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Chapter 6: Problem 17

The emulsifying agent in milk is (a) lactic acid (b) fat (c) lactose (d) casein

Short Answer

Expert verified
The correct answer is (d) casein.

Step by step solution

01

Analysis of The Options

Analyze each of the provided options and consider their role and properties in milk: \(a)\ lactic acid, \(b)\ fat, \(c)\ lactose, and \(d)\ casein.
02

Eliminating the Incorrect Options

(a) Lactic acid is found in fermented milk products, and it neither has a structure that would make it a good emulsifier, nor is it present in significant amounts in fresh milk. (b) Fat is what we would like to emulsify in milk but it is not an emulsifier. (c) Lactose is the sugar found in milk. It is not an emulsifier.
03

Selecting the Correct Option

The eliminated options bring you to choice \(d)\ - casein. Casein is a protein found in milk. Protein molecules are often amphipathic or dual-natured, meaning they have regions that are water-soluble and regions that are fat-soluble, making them good emulsifiers.

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