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Questions and Answers
What is the main constituent of milk?
What is the main constituent of milk?
Which mammal's milk is generally used for processing dairy products?
Which mammal's milk is generally used for processing dairy products?
What are the important monosaccharides in food and health?
What are the important monosaccharides in food and health?
What are oligosaccharides and polysaccharides?
What are oligosaccharides and polysaccharides?
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Which molecule is lactose composed of?
Which molecule is lactose composed of?
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What percentage of cow's milk is composed of fat?
What percentage of cow's milk is composed of fat?
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What are oligosaccharides and polysaccharides?
What are oligosaccharides and polysaccharides?
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Which mammals' milk can be used for processing dairy products?
Which mammals' milk can be used for processing dairy products?
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What are the important monosaccharides in food and health?
What are the important monosaccharides in food and health?
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What is the main constituent of milk?
What is the main constituent of milk?
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Study Notes
Composition of Milk
- The main constituent of milk is water.
- Cow's milk is composed of approximately 87% water, 4% carbohydrates, 3.5% proteins, and 3.5% fat.
Milk Sources
- Cow's milk is generally used for processing dairy products.
- Milk from other mammals, such as goats, sheep, and water buffalo, can also be used for processing dairy products.
Carbohydrates in Milk
- Important monosaccharides in food and health include glucose, fructose, and galactose.
- Lactose, a disaccharide, is composed of glucose and galactose molecules.
- Oligosaccharides are carbohydrates composed of 2-10 monosaccharide units.
- Polysaccharides are carbohydrates composed of 10 or more monosaccharide units.
Fat Content in Milk
- Cow's milk is composed of approximately 3.5% fat.
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Description
Test your knowledge on the principles of dairy production and processing, including the definition of dairy products, energy content, and raw milk sources. This quiz is designed for students studying biotechnology and food sciences.
