1. Which of the following can be the method to compute fat crystallization in cow milk?
a) JMR
b) DMR
c) NMR
d) CMR
Discussion
Explanation: The NMR method can also be utilized to find out the degree of fat crystallization as a function of the time of crystallization
2. _________ Value states the % of iodine that the fat can bind.
a) Fractional
b) Iodine
c) Fatty acid
d) Distillation
Discussion
Explanation: Iodine value states the percentage of iodine that the fat can bind. Iodine is taken up by the double bonds of the unsaturated fatty acids
3. Milk has all the essential amino acid.
a) True
b) False
Discussion
Explanation: An important fact with regard to nutrition is that eight (nine for infants) of the 20 amino acids cannot be synthesized by the human organism. All of them are present in milk protein.
4. Name the organic compounds which have amines and carboxyl functional group in them.
a) Amino acid
b) Alcohol
c) Carboxylic acid
d) Amine
Discussion
Explanation: This refers to the structure of amino acid. They are organic compounds containing amines and carboxyl functional group
5. Casein cannot be classified as _________
a) α- casein
b) β- casein
c) κ-casein
d) Delta- casein
Discussion
Explanation: Casein is a group of proteins commonly found in mammalian milk. They can be classified α- casein; β- casein and κ-casein
6. Which of the following ways is not to make caseinate particles flocculate and coagulate?
a) Precipitation by acid
b) Precipitation by enzymes
c) Precipitation by water
d) None of the mentioned
Discussion
Explanation: Precipitation by acid and precipitation by enzymes are the ways to make caseinate particles flocculate and coagulate. A precipitate is a solid that forms out of liquid
7. Which of the following is/are whey protein?
a) α – lactalbumin
b) β – lactoglobulin
c) κ- lactis
d) α – lactalbumin and β – lactoglobulin
Discussion
Explanation: The whey proteins are: α-lactalbumin and β-lactoglobulin. Whey protein is a composite of globular proteins isolated from whey, the liquid material created as a by-product of cheese production.
8. Which of the following fat-soluble vitamins are present in milk?
a) A
b) D
c) A & D
d) B
Discussion
Explanation: Milk contains many vitamins. Among the best known are A, B1, B2, C and D. Vitamins A and D are soluble in fat, or fat solvents, while the others are soluble in water.
9. Combination of glucose (C6H12O6) and galactose (C6H12O6) molecules result in:
a) Maltose
b) Galactose
c) Lactose
d) Sucrose
Discussion
Explanation: Glucose and galactose combine to form lactose. Lactose is the primary milk sugar.
10. Which of the following does not accelerate the rate of oxidation of fat?
a) Presence of iron and copper salts
b) Presence of dissolved oxygen
c) Exposure to light
d) Presence of water
Discussion
Explanation: The presence of iron and copper salts accelerates the onset of auto-oxidation and development of metallic flavor, as does the presence of dissolved oxygen and exposure to light, especially direct sunlight or light from fluorescent tubes