MILK

Question 1

is defined as the whole, fresh and clean lacteal secretion of mammary glands.

Answer 1

MILK

Question 2

• is an excellent animal protein food.
• It is one of the best source of riboflavin, calcium and phosphoric acid and has a good supply of vitamins A and D.

Answer 2

MILK

Question 3

The average composition percentage of milk is

Answer 3

18.6% water, 3.8% protein, 4.6% sugar, 4.3% fat and 7% minerals.

Question 4

Unqualified milk refers to

Answer 4

wholes cows milk.

Question 5

Milk is processed commercial in various ways: (4)

Answer 5

Evaporated Milk
Dried Milk
Skimmed Milk
Condensed Milk

Question 6

Milk is processed commercial in various ways:

• is full cream milk with 40% of the water removed by evaporation. It is homogenized before canning.

Answer 6

Evaporated Milk

Question 7

Milk is processed commercial in various ways:

May be made from full cream or skimmed milk.

Answer 7

Dried Milk

Question 8

Milk is processed commercial in various ways:

May be made from which the fat is removed.

Answer 8

Skimmed Milk

Question 9

Milk is processed commercial in various ways:

Is prepared in a similar way and has sugar added.

Answer 9

Condensed Milk

Question 10

Uses of Milk (1)

Answer 10

• Increases dough strength. It acts as a strengthening agent to proteins in flour because of its easier content. It is manifested in loaf volume.
• Improve the dough tolerance to mixing

Question 11

Uses of Milk (2)

Answer 11

• It enables longer fermentation of dough, hence acidity of dough is reduced. This results to a better of a baked products.
• Gives a golden color of baked products. Lactose, casien and whey proteins are milk composition responsible in rendering a golden color to baked products.

Question 12

Uses of Milk (3)

Answer 12

Improves grain and texture. The presence of milk in baked products results to a more velvety texture and the formation of small uniform cells.