INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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____ reacts with amino acids when milk is heated to contribute to the tan color and slightly caramelized flavor of cooked milk products.
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Lactose
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Casein
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Whey
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Milk Fat
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Explanation:
Detailed explanation-1: -The Maillard reaction (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
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