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  1. Milk freshly drawn from udder of cow has Amphoteric in nature
  2. Colostrum is first secretion obtain after Pasturisation
  3. The first drawn milk during milking is called as foremilk which is low in fat
  4. Administration of drug / harmone may affect temporary changing fat.
  5. Milk fat present in emulsion form.
  6. Standardized milk contain minimum 4.5% fat
  7. Toned milk contain minimum 3% fat
  8. Double toned milk contain minimum 1.5% fat
  9. Casein forms 78-80% total protein.
  10. Milk protein also present in colloidal form
  11. Milk sugar or lactose is true form of solution
  12. Carotene act a anti oxidant and of vit –d
  13. Yellow colour of milk due to carotene
  14. Specific gravity of skim milk is 1.035-1.037
  15. Addition of water or cream lower the specific gravity of milk.
  16. Addition of skim milk increase the specific gravity of milk
  17. Freezing point of cow milk is -0.547Β°C
  18. Freezing point of buffalo IS -0.549Β°c
  19. viscosity of water is 1.005cp
  20. viscosity of milk is 1.5 to1.7cp
  21. Sweet taste of milk is due to lactose
  22. Salty taste of milk is due to minerals
  23. Sulfur dry compound significantly contribute to cook flavour of heated milk
  24. Refractive index of cow milk is 0.2065 to 0.2075%
  25. Refractive index for buffalo milk is 0.2076 to 0.2086%
  26. The common milk m.o grow best in between 20to 40*C
  27. Plate cooler are generally used for continues cooling of milk in dairy industry
  28. Filtration removed the surprised foreign particles by straining process
  29. Riboflavin being a vitamin is greenish yellow pigment gives characterstic colour to whey
  30. Enzymes are biological catalysis
  31. Amylase is starch spitting enzyme
  32. . Lipase is fat spiting enzyme leading to rancid flavor
  33. Protease is protein spitting enzyme
  34. Titrable acidity of cow milk ranges from 0.13 to 0.14
  35. Titrable acidity of buffalo milk ranges from 0.14 to 0.15
  36. The pH of normal fresh milk varies from 6.7 to 6.8
  37. Pasteurization of milk was first attributed to Dr.Soxhlet of Germany in 1986
  38. Mycobacterium tuberculosis is index organism of pasteurization.
  39. . Vacreation is pasteurization of milk at reduced pressure by direct steam.
  40. U.H.T Pasturization is the milk heated to 135-150˚C.
  41. Pasteurization is process of heating every particle of milk at 63˚for 30 min or 72˚for 15 sec
  42. Homogenization refers to the process of forcing the milk through a homogenizer with the
    objective of sub-dividing the fat globules.