The natural lipase enzyme contained in all raw milk is kept away from milk fat globules, thus preventing development of rancidity because the:

The major protein, casein, ties up the lipase

Fat globule membrane is a protective layer which covers the fat globules

Fat globules are very small to attract the enzyme until they are homogenized

Enzyme has to be activated by the heat of pasteurization

The natural lipase enzyme contained in all raw milk is kept away from

1.	The natural lipase enzyme contained in all raw milk is kept away from milk fat globules, thus preventing development of rancidity because the:
A.	Fat globule membrane is a protective layer which covers the fat globules
B.	The major protein, casein, ties up the lipase
C.	Fat globules are very small to attract the enzyme until they are homogenized
D.	Enzyme has to be activated by the heat of pasteurization
Answer» B. The major protein, casein, ties up the lipase