In the milk definition as per FSSAI it is mentioned to exclude the milk obtained from the animal 15 days before or 5 days after calving because of
The milk component which is in highest concentration in all the species is
The reason for high lactose content in human milk is
Human milk contain a very low level of protein percentage because
The primary structure of a proteins molecules will consists of
Polymorphism in proteins is caused by changes in
As per the latest protein nomenclature of the milk protein the first letter denotes
The family name of the given protein is indicated by
The sequence of the amino acids in the primary structure of the protein is dictated by the sequence of
The major fraction of the milk proteins is
Latest technique adopted to study milk protein fractions
The common property of all the fractions of casein is
The casein fraction having two predominantly hydrophobic regions is
The casein fraction having a negatively charged head and an uncharged essentially hydrophobic tail is
The chief carbohydrate moiety associated with the glycoprotein of the casein fractions is
The site of action of chymosin on the k casein molecule is
The first chemical method for fractionation of casein was developed by
Separating the casein from milk is done by using
All the fractions of the casein could be obtained by following the method suggested by
For conducting research studies the method of fraction best suitable is
From milk the Non-casein-nitrogen fraction is obtained by
In milk the necessity to have casein in micelle form is
The stability of milk during several heat treatment is decided by the milk constituent
The core of the casein micelle consists of loosely packed
The effect of heating milk on the calcium phosphate content in casein micelles is
Among the various fractions of casein the fraction which is not sensitive to the presence of ionic calcium is
The carbon compounds which are required for the normal functioning of the living organisms and which can not be synthesize by the body are known as
The fat soluble vitamin which is present in highest concentration in milk is
The main importance of the Vitamin E in human nutrition is
The vitamin that is formed by UV irradiation of 7-dehydrocholesterol in animals particularly in the skin is
The whey protein originating from the blood and synthesized in liver is
The two light chains and two heavy chains of the IgG1 and IgG2 are joined by
The fraction that is formed by the partial hydrolytic degradation of ?-casein is
The approximate protein percentage in the fat globule membrane is
The occurrence of non-protein nitrogen component in milk is due to
Any change caused in the native state of protein structure is known as
Breaking of the protein and splitting it in to smaller peptide and release for amino acids needs the presence of
The plasma membrane covering the lipid material during its transport in to the lumen of the alveoli is known as
The proportion of the proteins in the fat globule membrane material is
The fat globules in milk exist in a stable emulsion because of
The role of the MFGM proteins of milk in the human health is due to
A reference method used for determination of protein content in milk is
The method of protein estimation by preparing a suspension of insoluble protein and studying the light scattering property is known as
Resorption of milk constituents during dry period of an animal is brought about by the enzyme
Transformation of one micromole of substrate by an enzyme per minute under standard conditions is regarded as
Enzyme which is a constituent of leucocytes
In bovine milk the enzyme having maximum activity is
The enzymes which liberate fatty acids from lipoproteins and chylomicrons of the blood is
The enzyme whose concentration is high in colostrums and is located in serum is
The fraction of casein on which plasmin act is
The enzyme which is having carbohydrate moiety is
The oxidase enzyme is very prominent in bovine milk and associated with the fat globule membrane is
Growth of micro organisms in milk is inhibited by the enzyme
The enzyme which transfers the galactose from UDP galactose is
The enzyme whose concentration in milk increases with the increase of leukocytes count is
The enzyme whose activity in cow's milk depends to some extent on the Molybdenum content of the feed consumed is
The milk constituent which plays an important role in the development of colour in heated milks is
In milk the main disaccharide having glucose and galactose moieties is
The lactose content in human milk is
The structure of lactose when presented in Haworth projection, the ? configuration places the position of the hydroxyl group on Carbon 1 will be
The designations of lactose refers to the configuration on the number one carbon of the monosaccharide
The specific rotation of ? form of lactose when compared to the ? lactose isomer will be
The specific rotation of ? form of lactose is
The most stable form of lactose is its
The form of lactose crystal obtained above 93.5?C is
Crystallization of lactose is inhibited by the presence of
When the lactose solution is dried rapidly and the viscosity increases quickly the crystals formed are
The density of ?-lactose monohydrate is
Mild oxidation of lactose with reagents like alkaline copper, iodine or picrate forms
The development of organism Bifidobacterium bifidum in the intestinal flora in the gut of breast-fed infants takes place in the presence of
The enzyme lactase suitable for industrial processing of whey or lactose is obtained from the yeast
Acid hydrolysis of lactose can be brought about by using
Enzyme which hydrolyses lactose is
An important naturally occurring protein food with a high content of reducing sugar is
The milk components which are involved in the Maillard type of browning are
Which amino acid residue in the protein is most destroyed by the thermal treatments (0 to 90°C) in the presence of lactose?
The substances which inhibits the Maillard reaction in milk powders is
A chemical decomposition of condensed substances containing a sugar compound that occurs spontaneously at high temperatures is known as
The chief physical change that could be observed in the sugar during caramelization is
The characteristic colour produced during caramelization is due to the
The most important condition for the caramelization of sugars is
The contribution of lactose to the baked products
Lipids are class of compounds insoluble in
The common name for the fatty acid, n-Octadecanoic acid is
The C18:1 stands for ___________ fatty acid
Natural fatty acids found in plants and animals are composed of even numbers of carbon atoms because of
The C16:0 stands for ___________ fatty acid
The form in which bulk of the milk fat exists in milk is
The ester of fatty acid with long chain monohydric alcohol is known as
The major class of milk lipid is
The chief sterol found in the milk fat is
In the milk fat the phospholipids are located in
A convenient notation to represent fatty acids is
An example for a monounsaturated fatty acid found in milk fat is
Components of the fat globule membrane are arranged according to the
In milk fat globules the high melting triglycerids are located in
When the secondary hydroxyl group of the glycerol molecule is shown on the left hand side the position of the fatty acid in the Sn1 position will be shown
The notation used for showing the oleic acid will be
In the composition of the lipids of bovine whole milk the component having highest concentration is
The lipid which acts as a solvent for many apolar substances in milk is
The triglycerides are not very reactive at room temperature while the reaction that could be observed at higher temperatures will be
The most abundant compound lipid in milk is
The compound lipid which is having surface active property is
A compound lipid having a sugar group bound to its molecule is
The nitrogen group which is attached to lecithin molecule
Important role of phopholipids in milk is
The major constituent of unsaponifiable matter of milk fat is
The amount of unsaponifiable matter of milk fat by weight is
The cholesterol content in bovine milk fat is
The saponifiable form of cholesterol is
The cholesterol is mainly associated with
The carbon compounds of diverse structures which are required for normal functioning of living organisms and which can not be synthesize by the body are known as
Milk is a poor source of vitamin called
The main importance of vitamin E in human nutrition is
The vitamin that is formed by UV irradiation of 7-dehydrocholesterol in animals is
The constituent which determines the stability of proteins in milk is
The electrical conductivity of milk is largely determined by the
The mineral constituent which exists completely in soluble state is
The essential metallic component associated with lactoferrin is
The freezing point of milk largely depends upon
For heat stability of milk it is necessary to maintain the physical equilibrium between
The salt in milk which is present completely in soluble state
The compounds which are having the capacity to tie up a particular ions are known as
The pH at which all the calcium and phosphate will be withdrawn from the colloidal state and converted into soluble state is
Salt balance of milk is a ratio of soluble
The solubilization of small amount of metal in milk cause development of
The most important consideration for choosing an ideal metal for milk contact surface is
The choice of the metal presently used for several milk contact surfaces is
The best method to control corrosion of the metals is to
The metal/alloy which is most commonly used as milk contact surface is