Chapter 6 PROPERTIES OF MILK MCQs 8 min Score: 0 Attempted: 0/8 Subscribe 1. . The Refractive index of fresh milk is: (A) 1.144 (B) 1.344 (C) 1.244 (D) 1.444Show All Answers 2. . Cardboard flavour in milk is due to: (A) Fermentation (B) Feed (C) Oxidation (D) BacteriaShow All Answers 3. . Which parameter is used to estimate the solids content in milk: (A) Density (B) pH (C) Acidity (D) Freezing pointShow All Answers 4. . The boiling point of milk is: (A) 99.37°C (B) 102.27°C (C) 100.17°C (D) 105.57°CShow All Answers 5. . Freshly drawn milk has a pH value in the range of: (A) 6.4-6.5 (B) 6.5-6.7 (C) 6.7-6.9 (D) 6.9-7.0Show All Answers 6. . Fresh Milk has a surface tension of: (A) 20 dyne/cm (B) 30 dyne/cm (C) 50 dyne/cm (D) 40 dyne/cmShow All Answers 7. . Skim milk appears slightly blue because of: (A) Casein micelles (B) Lactose (C) Vitamin C (D) Fat globulesShow All Answers 8. . The freezing point of milk is mainly used to determine the addition of: (A) Fat (B) Water (C) Powder (D) SugarShow All Answers
