Topics:
Animal Refresher, Dairy Science
Milk Constituents and Their Properties Match
View Complete Answer & Explanation
Question (English)
Match the column:
| TABLE-I | TABLE-II |
|---|---|
| 1. Casein protein | (a) Real acidity of milk |
| 2. Lactic acid | (b) Sourness of milk |
| 3. Volatile acids | (c) Yellow colour of cow milk |
| 4. β-Carotene | (d) Bitterness of milk |
| 5. Chloride | (e) White colour of buffalo milk |
- 1-e, 2-a, 3-b, 4-c, 5-d ✓ Correct
- 1-e, 2-b, 3-a, 4-c, 5-d
- 1-c, 2-a, 3-b, 4-e, 5-d
- 1-e, 2-a, 3-d, 4-c, 5-b
Explanation:
Correct Answer: 1-e, 2-a, 3-b, 4-c, 5-d
- Casein protein (1-e): Responsible for the white colour of buffalo milk. Buffalo milk lacks carotene (converted to colourless Vitamin A), so casein's white colloidal nature dominates.
- Lactic acid (2-a): Responsible for the real (true) acidity of milk. Lactic acid is formed by bacterial fermentation of lactose.
- Volatile acids (3-b): Responsible for the sourness of milk (perceived sour taste from short-chain fatty acids produced during fermentation/rancidity).
- β-Carotene (4-c): Responsible for the yellow colour of cow milk. Cow cannot fully convert all β-carotene to Vitamin A, so it accumulates in milk fat, giving a yellow tint. Buffalo efficiently converts carotene → Vitamin A, so buffalo milk is white.
- Chloride (5-d): Responsible for the bitterness/saltiness of milk. Mastitis milk is high in chloride, making it bitter/salty.
Additional Colour/Flavour Notes
- Milk sweetness → Lactose
- Typical taste of milk → Lactose & Chloride together
- Greenish-yellow colour of whey → Riboflavin
- Bluish colour of skim milk → Riboflavin (after fat removal)
- Flavouring agent in butter → Diacetyl (≤4 ppm)
- Yellow colour of butter → Annatto (colouring agent)
