Question:
For checking the suitability of raw milk for the manufacture of which of the following products, the alcohol test is very useful?
For checking the suitability of raw milk for the manufacture of which of the following products, the alcohol test is very useful?
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The alcohol test (usually 68% or 72% ethanol) directly measures the thermal stability of milk proteins, making it the standard platform test for screening raw milk intended for UHT treatment.
Updated On: Aug 7, 2026
- HTST Pasteurized milk
- UHT milk
- Khoa
- Chhana
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The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
The alcohol test is a rapid platform test used in dairy reception to assess the heat stability of raw milk.
It determines whether milk can withstand severe thermal processing without coagulating.
Step 2: Detailed Explanation:
In the alcohol test, equal volumes of milk and an aqueous ethanol solution (typically 68% or 72% by volume) are mixed.
Alcohol acts as a dehydrating agent; if the salt balance of the milk is altered, or if the acidity is high due to bacterial growth, the proteins will destabilize and precipitate.
This instability closely correlates with the milk's behavior under high thermal processing temperatures.
UHT (Ultra High Temperature) processing subjects milk to temperatures of 135$^\circ$C to 150$^\circ$C for a few seconds.
Milk with poor heat stability will coagulate or foul the heat exchangers during UHT treatment.
Therefore, the alcohol test is a critical screening tool to verify that raw milk is suitable for UHT milk processing.
HTST pasteurization involves milder heat treatment (72$^\circ$C for 15 seconds) where extreme heat stability is less critical.
For products like Chhana, acid coagulation is actually desired, making heat stability screening unnecessary.
Step 3: Final Answer
The correct option is (B).
The alcohol test is a rapid platform test used in dairy reception to assess the heat stability of raw milk.
It determines whether milk can withstand severe thermal processing without coagulating.
Step 2: Detailed Explanation:
In the alcohol test, equal volumes of milk and an aqueous ethanol solution (typically 68% or 72% by volume) are mixed.
Alcohol acts as a dehydrating agent; if the salt balance of the milk is altered, or if the acidity is high due to bacterial growth, the proteins will destabilize and precipitate.
This instability closely correlates with the milk's behavior under high thermal processing temperatures.
UHT (Ultra High Temperature) processing subjects milk to temperatures of 135$^\circ$C to 150$^\circ$C for a few seconds.
Milk with poor heat stability will coagulate or foul the heat exchangers during UHT treatment.
Therefore, the alcohol test is a critical screening tool to verify that raw milk is suitable for UHT milk processing.
HTST pasteurization involves milder heat treatment (72$^\circ$C for 15 seconds) where extreme heat stability is less critical.
For products like Chhana, acid coagulation is actually desired, making heat stability screening unnecessary.
Step 3: Final Answer
The correct option is (B).
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