Livestock Products: Composition & Physicochemical Aspects
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Questions and Answers

Which protein in milk is mainly responsible for stabilizing micelles?

  • Casein (correct)
  • Serum proteins
  • Alpha lactalbumin
  • Beta lactoglobulin
  • What is the primary composition of lactose?

  • Glucose + Galactose (correct)
  • Fructose + Sucrose
  • Galactose + Fructose
  • Maltose + Lactase
  • Which statement about milk specific gravity is correct?

  • Specific gravity of buffalo milk is lesser than cow milk due to lower fat content.
  • Specific gravity can be decreased by adding skim milk or removing fat. (correct)
  • Specific gravity varies with the temperature at which it is measured.
  • The specific gravity of milk increases with the addition of water and cream.
  • What is the primary mineral present in milk that contributes to its density?

    <p>Phosphate</p> Signup and view all the answers

    What happens to the specific gravity of milk when fat content increases?

    <p>Specific gravity decreases.</p> Signup and view all the answers

    Which component of milk is known for being easily coagulable by heat?

    <p>Serum proteins</p> Signup and view all the answers

    Which constituent of milk is considered as a major one?

    <p>Protein</p> Signup and view all the answers

    Which of the following is NOT a minor constituent of livestock products?

    <p>Fat</p> Signup and view all the answers

    What is the physicochemical nature of fat in milk?

    <p>Emulsion</p> Signup and view all the answers

    Which enzyme is responsible for splitting starch in milk?

    <p>Analase</p> Signup and view all the answers

    What are the essential fatty acids found in milk?

    <p>Arachidonic acid and Linoleic acid</p> Signup and view all the answers

    Which vitamin is milk deficient in?

    <p>Vitamin C</p> Signup and view all the answers

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