LPT-0109
QUESTION
Which contributes richness of flavour of milk?
OPTIONS
(A) Phospholipid
(B) Galactolipid
(C) Glycolipid
(D) Cholesterol
ANSWER
(A) Phospholipid
EXPLANATION
Milk phospholipids, concentrated particularly in the milk-fat-globule membrane, contribute to the richness and characteristic flavour of milk and dairy products. Galactolipids and glycolipids are minor components, while cholesterol is not the principal contributor identified here. Hence, option (A) is correct.
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