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