Dairy Science and Milk Products Quiz

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Questions and Answers

Which enzyme in milk is responsible for breaking down fats?

Protease

Lipase (correct)

Lactase

Catalase

What causes the yellow color in milk?

Riboflavin

Carotene

Both B and C (correct)

Xanthophyll

What is the boiling point of milk?

110°C

105°C

105.5°C (correct)

100°C

What contributes to natural acidity in milk?

Presence of sodium hydrogen carbonate and organic acids Signup and view all the answers

At what temperature range does the freezing point of milk lie?

-0.5 to -0.6°C Signup and view all the answers

What is the primary source of dairy?

Mammals Signup and view all the answers

Which component is NOT involved in the biosynthesis of milk?

Oils from mammary glands Signup and view all the answers

How many liters of blood are required to produce one liter of milk?

400-800 liters Signup and view all the answers

What term describes the natural secretion of mammary glands in mammals?

Dairy Signup and view all the answers

Which of these mammals typically has four mammary glands?

Cows Signup and view all the answers

Which of the following statements is true regarding the composition of milk from different mammals?

Mammal milk differs in the proportions of its components. Signup and view all the answers

What is the historical origin of the word 'dairy'?

Middle English Signup and view all the answers

What is the purpose of mammary glands in mammals?

To feed their young Signup and view all the answers

What primary substances are formed inside epithelial cells?

Proteins, lipids, and lactose Signup and view all the answers

Which fatty acids are created inside epithelial cells?

Fatty acids containing 4–14 carbon atoms Signup and view all the answers

Why is milk referred to as a complete food?

It contains compounds in appropriate proportions for body needs Signup and view all the answers

What is the digestibility percentage of milk compared to other foods?

98-99% Signup and view all the answers

Which essential fatty acids are found in milk fat?

Linoleic and arachidonic Signup and view all the answers

What is the biological value of milk proteins considered to be?

High biological value Signup and view all the answers

How much protein is typically found in cow's milk?

3.7% Signup and view all the answers

What occurs as lactose synthesis regulates the amount of milk excreted?

It adjusts osmotic pressure Signup and view all the answers

What is the approximate daily milk production rate during the peak period after calving?

40–50 liters/day Signup and view all the answers

What hormone is released during the milking process that stimulates milk production?

Oxytocin Signup and view all the answers

What percentage of water is typically found in cow's milk?

87% Signup and view all the answers

How long does the effect of the Reflexive drop last after stimulation?

4–7 minutes Signup and view all the answers

Which of the following is NOT classified as a major component of milk?

Vitamins Signup and view all the answers

Which type of milk is noted for having the highest percentage of water?

Horse milk Signup and view all the answers

Milk fat exists in which form within milk?

Emulsion Signup and view all the answers

What type of milk has the highest percentage of lactose?

Human milk Signup and view all the answers

What is the significance of the composition of rabbit milk?

It is proportional to the speed of the newborn’s growth. Signup and view all the answers

What is the primary role of the thin coating surrounding fat spheres in milk?

To prevent fat from forming an oily layer Signup and view all the answers

What percentage of bound water is typically present in milk?

3-5% Signup and view all the answers

How long does it take for a cow newborn to double its weight?

47 days Signup and view all the answers

Which of the following types of milking is NOT mentioned?

Vacuum milking Signup and view all the answers

Which of the following is a minor component of milk?

Enzymes Signup and view all the answers

Which ingredient in milk plays a significant role in chemical reactions and fermentations?

Water Signup and view all the answers

Which component is primarily responsible for the structural integrity of fat granules in milk?

Phospholipids Signup and view all the answers

What happens to the percentage of fat in milk when the temperature decreases by 10°F within the range of 72 to 77°F?

It increases by 0.2% Signup and view all the answers

How does insufficient feed affect milk production?

It decreases the amount of milk produced and increases fat percentage. Signup and view all the answers

What is the relationship between the duration between milkings and the percentage of fat in the milk?

Longer intervals increase fat and decrease milk volume. Signup and view all the answers

Why is it important to completely empty the udder during milking?

To recover milk that is high in fat. Signup and view all the answers

How does the condition of the cattle at birth affect the percentage of milk fat?

Good condition results in a higher percentage of milk fat. Signup and view all the answers

What effect does livestock discomfort have on milk production?

It leads to a decrease in milk production and increases fat percentage. Signup and view all the answers

What is colostrum and how does it differ from normal milk?

It is richer in protein and has a different taste and odor. Signup and view all the answers

How is the percentage of non-fat solids in milk affected by the percentage of fat?

It increases by 0.4% for every 1% increase in fat percentage. Signup and view all the answers

Study Notes

Dairy Science and its Products

Milk is a wonderful food, endowed with unique advantages and characteristics.
Considered the best food on earth and one of the rivers of paradise.
A complete food for infants and a semi-complete food for other ages.

The Basics of Liquid Milk

Definition of milk: Natural secretion of mammary glands, obtained from complete, regular, clean milking of one or several animals.
Milk is suitable for human nutrition.
Important types include cow, buffalo, goat, sheep, camel, horse, and human milk.
Composition similar across mammals, but proportions vary.
Biosynthesis and secretion of milk:
- Milk drops are created in mammary glands.
- The udder is an oily skin formation, with variable numbers of mammary glands based on species.
- Raw materials are transported via blood to create milk.
- It takes 400-800 liters of blood to produce 1 liter of milk.
Substances found in milk:
- Proteins (casein)
- Lipids (fatty acids)
- Lactose (sugar)

Nutritional Value of Milk

Milk contains vitamins, minerals, fat, protein, and sugar.
High digestibility rate (98%-99% compared to other foods).
A good source of Calcium (relies on this in certain foods).
Provides a percentage of the body's daily needs for various nutrients.
- Examples include protein, calcium, phosphorus, vitamins A and B2

Milk Production

Colostrum is the first milk produced after birth, rich in antibodies, and has a different color.
Milk production peaks in the first few months after calving, possibly maintaining rates for 5 or 6 milking seasons.
The amount of milk produced depends on the animal and the milking processes involved.

Milk of Various Animals

Different types of milk have varying proportions of components.
- Examples: Water, protein, fat, and other components.
Rabbit's milk shows rapid growth rates as a function of composition.

Factors Affecting Milk Composition

Breed of livestock: Affects fat content and overall composition.
Individual variation: Genetic factors contribute to variability in milk composition.
Age of cattle: Fat percentage tends to increase initially and then decrease with age.
Milking periods: Increased frequency of milking may decrease fat content.
Season: Temperature and humidity can affect the percentage of fat and protein in milk.
Health: Conditions like mastitis affect milk composition, increasing some components and decreasing others.
Diet: Adequate nutrition is key to maintaining milk production and composition.

Abnormal Milk

Colostrum: First milk, significantly different from regular milk in composition.
Mastitis: Inflammation in mammary glands can negatively impact the amount and qualities of milk produced.
Milk abnormalities may cause issues in processing.

Milk Chemistry and Physics

Milk composition: Details about constituents such as fat, proteins, lactose, and minerals.
Physical properties: Discussed in detail.
- Density and specific gravity.
- Boiling and freezing points.
- Types of acidity observed in milk.

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Description

Test your knowledge on the fundamentals of dairy science and the unique advantages of milk. This quiz covers the composition, significance, and types of milk from various animals. Dive into the fascinating world of milk and its role in nutrition and food science.