1. 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
2. The milk component which is in highest concentration in all the species is
3.A close similarity in the fat content is observed in the milk from
4. Higher demand for minerals for the optimum growth of the young one of
5. The reason for high lactose content in human milk is
6. Human milk contain a very low level of protein percentage because
7. The exotic cattle breed which can produce high fat containing milk is
8. Individual cows produce milk with variation in composition because
9. The milk constituent which shows variation during the milking is
10. The season during which the animal produces milk with good fat percentage is
11. The fat-free portion of milk is known as
12. The major milk constituent existing completely in soluble state is
13. The stabilization of fat in milk is attained by
14. The milk constituent chiefly responsible for the light scattering property of milk is
15. The milk constituent with low density is
16. The primary structure of a proteins molecules will consists of
17. Polymorphism in proteins is caused by changes in
18. As per the latest protein nomenclature of the milk protein the first letter denotes
19. The family name of the given protein is indicated by
20. The sequence of the amino acids in the primary structure of the protein is dictated by the sequence of
21. The major fraction of the milk proteins is
22. The scientist who first attempted to study polymorphism in milk is
23. The proteose peptone fraction of milk is obtained from
24. The casein fraction whose concentration is least in milk is
25. Latest technique adopted to study milk protein fractions
26. The common property of all the fractions of casein is
27. The casein fraction having two predominantly hydrophobic regions is
28. The casein fraction having a negatively charged head and an uncharged essentially hydrophobic tail is
29. The chief carbohydrate moiety associated with the glycoprotein of the casein fractions is
30. The site of action of chymosin on the k casein molecule is
31. The first chemical method for fractionation of casein was developed by
32. Separating the casein from milk is done by using
33. All the fractions of the casein could be obtained by following the method suggested by
34. For conducting research studies the method of fraction best suitable is
35. From milk the Non-casein-nitrogen fraction is obtained by
36. In milk the necessity to have casein in micelle form is
37. The stability of milk during several heat treatment is decided by the milk constituent
38. The core of the casein micelle consists of loosely packed
39. The effect of heating milk on the calcium phosphate content in casein micelles is
40. Among the various fractions of casein the fraction which is not sensitive to the presence of ionic calcium is
41. 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
42. The fat soluble vitamin which is present in highest concentration in milk is
43. Milk is a poor source for the vitamin
44. The main importance of the Vitamin E in human nutrition is
45. The vitamin that is formed by UV irradiation of 7-dehydrocholesterol in animals particularly in the skin is
46. The whey protein originating from the blood and synthesized in liver is
47. The two light chains and two heavy chains of the IgG1 and IgG2 are joined by
48. The fraction that is formed by the partial hydrolytic degradation of β-casein is
49. The approximate protein percentage in the fat globule membrane is
50. The occurrence of non-protein nitrogen component in milk is due to
51. Any change caused in the native state of protein structure is known as
52. The most heat sensitive fraction of whey protein is
53. The extent of protein denaturation could be lowered or even protected by
54. When the salt concentration is high enough, the proteins will lose their solubility because of
55. Breaking of the protein and splitting it in to smaller peptide and release for amino acids needs the presence of
56. The plasma membrane covering the lipid material during its transport in to the lumen of the alveoli is known as
57. The proportion of the proteins in the fat globule membrane material is
58. The major component of the proteins of the fat globule membrane are
59. The fat globules in milk exist in a stable emulsion because of
60. The role of the MFGM proteins of milk in the human health is due to
61. A reference method used for determination of protein content in milk is
62. A rapid methods for determining the casein content of milk for cheese preparation is by
63. Protein estimation using the absorption of ultra violet radiation at wavelengths in the neighborhood of 280 nm, is possible because of the
64. The method of protein estimation by preparing a suspension of insoluble protein and studying the light scattering property is known as
65. The reagent used to estimate quality of nitrogen in the digested samples by colori metric method is
66. Resorption of milk constituents during dry period of an animal is brought about by the enzyme
67. Transformation of one micromole of substrate by an enzyme per minute under standard conditions is regarded as
68. The effect of extreme high or low pH on the activity of an enzyme is
69. Enzyme which is a constituent of leucocytes
70. In bovine milk the enzyme having maximum activity is
71. The enzymes which liberate fatty acids from lipoproteins and chylomicrons of the blood is
72. The enzyme whose concentration is high in colostrums and is located in serum is
73. The fraction of casein on which plasmin act is
74. The milk enzyme which is having bactericidal action is
75. The enzyme which is having carbohydrate moiety is
76. The oxidase enzyme is very prominent in bovine milk and associated with the fat globule membrane is
77. Growth of micro organisms in milk is inhibited by the enzyme
78. The enzyme which transfers the galactose from UDP galactose is
79. The enzyme whose concentration in milk increases with the increase of leukocytes count is
80. The enzyme whose activity in cow's milk depends to some extent on the Molybdenum content of the feed consumed is
81. The milk constituent which plays an important role in the development of colour in heated milks is
82. In milk the main disaccharide having glucose and galactose moieties is
83.The process of spontaneous change between the α and β configurations is known as.
84. The lactose content in human milk is
85. The structure of lactose when presented in Haworth projection, the α configuration places the position of the hydroxyl group on Carbon 1 will be
86. The designations of lactose refers to the configuration on the number one carbon of the monosaccharide
87. At equilibrium the amount of α form of lactose in solution is
88. The specific rotation of α form of lactose when compared to the β lactose isomer will be
89. The specific rotation of β form of lactose is
90. The most stable form of lactose is its
91. The form of lactose crystal obtained above 93.5 °C is
92. Crystallization of lactose is inhibited by the presence of
93. The common shape of lactose crystals is
94. When the lactose solution is dried rapidly and the viscosity increases quickly the crystals formed are
95. The density of α-lactose monohydrate is
96. Mild oxidation of lactose with reagents like alkaline copper, iodine or picrate forms
97. The development of organism Bifidobacterium bifidum in the intestinal flora in the gut of breast-fed infants takes place in the presence of
98. The enzyme lactase suitable for industrial processing of whey or lactose is obtained from the yeast
99. Acid hydrolysis of lactose can be brought about by using
100. Enzyme which hydrolyses lactose is
101. An important naturally occurring protein food with a high content of reducing sugar is
102. The milk components which are involved in the Maillard type of browning are
103. The Maillard browning affect the palatability of dehydrated milk by producing
104. Which amino acid residue in the protein is most destroyed by the thermal treatments (0 to 90 °C) in the presence of lactose?
105. The substances which inhibits the Maillard reaction in milk powders is
106. A chemical decomposition of condensed substances containing a sugar compound that occurs spontaneously at high temperatures is known as
107. The chief physical change that could be observed in the sugar during caramelization is
108. The characteristic colour produced during caramelization is due to the
109. The most important condition for the caramelization of sugars is
110. The contribution of lactose to the baked products
111. Lipids are class of compounds insoluble in
112. The common name for the fatty acid, n-Octadecanoic acid is
113. The C18:1 stands for ___________ fatty acid
114. Natural fatty acids found in plants and animals are composed of even numbers of carbon atoms because of
115. The C16:0 stands for ___________ fatty acid
116. The form in which bulk of the milk fat exists in milk is
117. The ester of fatty acid with long chain monohydric alcohol is known as
118. The major class of milk lipid is
119. The chief sterol found in the milk fat is
120. In the milk fat the phospholipids are located in
121. A convenient notation to represent fatty acids is
122. In milk fat, fatty acid present in the highest proportion is
123. An example for a monounsaturated fatty acid found in milk fat is
124. Components of the fat globule membrane are arranged according to the
125. In milk fat globules the high melting triglycerids are located in
126. 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
127. The notation used for showing the oleic acid will be
128. In the composition of the lipids of bovine whole milk the component having highest concentration is
129. The lipid which acts as a solvent for many apolar substances in milk is
130. The triglycerides are not very reactive at room temperature while the reaction that could be observed at higher temperatures will be
131. The most abundant compound lipid in milk is
132. The compound lipid which is having surface active property is
133. A compound lipid having a sugar group bound to its molecule is
134. The nitrogen group which is attached to lecithin molecule
135. Important role of phopholipids in milk is
136. The major constituent of unsaponifiable matter of milk fat is
137. The amount of unsaponifiable matter of milk fat by weight is
138. The cholesterol content in bovine milk fat is
139. The saponifiable form of cholesterol is
140. The cholesterol is mainly associated with
141. 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
142. The fat soluble vitamin which is present in highest concentration in milk is
143. Milk is a poor source of vitamin called
144. The main importance of vitamin E in human nutrition is
145. The vitamin that is formed by UV irradiation of 7-dehydrocholesterol in animals is
146. The constituent which determines the stability of proteins in milk is
147. The electrical conductivity of milk is largely determined by the
148. The mineral constituent which exists completely in soluble state is
149. The essential metallic component associated with lactoferrin is
150. The freezing point of milk largely depends upon
151. For heat stability of milk it is necessary to maintain the physical equilibrium between
152. The salt in milk which is present completely in soluble state
153. The compounds which are having the capacity to tie up a particular ions are known as
154. The pH at which all the calcium and phosphate will be withdrawn from the colloidal state and converted into soluble state is
155. Salt balance of milk is a ratio of soluble
156. The solubilization of small amount of metal in milk cause development of
157. The most important consideration for choosing an ideal metal for milk contact surface is
158. The choice of the metal presently used for several milk contact surfaces is
159. The best method to control corrosion of the metals is to
160. The metal/alloy which is most commonly used as milk contact surface is