Partially degraded concentrate of milk fat and casein is called

Options

A. Sour cream
B. Yoghurt
C. Cheese
D. Bread

Answer

**Step-by-Step Solution:**

1. **Understanding the Components**: The question refers to a "partially degraded concentrate of milk fat and casein." Here, we need to identify what this means. Milk contains various components, including fat and proteins, with casein being the primary protein found in milk.

2. **Identifying the Options**: The options provided are sour cream, yogurt, cheese, and bread. We need to analyze each option to see which one fits the description of a partially degraded concentrate of milk fat and casein.

3. **Analyzing Each Option**:
- **Sour Cream**: This is a dairy product made from cream that has been fermented by lactic acid bacteria. It does not primarily focus on the concentration of milk fat and casein.
- **Yogurt**: Yogurt is made by fermenting milk with specific bacteria, primarily producing lactic acid. While it does involve milk, it is not specifically a concentrate of milk fat and casein.
- **Cheese**: Cheese is produced by coagulating milk, which separates the curds (solid) from the whey (liquid). The curds contain concentrated milk fat and casein, making cheese a partially degraded concentrate of these components.
- **Bread**: Bread is made through the fermentation of yeast, which does not involve milk fat or casein.

4. **Conclusion**: Based on the analysis, cheese is the correct answer because it is indeed a partially degraded concentrate of milk fat and casein.

5. **Final Answer**: The answer to the question is **cheese**.

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