Virtual Labs

Physical Sciences Dairy Technology Lab Experiments

Aim

Theory

Pretest

Procedure

Simulation

Posttest

References

Feedback

Aim

Theory

Pretest

Procedure

Simulation

Posttest

References

Feedback

Platform Tests of milk

Choose difficulty:

Beginner

Intermediate

Advanced

The Clot on Boiling (COB) test is mainly used to detect:?

a: Fat content in milk Explanation

Explanation

b: High acidity or abnormal milk Explanation

Explanation

c: Sugar content Explanation

Explanation

d: Added water Explanation

Explanation

Milk showing clot formation during COB test indicates:

a: Good quality milk Explanation

Explanation

b: Low bacterial count Explanation

Explanation

c: High acidity (pH < 5.8) Explanation

Explanation

d: High fat content Explanation

Explanation

Methylene Blue Reduction Test (MBRT) is used to assess:

a: Fat percentage Explanation

Explanation

b: Protein quality Explanation

Explanation

c: Bacteriological quality of milk Explanation

Explanation

d: Mineral content Explanation

Explanation

In MBRT, milk is incubated at:

a: 10°C Explanation

Explanation

b: 25°C Explanation

Explanation

c: 37°C Explanation

Explanation

d: 60°C Explanation

Explanation

Faster decolorization of methylene blue indicates:

a: Good quality milk Explanation

Explanation

b: Low bacterial count Explanation

Explanation

c: High bacterial activity Explanation

Explanation

d: Absence of microorganisms Explanation

Explanation

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