Cheese often browns and darkens during heating because
A) of caramelization.
B) of the Maillard reaction.
C) there are too few sugars, amino acids, or lactose in the cheese.
D) all of the above answers are correct

Question

Quizplus · Accepted Answer

Cheese often browns and darkens during heating because of the Maillard reaction, which is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Caramelization, which is the browning of sugars, may also occur but is less likely to be the main cause of cheese browning. The statement in option C is incorrect because cheese contains sugars, amino acids, and lactose, which are all potential precursors for the Maillard reaction. Therefore, the correct answer is B.

Cheese Often Browns and Darkens During Heating Because