Which of the following vitamins remains most resistant on heat treatment of milk

In milk heat treatment (like pasteurization), vitamins behave differently based on their stability.

Vitamin C is highly heat-sensitive and is easily destroyed.

Vitamin K is generally heat-stable, but it is present in very small amounts in milk and is not the primary consideration in dairy science questions.

Vitamin A is a fat-soluble vitamin and is well-known for its stability during pasteurization and normal heat treatment of milk.

In dairy science and animal husbandry context, Vitamin A is considered the most heat-resistant vitamin in milk.

Therefore, the correct answer is Option A (Vitamin A).