Dairy Chemistry Quiz - II

1. 1. Different species of animals produce milk with varying compositions. State true or false.

• True

• False

2. 2. Which phospholipid is responsible for the flavour of milk?

• a) amygdalin

• b) vanillin 

• c) lecithin

• d) cephalin

3. 3. Which one of the following factors determines the composition of milk?

• a) Genetic factors

• b) vitamins

• c) proteins

• d) fat content

4. 4. Which protein is present in milk?

• a) albumin

• b) carotene

• c) lactose

• d) casein

5. 5. Heat treatment causes denaturation of proteins. State true or false.

• a) True

• b) False

6. 6. What are the products formed when lactose is hydrolysed?

• a) Glucose and galactose

• b) glucose and fructose

• c) fructose and galactose

• d) amylose and fructose

7. 7. What is the pH of milk?

• a) 6.5

• b) 8

• c) 8.5

• d) 7.5

8. 8. Cream is the high fat portion of milk. State true or false.

• a) True

• b) False

9. 9. Pick out the natural method of separation of cream

• a) pigmentation

• b) gravity separation

• c) centrifuge method

• d) fermentation

10. 10. Yellow tint of milk is due to the presence of carotene content. State true or false.

• a) True

• b) false