Question

effects of heat on milk ​

Answer 1

Heating of milk is done to kill the pathogenic

microorganisms and enzymes present in it. The extent of changes depends on the temperature and period of heating. The changes affect the colour, flavor, taste and viscosity of milk. A light brown tinge is developed on prolonged heating of milk. The heat labile whey proteins undergo denaturation and coagulation. Generally, there is scum formation when milk is heated in an uncovered pan or vessel. The scum gets thickened as the temperature is increased e.g. basundi.Milk boils at about 100.20C. When milk is heated in open vessel, a scum (malai) is formed on the top of the milk. This is because of evaporation of water and concentration of casein, which blocks calcium salt and milk fatsHeat also has an adverse effect on the flavour and odour of milk. The ‘cooked’ flavour of boiled milk is attributed to the loss of dissolved gases (CO2 and O2).

Answer 2

Answer:

Heat treatment, depending on the processing conditions, can result in irreversible changes in milk protein structure. When milk is heated at temperatures above 65 °C whey proteins unfold and expose previously hidden hydrophobic groups (Croguennec, Kennedy, & Mehra, 2004).

Explanation:

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