Question

Statement I: In raw milk, the fat globules form a cluster with cryoglobulins and lipoproteins, which rise rapidly due to increased effective diameter, resulting in faster creaming.
Statement II: Heating of milk at higher temperatures result in denaturation of cryoglobulins slowing the rate of creaming of milk fat globules.
In light of the above statements, choose the correct answer from the options given below:

• A. Both Statement I and Statement II are true
• B. Both Statement I and Statement II are false
• C. Statement I is true but Statement II is false
• D. Statement I is false but Statement II is true

Hint:

Creaming: fat globules cluster with cryoglobulins.
Heating denatures cryoglobulins.
Slows creaming rate.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Creaming is the rising of fat globules in milk.
It is affected by temperature and proteins.
Step 2: Key Formula or Approach:
No specific formula.
Need to understand creaming mechanisms.
Step 3: Detailed Explanation:
Statement I: Fat globules cluster with cryoglobulins and lipoproteins - true.
This increases effective diameter and creaming rate.
Statement II: Heating denatures cryoglobulins and slows creaming - true.
Thus, both statements are true.
Step 4: Final Answer:
Both Statement I and Statement II are true.
Hence, the correct option is (A). \bigskip