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Food Science and Technology QUESTION #5999
Question 1
The 'rebodying' phenomenon in sweetened condensed milk during storage refers to:
  • Microbial growth causing ropiness
  • Viscosity increase due to continued protein aggregation and possibly lactose crystallization over time✔️
  • Fat phase separation forming a cream layer
  • Browning due to Maillard reaction
Correct Answer Explanation
Rebodying (age thickening) in SCM is a defect causing viscosity increase during storage. It results from progressive protein aggregation (casein interactions) and possibly early-stage \(\alpha\)-lactose monohydrate crystallization affecting protein hydration. It is controlled by proper heat treatment prior to canning and controlled storage temperature.