Q. What is the fat percentage of cow milk?

View solution

Q. Milk is an emulsion of _____ in water.

View solution

Q. In milk, the whey proteins are in _____ solution and the casein in colloidal suspension.

View solution

Q. Approximate size of fat globules in milk solution is ______________

View solution

Q. Which of the following can be the method to compute fat crystallization in cow milk?

View solution

Q. _________ Value states the % of iodine that the fat can bind.

View solution

Q. Milk has all the essential amino acid.

View solution

Q. Name the organic compounds which have amines and carboxyl functional group in them.

View solution

Q. Casein cannot be classified as _________

View solution

Q. Which of the following ways is not to make caseinate particles flocculate and coagulate?

View solution

Q. Which of the following is/are whey protein?

View solution

Q. Which of the following fat-soluble vitamins are present in milk?

View solution

Q. Combination of glucose (C₆H₁₂O₆) and galactose (C₆H₁₂O₆) molecules result in:

View solution

Q. Which of the following does not accelerate the rate of oxidation of fat?

View solution

Q. _______ is the principal contributor to sunlight flavor.

View solution

Q. What is the process of breakdown of fat into glycerol and free fatty acid called?

View solution

Q. Enzyme responsible for Lipolysis is ____________

View solution

Q. The purpose of heat treatment on milk is ___________

View solution

Q. The fat globules in milk when heated to 74℃ show which of the following phenomenon?

View solution

Q. ________ is recommended in order to avoid cream plug formation.

View solution