For the manufacturing process of standard pasteurized milk, lactose is added to whole milk and sugar to _____
(a) Control crystallization of sugar present
(b) Enhance crystallization of sugar
(c) For preservation purpose
(d) None of the mentioned
I had been asked this question during an internship interview.
My query is from Principles of Food Concentrates-3 in division Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering