Topics:
Animal Refresher, Dairy Science
Melting Point of Milk Fats
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Question (English)
Melting point of different fats in milk ranges from:
- 33 – 35.5°C ✓ Correct
- 30 – 33°C
- 35 – 45°C
- 45 – 50°C
Explanation:
Correct Answer: 33 – 35.5°C
The melting point of different fats (triglycerides) present in milk ranges from 33°C to 35.5°C. This is why butter and cream fat are solid at refrigerator temperatures but melt near or slightly above body temperature.
Key Physical Properties of Milk for Quick Revision
- Boiling point: 100–101°C (slightly higher than water due to dissolved solutes)
- Freezing point: −0.535°C to −0.550°C (depressed by lactose & chloride)
- Melting point of milk fat: 33–35.5°C ✔
- Specific gravity (cow milk): 1.028–1.030
- Viscosity (whole milk at 25°C): 1.5–2.0 centipoise
- Surface tension (at 20°C): 54.5 dyne/cm
Why Other Options Are Wrong
- 30–33°C → too low; below the actual range.
- 35–45°C → too high; goes beyond the upper limit.
- 45–50°C → this is in the range of coconut oil or palm oil, not milk fat.
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Dairy Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
