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The major deterioration in skim milk powder during storage is due to
EXPLANATION
Powder Recovery & Handling
- Deteriorative Mechanisms in Skim Milk Powder (SMP):
- Maillard Browning Reaction:
- SMP contains approximately $50\%$ lactose (reducing carbohydrate) and $36\%$ protein (rich in free $\epsilon$-amino groups of lysine), with negligible fat ($\lt 1.5\%$).
- During storage—especially under elevated ambient temperature or moisture ($a_w \gt 0.2$)—non-enzymatic Maillard browning proceeds rapidly between reducing sugars and amino acid residues.
- Results in brown melanoidin pigments, stale/cereal off-flavors, insolubility, and loss of essential lysine bioavailability.
- Conclusion: Maillard browning (Option 4).
Correct option: (4) Maillard browning
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