Milk – Borne Pathogens And Pasteurization Practice Test

White blood cells contain lipolytic and proteolytic enzymes that affect milk by which process?

It adds minerals to milk. It degrades fats and proteins, causing deterioration of milk. It preserves milk flavor. It neutralizes lactose content.

Correct Answer:

It degrades fats and proteins, causing deterioration of milk.

Explanation:

White blood cells in milk bring lipolytic and proteolytic enzymes that attack fats and proteins. This causes milk to deteriorate through lipolysis, where fats are broken down into free fatty acids that can create rancid flavors and destabilize fat in the milk, and proteolysis, where milk proteins like casein are degraded, weakening structure and altering texture and quality. Because of these enzymatic attacks, the milk quality declines rather than improving. This isn’t about adding minerals, preserving flavor, or lowering lactose content. Those outcomes don’t come from the lipolytic and proteolytic enzymes present in white blood cells.

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