List of top Dairy Science Questions on Milk Chemistry

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : Lactose crystallization occurs instantly in labile zone
Reason (R) : At higher levels of supersaturation, crystallization occurs readily without the addition of seeding material.
In light of the above statements, choose the correct answer from the options given below.

Which one of the following is not an essential amino acid ?

If CLR of milk is 28, then specific gravity of milk will be

Which of the following whey protein majorly found in buffalo milk ?

The principal proteinase present in rennets is:

Bactofugation of milk is done

The temperature range of liquid paraffin used for cheese wax coating is

Milk of very low heat stability due to a high concentration of \(\text{Ca}^{2+}\) arising from low citrate content is termed as:

Choose the correct answer from the options given below with respect to the order of heat stability of the whey proteins as measured by loss of solubility, is

When a lactose is dissolved in water, what would be the final solubility per 100 g water after mutarotation and solubilization of \(\alpha\)-lactose

Which of the following classes of lipids is insoluble in ethyl ether?

Given below are two statements:
Statement (I): Ruminant milk fat contains lower saturated fatty acids compared to non-ruminant milk
Statement (II): Digestive enzymes of ruminants will hydrogenate dietary fat
In light of the above statements, choose the most appropriate answer from the options given below:

Which of the following protein fraction is absent in protein profile of human milk?

Milk from which species is having maximum fat% ?

High whey protein content in colostrum is mainly contributed by____________

Match the List I with that of List II and select the right answer
List-I:
(A). Kappa Casein
(B). \(\beta\) - Lactoglobulin
(C). Non protein Nitrogen
(D). \(\alpha\) - Lactalbumin
List-II:
(I). Lactose biosynthesis
(II). Retinol
(III). Chymosin
(IV). Soluble in 12% TCA
Choose the correct answer from the options given below

Which of the following components of milk remains relatively constant during a lactation period
(A). Fat
(B). Protein
(C). Potassium
(D). Lactose
Choose the correct answer from the options given below:

According to Stoke's law, velocity of fat globule rise is inversely proportional to ____________

Buffalo ghee is harder than cow ghee because buffalo ghee contains

Which of the following lipids contain maximum amount of short and medium chain saturated fatty acids (g/100g)

Which class of dairy products contain higher concentration of Conjugated Linoleic Acid (CLA)

Which of the following substances produced from lactose stimulates the growth of bifidobacterium in the intestine of bottle fed infants

Given below are two statements:
Statement (I): "Phase inversion" is a phenomenon where "oil in water" emulsion is converted to "water in oil" emulsion during the preparation of a fat rich dairy product.
Statement (II): In dairy industry "Phase inversion" is associated with cream separation process.
In light of the above statements, choose the most appropriate answer from the options given below:

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): Ghee, though has a lower content of unsaturated fatty acids than most of the plant oils, has a lower shelf life than plant oils
Reason (R): Plant oils contain high levels of antioxidants and hence, have a long shelf life
In light of the above statements, choose the correct answer from the options given below.

Which protein in cow milk has got an influence in creaming process