This set of Dairy Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Composition of Cow Milk”.
1. True about cow’s milk are all except:
a) Cow’s milk contains 80% whey protein not casein
b) Cow milk has less carbohydrate than mother’s milk
c) Has more K+ and Na+ than infant formula feeds
d) Has more protein than breast milk
View Answer
Explanation: Cow milk has less carbohydrate than mother’s milk; cow milk has more K+ and Na+ than infant formula feeds and cow milk has more protein than breast milk are all false.
2. What is the moisture content of cow milk?
a) 30%
b) 50%
c) 83%
d) 90%
View Answer
Explanation: Cows’ milk consists of about 87% water and 13% dry substance. It is considered to have elements of a complete balanced diet.
3. What is the fat percentage of cow milk?
a) 9%
b) 10%
c) 15%
d) 4%
View Answer
Explanation: Cow milk has 4% fat percent. It has an SNF (Solid not Fat) 8.5-9%. Rest is water.
4. Milk is an emulsion of _____ in water.
a) Oil
b) Water
c) Soap
d) Dirt
View Answer
Explanation: Milk is a suspension of droplets of one liquid in another. Milk is an emulsion of fat in water.
5. In milk, the whey proteins are in _____ solution and the casein in colloidal suspension.
a) Water
b) Colloidal
c) Fat
d) Gas
View Answer
Explanation: Colloidal suspension constitutes of casein and Colloidal solution constitutes of whey proteins. They together make up milk.
6. Approximate size of fat globules in milk solution is ______________
a) 10–2 to 10–3
b) 10–4 to 10–5
c) 10–5 to 10–6
d) 10–6 to 10–7
View Answer
Explanation: Size of fat globules in milk solution is 10–2 to 10–3. Fat is bound in the globular form by phospholipids membranes, which are hydrophobic.
7. Which of the following can be the method to compute fat crystallization in cow milk?
a) JMR
b) DMR
c) NMR
d) CMR
View Answer
Explanation: The NMR method can also be utilized to find out the degree of fat crystallization as a function of the time of crystallization.
8. _________ Value states the % of iodine that the fat can bind.
a) Fractional
b) Iodine
c) Fatty acid
d) Distillation
View Answer
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.
9. Milk has all the essential amino acid.
a) True
b) False
View Answer
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.
10. Name the organic compounds which have amines and carboxyl functional group in them.
a) Amino acid
b) Alcohol
c) Carboxylic acid
d) Amine
View Answer
Explanation: This refers to the structure of amino acid. They are organic compounds containing amines and carboxyl functional group.
11. Casein cannot be classified as _________
a) α- casein
b) β- casein
c) κ-casein
d) Delta- casein
View Answer
Explanation: Casein is a group of proteins commonly found in mammalian milk. They can be classified α- casein; β- casein and κ-casein.
12. 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
View Answer
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.
13. Which of the following is/are whey protein?
a) α – lactalbumin
b) β – lactoglobulin
c) κ- lactis
d) α – lactalbumin and β – lactoglobulin
View Answer
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.
14. Which of the following fat-soluble vitamins are present in milk?
a) A
b) D
c) A & D
d) B
View Answer
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.
15. Combination of glucose (C6H12O6) and galactose (C6H12O6) molecules result in:
a) Maltose
b) Galactose
c) Lactose
d) Sucrose
View Answer
Explanation: Glucose and galactose combine to form lactose. Lactose is the primary milk sugar.
Sanfoundry Global Education & Learning Series – Dairy Engineering.
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