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Food Science and Technology QUESTION #5905
Question 1
Colloidal calcium phosphate (CCP) associated with casein micelles plays which critical role?
  • It provides casein its yellow color
  • It acts as a cross-linking agent holding sub-micelles together and contributes to heat stability; removal by acidification to \(\text{pH}\;4.6\) or EDTA causes micelle disintegration✔️
  • It is responsible for lactose synthesis
  • It inhibits lipolysis in raw milk
Correct Answer Explanation
Colloidal calcium phosphate (CCP) is integral to casein micelle structure, acting as electrostatic and coordinate cross-links between casein sub-micelles. Removal of CCP by acidification to \(\text{pH}\;4.6\) or EDTA treatment causes micelle disintegration.