milk one liner

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

 

2. Colostrum is first secretion obtain after Pasturisation 

 

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

 

4. Administration of drug / harmone may affect temporary changing fat. 

 

5. Milk fat present in emulsion form. 

6. Standardized milk contain minimum 4.5% fat

 

7. Toned milk contain minimum 3% fat

 

8. Double toned milk contain minimum 1.5% fat

 

9. Casein forms 78-80% total protein. 

10. Milk protein also present in colloidal form

 

11. Milk sugar or lactose is true form of solution 

 

12. Carotene act a anti oxidant and of vit –d

 

13. Yellow colour of milk due to carotene 

 

14. Specific gravity of skim milk is 1.035-1.037

 

15. Addition of water or cream lower the specific gravity of milk.

 

16. Addition of skim milk increase the specific gravity of milk

 

17. Freezing point of cow milk is -0.547°C

 

18. Freezing point of buffalo IS -0.549°c 

19. viscosity of water is 1.005cp

 

20. viscosity of milk is 1.5 to1.7cp

 

21. Sweet taste of milk is due to lactose 

 

22. Salty taste of milk is due to minerals 

 

23. Sulfur dry compound significantly contribute to cook flavour of heated milk 

 

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

 

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

 

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

 

27. Plate cooler are generally used for continues cooling of milk in dairy industry

 

28. Filtration removed the surprised foreign particles by straining process

 

29. Riboflavin being a vitamin is greenish yellow pigment gives characterstic colour 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 index organism of pasteurization.

 

39. . Vacreation is 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.