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Food Science and Technology QUESTION #5967
Question 1
What is the primary milk compositional factor that MOST significantly reduces heat stability?
  • High fat content
  • Elevated ionic calcium (\(\text{Ca}^{2+}\)) concentration and low \(\text{pH}\)✔️
  • High lactose content
  • High casein micelle size
Correct Answer Explanation
Ionic calcium concentration is the most critical factor affecting milk heat stability. Excess \(\text{Ca}^{2+}\) destabilizes casein micelles under heat by reducing surface charge and promoting cross-linking. Maximum heat stability occurs at \(\text{pH}\;6.7\text{–}6.9\) for UHT.