PREVIOUSLY ASKED QUESTIONS BY IBPS IN NABARD, RRB SO, AFO

 Breaking of Milk fat globules into small uniform size is known as

Homogenization.
 Soild not fat (SNF) in cow milk as per standards of Food adulteration – 8.5%
 R.H test is done to check the purity % of which milk product? Ghee.
 The secretion of milk by the glandular secretory tissue of milk animals and their
collection in the various duct system terminating in the “let down” when
subjected to specific stimuli- Lactation. (Full topic added)
 What type of emulsion found in milk? Oil in Water
 Which element is responsible for yellow color of milk- Carotenoids
 Which hormone is responsible for Milk let down? Oxytocin
 What is the SNF content for recombined toned milk -8.5%
 Yellow colour of cow milk is due to? Protein.
 Why is the Buffalo Milk not yellowish in colour? It lacks Carotene
 What is the milk availability per capita? 2017-18? 355gms
 Bacteria is removed from milk by using centrifugal action force is called?
Bactofugation
 S.N.F in cow milk? 8.5 %
 Amount of blood passing through udder for 1 ml of milk? 400 ml.

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 Milk Important points
 Cow milk is light yellow or creamy in colour due to: Carotene
 The buffalo milk is white in colour due to presence of: Casein
 Hormone responsible for milk synthesis is: Prolactin.
 The carbohydrate or sugar constituent of the milk: Lactose
 Milk is deficient in element: Iron.
 "Operation flood" is related to: Milk
 Milk production is maximum in: Uttar Pradesh.
 Fat globules in the milk are in the form of Emulsion.
 Protein present in the milk in the form of Colloidal.
 Lactose and minerals are present in milk in the form of Solution
 Milk is the poor source of: Iron and Vitamin-C
 Hormone responsible for letdown of milk is: Oxytocin
 Protein content in colostrum of cow is 12.8% & in buffalo colostrum is:
21.4%.
 Hay can be stored if moisture per cent below. 16%.
 Legal standard for solid not fat (SNF) in cow milk is: 8.5%.
 Let down of milk in cow is due to: Secretion of oxytocin
 Milk lipid is: lecithin
 Glucose +Glucose=Maltose Glucose + Fructose Sucrose
 Glucose + Galactose=Lactose (Milk sugar)
 Sulphur containing vitamins are: Thiamine and Biotin.
 Sulphur containing amino acids are: Cystine, Cysteine & Methionine
 The best way to prevent fatal septicemia in young calves is to make sure that
they get: Colostrum.
 Casein constitute about 80% of the total protein present in milk.
 Casein is responsible for viscosity and white colour of milk.
 The most variable constituent of milk is: Fat.
 Protein which is soluble in water and heat coagulable is: Albumin.
 Conversion of large fat globules into small fat globule (< 2 micron) is known
as: Homogenization.
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 Standardisation: means adjustment of fat and SNF percent to desired level as
per the PFA standard.
 Milk fever in cow occurs is due to: Ca deficiency.
 Milk protein is known as: Casein
 Buffalo milk is white in colour due to casein while,
 Cow milk is yellow in colour due to beta carotene (Nabard 2019, AFO 2020)
 Homeginization of milk the process of making of stable emulsion of serum
and milk fat by use of homogenizer
 Bactofugation the process of removal of bacteria by using centrifugal forces
it improves the shelf life of milk (Naintal bank 2019)
 Milk let down due to oxytocin (IBPS AFO 2020)
 Milk holding up is due to epinephrine
 Red colour of meat due to oxymyoglobin
 Brown colour of meat is due to metmyoglobin
 Beta carotene and xanthophylls imparts yellowish tints.
 Cow milk colour is = Pale yellow
 Buffalo milk colour is = creamy white
 Whey colour = greenish yellow
 Skim milk colour = bluish
 First step after receiving milk is pre-heating at 35-40°C
 The freshly collected milk is maintained at a certain chilling temperature
before pasteurization for safe keeping of milk is - 4°C
 Flavouring agent that is used in butter is Diacetyl.
 Yellow colour of butter is due to Annatto.
 Vitamin- D content is increased in milk by using U.V rays’ treatment is
known as irradiated milk.

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 MILK AND ITS COMPOSITION
 Milk may be defined as the entire lacteal secretion of the mammary glands of
mammals obtained by the process of milking during the period following at
least 72 hours after calving or until the milk is free from colostrum.
 The first secretion of the mammary gland following parturition is known as
Colostrum which is designed by Nature to give young a good start in life.
(NABARD 2019)
Colostrum % among species
Components Cow Ewe Goat Sow
Water 77.5 58.8 81.2 69.8
Fat 3.6 17.7 8.2 7.2
Lactose 3.1 2.2 3.4 2.4
Protein 14.3 20.1 5.7 18.8

 The total TSS in milk is 12.5 and in colostrum it is 22.5

 The total Fat % in milk is 4% and in colostrum it is 3.5%

Comparative physical characteristics of colostrum and milk.

Properties Cow milk Buffalo milk Colostrum
Acidity 0.13 to 0.14 0.14 to 0.15 0.2-0.4
pH 6.4 to 6.6 6.7 to 6.8
Specific gravity 1.028 to 1.030 1.030 to 1.032 1.05 to 1.08
Freezing point -0.547 °C -0.549°C -0.606
Boiling point 100.17°C 100.17°C
Colour of milk Yellowish Creamy white
creamy white
Viscosity 1.5 to 1.7 times more viscosity than More than milk
water

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 MILK FAT AND SOLID NOT FAT (S.N.F) (REPETEDLY ASKED)
ANIMAL MILK FAT S.N.F
COW 3.5% 8.5 %
BUFFALO 5% 9%
GOAT, SHEEP 3% 9%
STANDARISED 4.5% 8.5 %
MILK
RECOMBINED 3% 8.5 %
TONED 3% 8.5 %
DOUBLE TONED 1.5% 9%
SKIM 0.5 % 8.7 %

 Fat is present in form of fat globule which is oil in water type emulsion form.
(IBPS AFO 2020)
 Casein Protein in colloidal form.
 Whey protein in colloidal form.
 Lactose in solution form.

Precursors of Milk
1. Protein:
 Milk protein is made up of a number of specific proteins, with casein being the
most important component. Casein, lactalbumin and lactoglobulin are not present
in blood, they must be synthesized from blood precursors (amino acid).
 These three components comprise about 90 to 95% of the total protein nitrogen
in cow's milk.
 The immunoglobulins and serum albumin appear to be identical in blood and
milk and are thus diffuses in milk in unchanged form from blood.

2. Lactose:
 The principal carbohydrate of milk is lactose, which consists of one molecule
of glucose and one of galactose.
 Glucose is a normal blood component whereas lactose is not.
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 Properties of milk
Chemical Properties
1. Chemical Reaction: Freshly drawn milk has a pH value in the range of 6.5 to 6.7
and contain 0.14 to 0.20 per cent titrable acidity calculated as lactic acid.

Physical Properties
1. Taste and odour:
 The normal taste of slightly sweetness and mild aromatic flavour and aroma
come from milk sugar (lactose) and milk fat.

2. Colour:
 Generally, looks white due to the reflection of light caused by fat globules along
with other colloidally dispersed substances.
 The intensity of golden yellow colour increases, due to the presence of a
pigment, carotene. This again gets entry into the blood through green forages and
golden yellow grains.
 In case of buffalo the most abundant beta-carotene gets fully converted into
colourless vitamin A, hence buffalo milk looks absolutely white.
 After removing milk fat, the skim milk shows greenish tint which is due to the
presence of riboflavin or lactochrome.

3. Specific gravity:
 Milk is heavier than water. The specific gravity of cow milk varies from 1.018 to
1.038. It varies with the temperature, being lower at higher temperature and vice
versa.
 The specific gravity of individual constituents in milk is approximately as
follows Water 1.0, Fat 0.93, Protein 1346; Lactose 1.666; Minerals (salts) 4.12.

4. Boiling point:
 Water boils at 100° C under normal atmospheric temperature and pressure.
 The presence of dissolved milk constituents enhances the boiling point from
100.2°C to 101°C with an average of 100.17°C in both cow and buffalo milk.
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5. Freezing point:
 Freezing point of milk of cow or buffalo ranges from - 0.535 C to -0.55°C with
an average of -0.545°C.
 The addition of 1% water of milk will raise the freezing point by 0.006°C

6: Surface tension:
 It is a phenomenon attributed to the attractive forces or cohesion between the
molecules of the liquid exposed to surface areas.
 These forces of attraction converge to the centre of molecules from all directions
 The surface tension of milk at 20°C is 54.5 dynes per cm.
 It decreases as the temperature is raised or fat per cent is increased

7. Viscosity:
 The viscosity of a substance refers to its resistance to flow caused by intra-
molecular attraction.
 At normal temperature the viscosity of milk varies from 1.5 to 2 centipoise (m
Pa.s.).
 The viscosity of milk is always higher than viscosity of water due to the presence
of dissolved solids in milk.

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