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Food Science and Technology QUESTION #5871
Question 1
The isoelectric point of casein, at which it precipitates from milk, is approximately:
  • \(\text{pH}\; 4.0\)
  • \(\text{pH}\; 4.6\)✔️
  • \(\text{pH}\; 5.2\)
  • \(\text{pH}\; 6.6\)
Correct Answer Explanation
Casein precipitates at its isoelectric point of \(\text{pH}\; 4.6\). This principle is used in acid coagulation of milk for cheese and paneer making and explains why acidification of milk causes curd formation.