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Food Science and Technology QUESTION #5884
Question 1
The Maillard reaction in milk products is accelerated by:
  • Low temperature and low \(\text{pH}\)
  • Reducing sugars (lactose) reacting with amino groups at high temperatures and \(\text{pH}\; 6\text{–}8\)✔️
  • Fat oxidation at refrigeration temperatures
  • Calcium precipitation during UHT treatment
Correct Answer Explanation
The Maillard reaction involves nucleophilic addition of amino groups (lysine \(\varepsilon\)-amino groups) to the carbonyl group of reducing sugars (lactose). It is promoted by elevated temperature, reduced \(a_w\), and neutral to alkaline \(\text{pH}\), causing browning and flavor changes in UHT milk and milk powder.