Which of the Following Characteristics Is a Function of Milk

Which of the following characteristics is a function of milk proteins in confections?

A) aids in emulsification and miscibility of various ingredients
B) contributes to flavor and color development
C) improves nutritional profile
D) with heat, can yield a fibrous network that gives rigidity, shape, texture, and chewability
E) all of the above answers are correct
F) none of the above answers is correct