Question

Match List-I with List-II.
List-I (Dried Milk Products) & List-II (Fat % (m/m))
(A) Whole milk powder & (I) Min. 42
(B) Partially skimmed milk powder & (III) More than 1.5 and less than 26.0
(C) Skimmed milk powder & (II) Max. 1.5
(D) Cream powder & (IV) Min. 26.0 and less than 42.0

• (A) - (I), (B) - (II), (C) - (III), (D) - (IV)
• (A) - (IV), (B) - (III), (C) - (II), (D) - (I)
• (A) - (I), (B) - (II), (C) - (IV), (D) - (III)
• (A) - (III), (B) - (IV), (C) - (I), (D) - (II)

Hint:

To remember fat content standards for powders:
- Skimmed = Max. \(1.5\%\).
- Cream = Min. \(42.0\%\) (highest fat).
- Whole = \(26.0\text{--}42.0\%\).
- Partially Skimmed = \(1.5\text{--}26.0\%\).

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Standard regulatory specifications (such as FSSAI in India and Codex Alimentarius globally) define dried milk powders based on their milk fat and protein contents on a mass-by-mass (\(\text{m/m}\)) basis.

Step 2: Detailed Explanation:
Let us match each dried milk product with its legally defined fat percentage:
1. Whole milk powder (A): This product is manufactured by drying whole milk, retaining most of the fat.
Under FSSAI standards, its fat content must be a minimum of \(26.0\%\) but must remain below \(42.0\%\) by mass (A-IV).
2. Partially skimmed milk powder (B): This powder is produced from partially skimmed milk.
Its fat content ranges between that of skimmed and whole milk powders, legally defined as more than \(1.5\%\) and less than \(26.0\%\) by mass (B-III).
3. Skimmed milk powder (C): This product is dried from skim milk, where almost all milk fat has been separated.
Its fat content is limited to a maximum of \(1.5\%\) by mass (C-II).
4. Cream powder (D): This high-fat powder is produced by drying cream.
It must contain a high fat concentration, specified as a minimum of \(42.0\%\) by mass (D-I).

Step 3: Final Answer:
The correct matching sequence is: (A) - (IV), (B) - (III), (C) - (II), (D) - (I).