Discussion
Lipase enzyme is inactivated during the process of :
Answer: D
Milk lipase is inactivated by pasteurisation.
Native milk lipase is heat-sensitive, and the time and temperature of pasteurisation (for example 72 °C for 15 seconds) destroy most of it. This is important because active lipase would split milk fat into free fatty acids and give the milk a rancid flavour.
Homogenisation does the opposite of protecting the fat: by breaking the fat globules it exposes more fat to lipase, which is why raw milk is pasteurised before or immediately after homogenising. Gelatinisation is the swelling of starch granules in hot water, and caramelisation is the browning of sugar by heat; neither is a milk enzyme treatment.
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