Question

Salty taste of Khoa produced by Cow milk can be significantly reduced by using.

• A. Reverse osmosis
• B. Ultra filtration
• C. Nano filtration
• D. Micro filtration

Hint:

Nanofiltration is best for salt removal—commonly tested concept.

Answer 1

The Correct Option is C

Concept: Membrane filtration processes are used in dairy processing to modify composition of milk. Different techniques remove different components based on molecular size.

Step 1: Understanding salty taste.
Salty taste in khoa arises due to:
• Dissolved salts (minerals)

Step 2: Membrane processes.

• Microfiltration → removes bacteria
• Ultrafiltration → removes proteins
• Reverse osmosis → removes water
• Nanofiltration → removes salts

Step 3: Application.
Nanofiltration selectively removes:
• Monovalent ions (salts)
• Reduces salty taste

Step 4: Conclusion.
Thus, nanofiltration is the correct method.