Milk mcq 2.

1. . The typical specific gravity of cow’s milk ranges from:

2. The maximum storage time for raw milk at 4°C is:

3. Which of the following is responsible for the bluish tinge in skimmed milk?

4. The lactometer is based on which scientific principle?

5. The typical fat percentage in double toned milk is:

6. What is the term for the first milk secreted after calving?

7. The addition of what percentage of water can be detected in milk using the freezing point
method?

8. The pH of milk tends to increase in cases of:

9. The key factor that influences the flavor of milk is:

10. The milk fat globules are stabilized by:

11. What is the characteristic flavor of rancid milk caused by?

12. The typical energy content of buffalo milk is:

13. Which of the following is a sign of high bacterial contamination in milk?

14. The protein content in goat milk is approximately:

15. Which of the following contributes to the heat stability of milk proteins?

16. Which vitamin in milk is most susceptible to destruction by light?

17. In which form does calcium primarily exist in milk?

18. The major gas found in milk responsible for the formation of bubbles is:

19. Which breed of dairy animal produces milk with the lowest fat percentage?

20. The viscosity of milk increases with the presence of:

21. Which of the following is used to measure the freezing point of milk?

22. The process of separating cream from milk using centrifugal force is called:

23. The primary carbohydrate in mare’s milk is:

24. The maximum bacterial count allowed in pasteurized milk is:

25. Which of the following is the least abundant mineral in milk?

26. The primary protein that remains soluble at a pH of 4.6 in milk is:

27. Which fat-soluble vitamin is found in high concentrations in milk fat?

28. What type of whey protein plays a critical role in iron transportation?

29. The protein responsible for the greenish tinge in whey is:

30. The enzyme responsible for curdling milk in cheese production is:

31. The standard pasteurization process involves heating milk to:

32. The specific gravity of buffalo milk typically ranges between:

33. The fatty acid responsible for the buttery flavor in milk is:

34. In high-fat milk, the fat globules are:

35. The shelf life of pasteurized milk stored at 4°C is typically:

36. The most heat-sensitive enzyme in milk that can cause rancidity is:

37. Which breed of cow is known for producing the highest milk yield per lactation but with
the lowest milk fat content?

38. The enzyme responsible for the breakdown of milk proteins during cheese-making is:

39. The predominant fatty acid in cow milk fat is:

40. The SNF (Solids-Not-Fat) content of toned milk should be at least:

41. The yellow color of butter is primarily due to the presence of:

42. The acidity of milk that leads to spontaneous coagulation is:

43. What is the primary cause of bitter flavor development in pasteurized milk?

44. The fat globules in milk are stabilized by which type of proteins?

45. The major bacterial group responsible for lactic acid production in milk is:

46. The specific gravity of buffalo milk is typically:

47. In dairy processing, UHT treatment involves heating milk to:

48. What is the most heat-stable vitamin in milk?

49. The process of vacuum pasteurization, also known as "vacreation," is used primarily for:

50. What is the name of the enzyme responsible for lactose breakdown?

51. The most common defect caused by bacterial contamination in cheese is:

52. Which component in milk is the most affected by high-temperature processing?

53. The primary protein responsible for the structure of casein micelles is:

54. The term used to describe milk that contains very small fat globules and does not separate
on standing is:

55. The primary protein in milk responsible for its nutritional value is:

56. The milk sugar lactose is composed of which two monosaccharides?

57. The pigment responsible for the greenish-yellow color of whey is:

58. Which bacteria are responsible for causing sour milk by fermenting lactose?

59. The process of fermentation of lactose into lactic acid by bacteria in milk is called:

60. Which of the following is a phospholipid found in milk fat globule membranes?

61. The typical calcium content of cow's milk is approximately:

62. The main antimicrobial enzyme found in milk is:

63. The primary role of lactose in milk is:

64. The type of lactometer used to measure the density of milk is based on the:

65. The typical titratable acidity of fresh buffalo milk is:

66. The primary function of α-lactalbumin in milk is:

67. The role of casein micelles in milk is to:

68. The process of removing microorganisms, particularly heat-resistant spores, from milk is
called:

69. The average protein content of cow’s milk is approximately:

70. The freezing point depression of milk is an indicator of:

71. The light scattering in milk that causes its opaque white appearance is primarily due to:

72. The enzyme responsible for the antimicrobial activity in raw milk is:

73. The main carbohydrate present in milk is:

74. The protein that assists in iron absorption and transportation in milk is:

75. The refractive index of milk is measured using a:

76. Which breed of buffalo is known for having the highest milk fat content?

77. The viscosity of buffalo milk at 20°C is approximately:

78. What is the average energy contribution of milk fat per gram?

79. The lipoprotein that plays a crucial role in the digestion of fats in milk is:

80. The biological value of milk proteins is a measure of:

81. The primary reason for the browning of milk during high heat processing is due to the:

82. The phospholipid found in milk fat globules that contributes to cell membrane structure is:

83. The heat-sensitive enzyme used to check pasteurization efficiency in milk is:

84. The highest percentage of lactose is found in which type of milk?

85. The term used for milk produced immediately after calving is:

86. The main effect of pasteurization on vitamins in milk is:

87. The predominant immunoglobulin found in colostrum is:

88. The component of milk primarily responsible for its buffer capacity is:

89. The primary reason for the high viscosity of buffalo milk is due to its:

90. The typical total solids content of cow’s milk is: