1. The melting point of milk fat varies normally between _______
a) 32-36 °C
b) 40-45 °C
c) 20-25 °C
d) 26-30 °C
Discussion
Explanation: Milk is a mix of butter fat and water so it is slightly heavier than water. Milk Fat melts at 32-36 °c
2. The specific gravity of milk fat at 21°C is?
a) 0.70
b) 0.82
c) 0.93
d) 0.98
Discussion
Explanation: The specific gravity depends on the protein and fat content. Milk has the specific gravity of 0.93 at 21℃
3. The iodine number measures the amount of what?
a) Free Fatty Acids
b) Saturated Fatty Acids
c) Chain Length of Fatty Acids
d) Unsaturated Glycerides
Discussion
Explanation: The iodine value in chemistry is the mass of iodine in grams that is consumed by 100 grams of a chemical substance. Iodine numbers are often used to determine the amount of unsaturation in fatty acids
4. Milk fat differs from other common fats in having a larger percentage of ______
a) Free Fatty Acids
b) Saturated Fatty Acids
c) Volatile Fatty Acids
d) Unsaturated Fatty acid
Discussion
Explanation: The fat content of milk is the proportion of milk, by weight, made up by butterfat. Milk fat has higher amount of volatile fatty acids as compared to common fat
5. Sponification number of butter fat is ___________
a) 190
b) 195
c) 210
d) 231
Discussion
Explanation: The saponification number is the number of milligrams of potassium hydroxide required to neutralize the fatty acids resulting from the complete hydrolysis of 1g of fat. Butter fat has the Sponification number of 231.
6. Energy value of milk having 3.5% fat according to Sharp’s Formula will be?
a) 60
b) 60.5
c) 62.5
d) 65.5
Discussion
Explanation: The energy value of a food is calculated based on the calories provided by the amount of protein (4 kcal/gram), carbohydrate (4 kcal/gram), and fat (9 kcal/gram) that is present. According to this, the milk has an energy value of 60.5.
7. Lactose reduces copper salt to?
a) Cupric Oxide
b) Cuprous Oxide
c) Copper Oxide
d) Cupric dioxide
Discussion
Explanation: Lactose is the primary milk carbohydrate. It reduces copper salt to cuprous oxide
8. Yellow color of milk fat is due to the presence of?
a) Vitamin D
b) Carotinoids
c) Calcium
d) Folic Acid
Discussion
Explanation: Carotenoids are plant pigments responsible for bright red, yellow and orange hues in many fruits and vegetables. They are also responsible for yellow color in milk fat
9. Tests for proper pasteurization are based on the activity of which enzyme?
a) Lactase
b) Diastase
c) Phosphatase
d) Catalase
Discussion
Explanation: Phosphatase is an enzyme which is naturally present in milk, but is destroyed at a temperature just near to the pasteurization temperature. Alkaline Phosphatase test is used to indicate whether milk has been adequately pasteurised or whether it has been contaminated with raw milk after pasteurization.
10. Starch is split by which enzyme?
a) Lactase
b) Diastase
c) Phosphatase
d) Catalase
Discussion
Explanation: Diastase is an enzyme group that is originally found in malt and it is produced when the germination of the seeds happens. Diastase converts starch into maltose and after that it converts it this into glucose