Question

Defects in condensed and evaporated milk.
A. Mould buttons
B. Age thickening
C. Sandiness
D. Bloats
E. Rind rot
Choose the correct answer.

• A. A, B, D, E only
• B. D, B, E only
• C. A, B, C, D only
• D. A, B, E only

Hint:

Sandiness in condensed milk = lactose crystallization problem.

Answer 1

The Correct Option is C

Concept: Condensed and evaporated milk are preserved milk products, but they are susceptible to various physical, chemical, and microbial defects.

Step 1: Mould buttons.

• Caused by fungal contamination
• Appear as small colonies on surface
• Common in improperly sealed cans

Step 2: Age thickening.

• Viscosity increases over time
• Due to protein instability and storage conditions

Step 3: Sandiness.

• Caused by lactose crystallization
• Leads to gritty texture

Step 4: Bloats.

• Gas formation due to microbial activity
• Causes swelling of cans

Step 5: Rind rot.

• Defect associated with cheese, not condensed milk

Step 6: Conclusion.
Correct defects are A, B, C, D.