which component of milk causes caramelization when heated?\na. casein\nb. lactose\nc. vitamin a\nd. fat
which component of milk causes caramelization when heated?\na. casein\nb. lactose\nc. vitamin a\nd. fat
Answer
Brief Explanations:
Caramelization is a chemical - reaction of sugars. Lactose is a sugar present in milk. Casein is a protein, vitamin A is a vitamin, and fat is a different component. When heated, lactose in milk can undergo caramelization.
Answer:
B. lactose