The flavor of butter, milk and cheese due to__________________?
Correct answer: A. Short chain fatty acids
- A. Short chain fatty acids
- B. Long chain fatty acids
- C. Saturated fatty acids
- D. Unsaturated fatty acids
Explanation
Short-chain fatty acids such as butyric, caproic, and caprylic acids contribute strongly to the characteristic flavour of butter, milk, and cheese. Long-chain fatty acids are less responsible for these distinctive aromas.
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