Question

The increasing order of sensitivity with respect to heat treatment.
A. Immunoglobulin
B. Serum albumin
C. $\beta$-lactoglobulin
D. $\alpha$-lactalbumin
E. Proteose-peptone

• A. C, D, B, E
• B. A, B, C, D, E
• C. A, B, D, C, E
• D. E, D, C, B, A

Hint:

Immunoglobulins are the most heat-sensitive proteins in milk.

Answer 1

The Correct Option is D

Concept: Different milk proteins vary in their susceptibility to heat denaturation.

Step 1: Least sensitive.
Proteose-peptone:
• Highly heat stable

Step 2: Moderate sensitivity.

• $\alpha$-lactalbumin → moderately stable
• $\beta$-lactoglobulin → more sensitive

Step 3: Highly sensitive.

• Serum albumin → denatures easily
• Immunoglobulins → most heat sensitive

Step 4: Increasing order.
\[ E < D < C < B < A \] Conclusion: Option (4) correct.