Certified Cheese Professional Practice Exam

What is the primary function of immunoglobulin in milk?

1. To provide flavor

2. To act as an antibody

3. To enhance texture

4. To preserve freshness

The correct answer is: To act as an antibody

Immunoglobulin, commonly found in milk, primarily functions as an antibody. These proteins are integral components of the immune system and play a crucial role in defending against pathogens. In the context of milk, they provide passive immunity to the offspring consuming the milk, aiding in the development of the immune system by helping to protect against infections and diseases. This function is particularly significant in colostrum, the first milk produced after giving birth, which is rich in immunoglobulins to support newborn animals. The other options do not accurately describe the primary role of immunoglobulins in milk. For instance, while milk does contribute flavor and texture as a whole, these attributes are primarily influenced by other components such as fats and proteins, rather than immunoglobulins. Additionally, the preservation of freshness in milk typically involves factors like pasteurization and refrigeration, which are unrelated to the function of immunoglobulins. Thus, recognizing immunoglobulin's role as an antibody highlights its importance in the health and immunity of infants consuming milk.