Question:
In which of the following dairy product, maximum heat induced changes are observed?
In which of the following dairy product, maximum heat induced changes are observed?
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Traditional open-pan concentration of milk to make Khoa involves continuous boiling at high temperatures, which maximizes Maillard browning and protein denaturation compared to vacuum concentration or rapid spray drying.
Updated On: Jul 8, 2026
- Channa
- Milk Powder
- Khoa
- Condensed Milk
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The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
During the thermal processing of milk, heat-induced changes occur, including whey protein denaturation, Maillard browning (melanoidin formation), lactose caramelization, and the formation of volatile flavor compounds. The extent of these changes depends on the temperature and duration of heating.
Step 2: Detailed Explanation:
Let us compare the manufacturing processes of these four products:
1. Channa: Prepared by coagulating hot milk with an organic acid (such as citric acid). The milk is heated to boiling and then immediately cooled slightly before coagulation, resulting in minimal prolonged heat exposure.
2. Milk Powder: Produced by spray drying. Although the drying air is hot, the actual liquid droplet is cooled by rapid evaporation, keeping the product temperature relatively low and minimizing heat damage to preserve solubility.
3. Condensed Milk: Concentrated under vacuum at relatively low boiling temperatures (\(50^{\circ}\text{C}\) to \(60^{\circ}\text{C}\)), which minimizes heat damage and browning.
4. Khoa: Prepared by the continuous boiling and dehydration of milk in an open pan at atmospheric pressure until it reaches a semi-solid consistency. This prolonged exposure to high temperatures results in extensive Maillard browning, protein-lactose interactions, and significant flavor alterations, representing the highest level of heat-induced changes among these products.
Step 3: Final Answer
The dairy product that undergoes the maximum heat-induced changes during its manufacture is Khoa.
During the thermal processing of milk, heat-induced changes occur, including whey protein denaturation, Maillard browning (melanoidin formation), lactose caramelization, and the formation of volatile flavor compounds. The extent of these changes depends on the temperature and duration of heating.
Step 2: Detailed Explanation:
Let us compare the manufacturing processes of these four products:
1. Channa: Prepared by coagulating hot milk with an organic acid (such as citric acid). The milk is heated to boiling and then immediately cooled slightly before coagulation, resulting in minimal prolonged heat exposure.
2. Milk Powder: Produced by spray drying. Although the drying air is hot, the actual liquid droplet is cooled by rapid evaporation, keeping the product temperature relatively low and minimizing heat damage to preserve solubility.
3. Condensed Milk: Concentrated under vacuum at relatively low boiling temperatures (\(50^{\circ}\text{C}\) to \(60^{\circ}\text{C}\)), which minimizes heat damage and browning.
4. Khoa: Prepared by the continuous boiling and dehydration of milk in an open pan at atmospheric pressure until it reaches a semi-solid consistency. This prolonged exposure to high temperatures results in extensive Maillard browning, protein-lactose interactions, and significant flavor alterations, representing the highest level of heat-induced changes among these products.
Step 3: Final Answer
The dairy product that undergoes the maximum heat-induced changes during its manufacture is Khoa.
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