Milk Constitutes

Question 1

Define Milk

Answer 1

Natural secretion of mammary glands of Mammalia.

Question 2

Before the cow can start to produce milk she must be ………… and ………….

Answer 2

Before the cow can start to produce milk she must be serviced and drop a calf.

Question 3

Heifers reach sexual maturity at the age of …………. but they are not usually serviced until they are ……………

Answer 3

Heifers reach sexual maturity at the age of seven or eight months but they are not usually serviced until they are 15-18 months old.

Question 4

The period of gestation is …………. days

Answer 4

The period of gestation is 265–300 days.

Question 5

Heifer produces her first
calf at the age of ………….

Answer 5

Heifer produces her first
calf at the age of about 2.5 years.

Question 6

How long is the lactation period ?

Answer 6

300 days.

Question 7

A cow can be expected to remain productive for about ………..

Answer 7

A cow can be expected to remain productive for about 5 to 8 years.

Question 8

What is the dry period?

Answer 8

Six to nine weeks before the new calf is born, milking is gradually tapered off and the cow dries up.

Question 9

First milk produced after birth is called …………. over a period of …………..

Answer 9

First milk produced after birth is called colostrum over a period of 3 to 6 days.

Question 10

What stimulus milk secretion?

Answer 10

Oxytocin

Question 11

Milking should be completed within ………..

Answer 11

Milking should be completed within 4-7 minutes

Question 12

Colostrum is very rich in ………….

Answer 12

Colostrum is very rich in globulins.

Question 13

Colostrum contains less ………. and …….. than normal milk

Answer 13

Colostrum contains less lactose and water than normal milk.

Question 14

What are major constitutes of milk?

Answer 14

Water, fat, protein, lactose, and minerals.

Question 15

What are minor constitutes of milk?

Answer 15

Pigment, enzymes, vitamins, non-protein nitrogenous compounds, phospho-lipids, cells, and gases.

Question 16

Total solids in colostrum is …….% and in mature cow milk is …….%.

Answer 16

Total solids in colostrum is 32% and in mature cow milk is 14%.

Question 17

All milks contain the …….. constituents but in …………. amounts.

Answer 17

All milks contain the same constituents but in varying amounts.

Question 18

What are kinds of milk solution?

Answer 18

1. Emulsion
2. Colloid solution
3. Molecular solution
4. Ionic solution

Question 19

Define Emulsion

Answer 19

It is a mixture of two liquids, which do not dissolve in each other. It normally consists of an aqueous (water) phase and an oil or fat phase.

Question 20

Define Colloid solution

Answer 20

It is solid particles consisting of groups of molecules float freely in the aqueous phase. The proteins in milk are present in colloid state.

Question 21

Define Molecular solution

Answer 21

It is solid particles float freely in the aqueous phase but it is finer than the colloid particles. The sugar (Lactose) in milk is present in molecular solution, also minerals, vitamins, and other components.

Question 22

Define Ionic solution

Answer 22

Sodium chloride and some other salts are present in milk in ionic form.

Question 23

It is a mixture of two liquids, which do not
dissolve in each other. It normally consists of an
aqueous (water) phase and an oil or fat phase.

Answer 23

Emulsion

Question 24

It is solid particles consisting of groups of molecules float freely in the aqueous phase.

Answer 24

Colloid solution

Question 25

It is solid particles float freely in the aqueous phase but it is finer than the colloid particles. The sugar (Lactose) in milk is present in molecular solution, also minerals, vitamins, and other components.

Answer 25

Molecular solution

Question 26

Sodium chloride and some other salts are present in milk in ionic form.

Answer 26

Ionic solution

Question 27

Function of skin layer on fat globules is?

Answer 27

It protects the fat from being broken down by
lipase enzyme present in the milk causing
rancidity.

Question 28

………… and ………. proteins are the major proteins of milk.

Answer 28

Casein and whey proteins are the major
proteins of milk.

Question 29

What are functions of lactose?

Answer 29

It is fermentation to Lactic acid by lactic producing bacteria in normal souring of milk.

Question 30

What are major minerals found in milk?

Answer 30

Calcium and phosphorous

Question 31

Milk enzymes come from which sources?

Answer 31

From the native milk (original enzymes)
From bacterial contamination

Question 32

Enzymes in milk can be classify into?

Answer 32

1. Enzymes cause changes in milk
2. Enzymes of heat treatment important
3. Enzymes of keeping quality importance

Question 33

Enzymes that cause changes in milk (desirable and undesirable)

Answer 33

Proteinase & Lipase

Question 34

Enzymes of heat treatment importance

Answer 34

Phosphatase & Peroxidase

Question 35

Enzymes of keeping quality importance

Answer 35

Reductase & Catalase

Question 36

Proteinase & Lipase

Answer 36

Enzymes that cause changes in milk (desirable and undesirable)

Question 37

Phosphatase & Peroxidase

Answer 37

Enzymes of heat treatment importance

Question 38

Reductase & Catalase

Answer 38

Enzymes of keeping quality importance

Question 39

Why milk is called an ideal food?

Answer 39

• Milk is a good source of proteins, fats, sugars, vitamins, and minerals.
• Proteins of milk contain all the essential amino
  acids.
• Milk fat is present in the form of fine particles
  and hence easily digestible.
• Milk fats are rich in vitamins A and D.
• Minerals—calcium, phosphorus, sodium,

Question 40

What is function of reductase enzyme?

Answer 40

It secreted by almost all bacteria, therefore it can measure the number of bacteria in milk (Keeping Quality of raw milk).

Question 41

It secreted by almost all bacteria, therefore it can measure the number of bacteria in milk (Keeping Quality of raw milk).

Answer 41

Reductase enzyme

Question 41

What is the function of catalase enzyme?

Answer 41

It is used to evaluate severity of mastitis and evaluate raw milk quality.

Question 42

It is used to evaluate severity of mastitis and evaluate raw milk quality.

Answer 42

Catalase enzyme