Q. Effect of Pasteurization on Vitamins in Milk ___________

View solution

Q. Which of the following mineral is affected by heat treatment in milk?

View solution

Q. Heat treatment on minerals results leads to ___________

View solution

Q. Opacity in milk is due to which of the following reasons?

View solution

Q. Yellowish tinge in milk can be attributed to which of the following?

View solution

Q. In an equation Fat%, SNF% and water determine ‘d’. The‘d’ in this expression is?

View solution

Q. Calculate the density of milk at 15.5℃ having 3.2% fat and 8.5% SNF.

View solution

Q. Milk is ______ with blood.

View solution

Q. Osmotic pressure is controlled by the number of molecules or particles, not the weight of solute.

View solution

Q. Define the temperature at which a liquid turns into a solid when cooled.

View solution

Q. Freezing point helps to check which of the following adulteration in milk?

View solution

Q. The acidity of a solution is dependent on which of the following?

View solution

Q. What does pH of the solution represent?

View solution

Q. pH of normal milk is _____ at 25℃.

View solution

Q. In determining acidity, the solution in the burette is?

View solution

Q. Titratable acidity of milk cannot be expressed in which of the following degree?

View solution

Q. 1.7 ml of N/10 NaOH is required for titration of a 10 ml sample of milk. Compute the titratable acidity.

View solution

Q. The first milk that a cow produces after calving is called ________

View solution