Which protein predominates in milk?

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Study for the Milk – Borne Pathogens and Pasteurization Test. Explore flashcards and multiple-choice questions, each with hints and insights. Prepare for your certification exam!

Multiple Choice

Which protein predominates in milk?

Explanation:
Milk protein composition is dominated by casein. It makes up the vast majority of total milk protein—roughly four-fifths—and exists as casein micelles that give milk its white color and enable curd formation when milk is coagulated by acid or rennet, which is essential in cheese making. The rest of the protein comes from whey proteins, which are soluble and remain in the liquid after coagulation, along with smaller amounts of albumin and globulin. Because casein is by far the most abundant, it is the correct choice.

Milk protein composition is dominated by casein. It makes up the vast majority of total milk protein—roughly four-fifths—and exists as casein micelles that give milk its white color and enable curd formation when milk is coagulated by acid or rennet, which is essential in cheese making. The rest of the protein comes from whey proteins, which are soluble and remain in the liquid after coagulation, along with smaller amounts of albumin and globulin. Because casein is by far the most abundant, it is the correct choice.

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