Question:
In which of the following dairy product, maximum heat induced changes are observed ?
In which of the following dairy product, maximum heat induced changes are observed ?
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Open-pan atmospheric concentration (as in Khoa making) results in far greater thermal denaturation and Maillard browning than vacuum evaporation or spray drying.
Updated On: Jul 8, 2026
- Channa
- Milk Powder
- Khoa
- Condensed Milk
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Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Heating milk causes physical and chemical changes, including whey protein denaturation, lactose caramelization, Maillard browning (melanoidin formation), and volatile sulfide release.
Step 2: Detailed Explanation:
Let us compare the intensity of thermal processing in the listed dairy products:
• Channa: Produced by heating milk to around \(80\text{--}85^\circ\text{C}\) followed by immediate acid coagulation. The exposure to high heat is brief.
• Milk Powder: Manufactured using spray drying or roller drying. Though drying air temperatures are high, the actual droplet/particle temperature remains relatively low due to evaporative cooling.
• Condensed Milk: Concentrated under vacuum at lower temperatures (\(50\text{--}60^\circ\text{C}\)) to prevent heat damage.
• Khoa: Produced by continuously boiling, stirring, and evaporating milk in an open pan at atmospheric pressure until a semi-solid mass is formed. This prolonged exposure to intense heat at boiling temperatures induces extensive Maillard reactions, lactose caramelization, and protein-lipid complexes, resulting in the most pronounced heat-induced changes among the options.
Step 3: Final Answer
Khoa exhibits the maximum heat-induced changes.
Heating milk causes physical and chemical changes, including whey protein denaturation, lactose caramelization, Maillard browning (melanoidin formation), and volatile sulfide release.
Step 2: Detailed Explanation:
Let us compare the intensity of thermal processing in the listed dairy products:
• Channa: Produced by heating milk to around \(80\text{--}85^\circ\text{C}\) followed by immediate acid coagulation. The exposure to high heat is brief.
• Milk Powder: Manufactured using spray drying or roller drying. Though drying air temperatures are high, the actual droplet/particle temperature remains relatively low due to evaporative cooling.
• Condensed Milk: Concentrated under vacuum at lower temperatures (\(50\text{--}60^\circ\text{C}\)) to prevent heat damage.
• Khoa: Produced by continuously boiling, stirring, and evaporating milk in an open pan at atmospheric pressure until a semi-solid mass is formed. This prolonged exposure to intense heat at boiling temperatures induces extensive Maillard reactions, lactose caramelization, and protein-lipid complexes, resulting in the most pronounced heat-induced changes among the options.
Step 3: Final Answer
Khoa exhibits the maximum heat-induced changes.
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