Q. Milk is an emulsion of _____ in water.

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

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

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

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

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Q. Milk has all the essential amino acid.

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

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Q. Casein cannot be classified as _________

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

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

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

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

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

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Q. _______ is the principal contributor to sunlight flavor.

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

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Q. Enzyme responsible for Lipolysis is ____________

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Q. The purpose of heat treatment on milk is ___________

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

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

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Q. What is the result of heat treatment on proteins?

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