming is the rising of fat globules in milk.
Certain proteins are involved in the creaming process.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the proteins involved in creaming.
Step 3: Detailed Explanation:
Cryoglobulins are heat-labile proteins.
Their denaturation retards the creaming process.
Bovine serum albumin and lactoferrin are not primarily involved.
Casein is not involved in creaming.
Thus, cryoglobulin is the correct answer.
Step 4: Final Answer:
Heat denaturation of cryoglobulin retards creaming.
Hence, the correct option is (B). \bigskip
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