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Food Science and Technology QUESTION #5997
Question 1
The 'water holding capacity' (WHC) of yoghurt gel is related to:
  • Total fat content of the milk used
  • The protein network density, degree of cross-linking, and porosity of the casein gel — determined by pre-heat treatment of milk (denatured \(\beta\)-Lg plugs gel pores), fermentation \(\text{pH}\), and protein concentration✔️
  • The amount of starter culture added
  • Incubation temperature above \(45^{\circ}\text{C}\)
Correct Answer Explanation
WHC of yoghurt gel determines syneresis susceptibility. High WHC \(=\) less syneresis. WHC is improved by: high heat treatment of milk (\(90\text{–}95^{\circ}\text{C}/5\text{–}10\;\text{min}\)) — denatured \(\beta\)-Lg associates with \(\kappa\)-casein increasing network density; higher protein concentration (SMP fortification); slower acidification; EPS-producing strains.