The average specific gravity of cow milk is 1.025–1.026/1.028–1.030/1.01–1.15/1.20–1.30. UHT is the process of Filtration/Bactofugation/Pasteurization/Homogenization. The National... The average specific gravity of cow milk is 1.025–1.026/1.028–1.030/1.01–1.15/1.20–1.30. UHT is the process of Filtration/Bactofugation/Pasteurization/Homogenization. The National Dairy Development Board was established in the year (1961/1963/1965/1968). Phospholipid present in milk is (Lecithin/Lactitol/Glycerides/Delete).
Understand the Problem
The question appears to be related to the specifications and standards in dairy production, specifically regarding cow milk properties, processing methods, and related historical facts. It requires knowledge about milk's specific gravity, filtration processes, dairy boards establishment years, and the role of phospholipids.
Answer
1.028–1.030, Pasteurization, 1965, Lecithin
The average specific gravity of cow milk is 1.028–1.030. UHT is the process of Pasteurization. The National Dairy Development Board was established in 1965. The phospholipid present in milk is Lecithin.
Answer for screen readers
The average specific gravity of cow milk is 1.028–1.030. UHT is the process of Pasteurization. The National Dairy Development Board was established in 1965. The phospholipid present in milk is Lecithin.
More Information
Understanding the properties and processes related to milk helps in dairy production and product quality. UHT stands for Ultra-High Temperature pasteurization, which extends shelf life.
Tips
A common mistake is confusing UHT with Homogenization, which is a different process for breaking down fat molecules in milk.
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