1. Milk freshly drawn from the udder of cow has Amphoteric in nature

 

2. Colostrum is the first secretion obtained after Pasteurisation

 

3. The first drawn milk during milking is called foremilk which is low in fat

 

4. Administration of drugs / hormones may affect temporary changing fat.

 

5. Milk fat is present in emulsion form.

 

6. Standardized milk contain minimum of 4.5% fat

 

7. Toned milk contain minimum of 3% fat

 

8. Double toned milk contain minimum of 1.5% fat

 

9. Casein forms 78-80% total protein.

 

10. Milk protein also present in colloidal form

 

11. Milk sugar or lactose is the true to form of solution

 

12. Carotene act an antioxidant and of vit –d

 

13. The yellow colour of milk due to carotene

 

14. The specific gravity of skim milk is 1.035-1.037

 

15. The addition of water or cream lowers the specific gravity of milk.

 

16. The addition of skim milk increase the specific gravity of milk

 

17. The freezing point of cow milk is -0.547°C

 

18. The freezing point of buffalo IS -0.549°c

 

19. the viscosity of water is 1.005cp

 

20. the viscosity of milk is 1.5 to1.7cp

 

21. The sweet taste of milk is due to lactose

 

22. The salty taste of milk is due to minerals

 

23. Sulfur dry compound significantly contribute to cooking flavor of heated milk

 

24. The Refractive index of cow milk is 0.2065 to 0.2075%

 

25. The Refractive index for buffalo milk is 0.2076 to 0.2086%

 

26. The common milk m.o grow best in between 20to 40*C

Agriclass

27. Plate coolers are generally used for the continuous cooling of milk in the dairy industry

 

28. Filtration removed the surprised foreign particles by straining process

 

29. Riboflavin being a vitamin is a greenish yellow pigment that gives characteristic color to whey

 

30. Enzymes are biological catalysis

 

31. Amylase is starch spitting enzyme

 

32. . Lipase is fat spiting enzyme leading to rancid flavor

 

33. Protease is protein spitting enzyme

 

34. Titrable acidity of cow milk ranges from 0.13 to 0.14

 

35. Titrable acidity of buffalo milk ranges from 0.14 to 0.15

 

36. The pH of normal fresh milk varies from 6.7 to 6.8

 

37. Pasteurization of milk was first attributed to Dr.Soxhlet of Germany in 1986

 

38. Mycobacterium tuberculosis is an index organism of pasteurization.

 

39. . Vacation is the pasteurization of milk at reduced pressure by direct steam.

 

40. U.H.T Pasturization is the milk heated to 135-150˚C.

 

41. Pasteurization is process of heating every particle of milk at 63˚for 30 min or 72˚for 15 sec

 

42. Homogenization refers to the process of forcing the milk through a homogenizer with the  objective of sub-dividing the fat globules.