Question:medium

Heat denaturation of which component retards creaming process in pasteurized milk?

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Cryoglobulin: heat-labile protein.
Denaturation reduces creaming.
Important in pasteurized milk.

Updated On: Aug 18, 2026

Bovine serum albumin
Cryoglobulin
Casein
Lactoferrin

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The Correct Option is B

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