Which term refers to a gel-like texture in milk resulting from heat-stable enzymes after processing?

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Multiple Choice

Which term refers to a gel-like texture in milk resulting from heat-stable enzymes after processing?

Gelation describes a gel-like texture in milk that results from the action of heat-stable enzymes after processing. While pasteurization inactivates most enzymes, some survive. Their ongoing activity can modify milk proteins and promote a network that traps water, creating a soft, gel-like consistency. This is different from clumps formed by spoilage bacteria, which are irregular lumps; sandiness, which is just suspended solids; or a gummy texture, which is sticky but not a true protein gel network.

Gelation describes a gel-like texture in milk that results from the action of heat-stable enzymes after processing. While pasteurization inactivates most enzymes, some survive. Their ongoing activity can modify milk proteins and promote a network that traps water, creating a soft, gel-like consistency. This is different from clumps formed by spoilage bacteria, which are irregular lumps; sandiness, which is just suspended solids; or a gummy texture, which is sticky but not a true protein gel network.

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