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Food Science and Technology QUESTION #5888
Question 1
Which milk protein fraction is most responsible for heat stability of milk?
  • \(\beta\)-casein due to its hydrophobic character
  • \(\kappa\)-casein due to its surface-active glycopeptide moiety stabilizing micelles✔️
  • \(\alpha\)-lactalbumin due to its calcium-binding domain
  • \(\beta\)-lactoglobulin due to disulfide bonding
Correct Answer Explanation
\(\kappa\)-casein, located on the outer surface of casein micelles, provides steric and electrostatic stabilization through its negatively charged hydrophilic glycomacropeptide (GMP) tail. Its removal by chymosin or denaturation during heating (\(>70^{\circ}\text{C}\)) destabilizes micelles.