Principles of Dairy Sciences Quiz

What is the main constituent of milk?

Which animal's milk is commonly used for processing dairy products?

What are simple saccharides with 1 or 2 molecules commonly called?

Which molecule is referred to as a sugar and is important in food and health?

What is the gross composition of cow's milk in terms of water content?

Which component of milk is made up of 3.4% in cow's milk?

What type of bond must be broken before the sugars in disaccharides can be used by the body for energy?

Which disaccharide is predominately found in milk?

What undesirable reactions can occur between lactose and protein in milk when exposed to higher temperatures?

What are triglycerides composed of?

What are mono- and diglycerides used for in food products?

What is the most complex fatty acid composition among edible fats?

Which type of fatty acid has each carbon bonded to another carbon and 2 hydrogen atoms?

What is the primary type of carbohydrate found in milk?

What percentage of milk is approximately made up of total fat?

What are the 3 sugar molecules in disaccharides bonded together by?

Composition of Milk

Milk is primarily composed of water, accounting for about 87% of its total volume.
Cow's milk is the most commonly used animal milk for processing dairy products.
The main carbohydrate in milk is lactose, a disaccharide formed from glucose and galactose.

Carbohydrates in Milk

Simple saccharides with one or two molecules are referred to as monosaccharides and disaccharides, respectively.
The fundamental sugar important in food and health is glucose.
Disaccharides must have their glycosidic bonds broken for the body to utilize the sugars for energy.

Sugars and Fat Composition

Lactose is the predominant disaccharide found in milk.
Undesirable reactions, such as the Maillard reaction and caramelization, can occur between lactose and proteins when milk is heated to higher temperatures.
Triglycerides, the main fat component in milk, are composed of glycerol and three fatty acid chains.

Lipids in Dairy

Mono- and diglycerides are often used as emulsifiers in food products to improve texture and stability.
Milk has a complex fatty acid composition, with some edible fats showing greater diversity than others.
Saturated fatty acids have each carbon atom bonded to two hydrogen atoms and another carbon.

Nutritional Composition

Total fat constitutes approximately 3.5% to 4% of cow's milk.
Disaccharides in milk are formed by bonding three sugar molecules (monosaccharides) through glycosidic linkages.

Test your knowledge of dairy science principles, including the production and processing of dairy products from raw milk. Explore the rich sources of energy provided by dairy products.