Cheese often browns and darkens during heating because

Question

Quizplus · Accepted Answer

Cheese often browns and darkens during heating due to the Maillard reaction, which occurs between the amino acids and sugars in the cheese. Carmelization can also contribute to browning, but it is not a primary factor in cheese. The lack of certain molecules in the cheese, such as sugars, amino acids, or lactose, would actually prevent browning, rather than causing it. Therefore, option B is the best choice as it provides the correct reason for the browning of cheese during heating. 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 or caramelized color and flavor to foods.

Cheese Often Browns and Darkens During Heating Because