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

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

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Q. Milk is ______ with blood.

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

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

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

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

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Q. Heat treatment on minerals results leads to ___________

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

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Q. Effect of Pasteurization on Vitamins in Milk ___________

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Q. Most Heat sensitive vitamin in milk is?

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Q. The lactulose content ______ with increased intensity of the heat treatment.

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Q. Effect of Heat treatment (Temperature above 100℃) on Lactose:

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Q. Denature Protein contributes to an improvement in the quality of which of the following products?

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

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

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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. The purpose of heat treatment on milk is ___________

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Q. Enzyme responsible for Lipolysis is ____________

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

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