The document discusses dairy chemistry and asks questions about commonly used chemicals for milk preservation, physical properties of milk including color, odor, viscosity and conductivity, proteins and fats in raw milk, carbohydrates and classification, uses of lactose, proper storage temperature for milk, average specific gravity of whole milk, and the primary protein in milk.

1. Dairy Chemistry - 4
Question

2. Illustrate the most commonly used
chemicals for preservation of milk.

3. • Explain in detail about physical properties of
the colour, odour, viscosity and conductivity.

4. Explain briefly protein and fats.

5. Estimate the following from raw milk.
Fats
Acidity
total solid

6. • Briefly discuss about the carbohydrates. How
they are classified.

7. Write the uses of lactose in milk.

8. Milk should be kept at ____
temperature as soon as it leaves
the cow udder

9. What is the average specific gravity of normal
whole milk at 16 °C?

10. The primary Protein in Milk is
____________

11. Answer
Casein