Milk mcq.

1. Which component of milk is responsible for its white color?

2. The predominant sugar found in milk is:

3. The minimum fat percentage in buffalo milk is:

4. Which of the following milk has the highest fat content?

5. Casein in milk primarily exists in the form of:

6. The yellow color in cow milk is due to the presence of:

7. The protein that acts as a carrier for Vitamin A in milk is:

8. Which enzyme is responsible for the antimicrobial properties of milk?

9. The Maillard reaction in milk occurs between lactose and which component?

10. The typical pH of fresh cow’s milk ranges between:

11. Which fatty acid is predominantly found in milk fat?

12. Lactose contributes to the absorption of which minerals in milk?

13. The amphoteric nature of milk refers to its ability to act as:

14. The enzyme used as an indicator of effective pasteurization in milk is:

15. The coagulation of milk proteins during cheese-making is initiated by:

16. What percentage of casein is found in buffalo milk?

17. The primary cause of souring in milk is the production of:

18. Which process uses centrifugal force to remove microorganisms from milk?

19. Milk fat exists as:

20. The process of breaking down fat globules in milk to prevent cream separation

21. The freezing point of cow milk is approximately:

22. The predominant vitamin in milk responsible for its greenish-yellow color in whey is:

23. Which of the following species' milk has the lowest fat percentage?

24. The average biological value of milk proteins ranges between:

25. What process involves heating milk to at least 72°C for 15 seconds?

26. The most common fatty acid in milk fat is:

27. The term for adding skim milk or cream to adjust milk fat content is:

28. The milk enzyme involved in the digestion of fats is:

29. What is the freezing point of buffalo milk?

30. The primary sugar in milk, contributing to its sweetness, is:

31. The term “stormy fermentation” in milk refers to:

32. Which mineral is found in the highest quantity in milk?

33. The primary component of milk that contributes to the Maillard reaction is:

34. Which of the following bacteria is commonly responsible for milk ropiness?

35. The major whey protein that plays a critical role in lactose synthesis is:

36. The phosphatase test is primarily used to check:

37. Which type of bacteria can grow at refrigeration temperatures in milk?

38. The calcium to phosphorus (Ca) ratio in cow's milk is approximately:

39. The primary cause of sweet curdling in milk is:

40. The yellowish color of cow’s milk is due to which pigment?

41. Which enzyme found in milk acts as a major protease?

42. The surface tension of milk at 20°C is approximately:

43. The predominant fatty acids in milk are classified as:

44. The lipase enzyme in milk is associated with:

45. The greenish color of whey is attributed to:

46. The biological value (BV) of milk proteins is a measure of:

47. The presence of immunoglobulins in milk is essential for:

48. The typical lactose content in cow’s milk is approximately:

49. Which of the following causes gas formation in milk?

50. The typical value for the freezing point depression of cow’s milk is:

51. The enzyme lactoperoxidase present in milk exhibits:

52. The major whey protein β-lactoglobulin serves as a carrier for:

53. In homogenization, the typical pressure applied to milk ranges between:

54. The amphoteric nature of milk is due to the presence of:

55. The presence of which enzyme in milk can indicate mastitis?

56. The least variable component of milk is:

57. The process used to standardize milk involves:

58. The greenish-yellow color in milk after the addition of dilute acid is due to:

59. Which breed of cow produces milk with the highest fat content?

60. Which type of bacteria causes "ropy" milk?

61. The primary function of the β-casein protein in milk is:

62. The most common defect caused by bacterial lipase activity in milk is:

63. The primary sugar in milk, contributing to the sandy texture in ice cream, is:

64. Pasteurization of milk ensures the destruction of which key pathogen?

65. The main protein responsible for the white color of milk is:

66. The key pigment responsible for the yellow color of cow’s milk is:

67. The nutritional deficiency most associated with milk is:

68. The average amount of water present in cow’s milk is:

69. The typical energy content of cow’s milk is:

70. Which of the following minerals is found in the highest concentration in milk?

72. The enzyme responsible for milk fat hydrolysis is:

72. The enzyme responsible for milk fat hydrolysis is:

73. Which of the following tests is used to detect bacterial contamination in milk?

74. The high protein content in buffalo milk is due to the presence of:

75. The predominant component of milk that contributes to flavor changes in high heat
processing is:

76. The refractive index of milk, measured using a Zeiss refractometer, ranges from:

77. The nutritional composition of milk is least influenced by:

78. The typical storage temperature for fresh milk to prevent bacterial growth is:

79. What percentage of whey proteins are composed of β-lactoglobulin?

80. The typical ash content of cow’s milk is:

81. Which hormone can significantly affect milk production?

82. The total solids (TS) content in buffalo milk ranges from:

83. Which of the following vitamins is present in the highest concentration in milk?

84. The predominant bacterial type found in raw milk stored at low temperatures is:

85. The primary factor that influences the freezing point of milk is:

86. The addition of water to milk can be detected by changes in:

87. The term “homogenized milk” refers to:

88. Which vitamin is poorly supplied by milk?

89. The lactoperoxidase system can enhance the shelf life of milk by inhibiting:

90. The titratable acidity in fresh cow’s milk is typically:

91. The essential fatty acid found in milk is:

92. The primary purpose of bactofugation is to remove:

93. What is the biological value of milk proteins?

94. The key antimicrobial agent in milk, which binds iron and inhibits bacterial growth, is:

95. Which enzyme is most active in raw milk and can lead to rancidity?

96. The oxidation-reduction potential (ORP) of milk typically ranges between:

97. The most heat-sensitive component in milk is:

98. The primary immunoglobulin in milk contributing to mucosal immunity is:

99. What is the typical boiling point of milk?

100. The viscosity of cow’s milk at 20°C is approximately: