Question:easy
The most stable component in milk in terms of its quantity is
The most stable component in milk in terms of its quantity is
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Lactose is the primary osmotic regulator of milk, maintaining osmotic pressure equal to that of blood plasma.
This physiological constraint prevents lactose concentration from fluctuating, making it the most stable component of milk.
In contrast, fat is the most variable component.
This physiological constraint prevents lactose concentration from fluctuating, making it the most stable component of milk.
In contrast, fat is the most variable component.
Updated On: Jul 24, 2026
- Fat
- Protein
- Lactose
- Solid-not-fat
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The Correct Option is C
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