Question

The objective of heating milk to about 65 degree c before homogenization is to inactivate a) invertase b) lactases c) lipases d) glucose oxidase

Answer 1

Milk is heated at 65 degrees Celsius before homogenization in order to inactivate the enzyme Lipase in it

Explanation:

Lipases must be inactivated in milk so that it can be stored for longer period of time. Lipases easily breakdown the emulsified fat present in the cream of milk. So, this can reduce the efficacy of homogenization as during homogenization the fat molecules from the milk will be separated due to the presence of lipase