Question:
Match List-I with List-II
List-I (Property of milk) List-II (Application) (A) Specific gravity (I) Detection of added water (B) Freezing Point Depression (II) Total Solid Estimation (C) Oxidation Reduction Potential (III) Heat Stability Assessment (D) Acidity (IV) Methylene Blue Reduction Test
Choose the correct answer from the options given below
Match List-I with List-II
| List-I (Property of milk) | List-II (Application) |
|---|---|
| (A) Specific gravity | (I) Detection of added water |
| (B) Freezing Point Depression | (II) Total Solid Estimation |
| (C) Oxidation Reduction Potential | (III) Heat Stability Assessment |
| (D) Acidity | (IV) Methylene Blue Reduction Test |
Choose the correct answer from the options given below
Show Hint
To remember the core physics behind these dairy tests:
- Lactometer specific gravity \(\rightarrow\) Total Solids estimation.
- Cryoscopy (freezing point) \(\rightarrow\) Added water detection.
- Dye reduction (MBRT) \(\rightarrow\) Redox potential shift.
- Developed acidity \(\rightarrow\) Low heat stability.
- Lactometer specific gravity \(\rightarrow\) Total Solids estimation.
- Cryoscopy (freezing point) \(\rightarrow\) Added water detection.
- Dye reduction (MBRT) \(\rightarrow\) Redox potential shift.
- Developed acidity \(\rightarrow\) Low heat stability.
Updated On: Jul 24, 2026
- (A) - (I), (B) - (II), (C) - (III), (D) - (IV)
- (A) - (II), (B) - (I), (C) - (IV), (D) - (III)
- (A) - (IV), (B) - (II), (C) - (III), (D) - (I)
- (A) - (III), (B) - (IV), (C) - (I), (D) - (II)
Show Solution
Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Milk possesses distinct physical and chemical properties that can be measured to assess its composition, quality, and freshness.
These properties are used in specific quality control tests to evaluate the milk before processing.
Step 2: Detailed Explanation:
Let us analyze each property in List-I and its practical application in List-II:
-(A) Specific gravity:
The specific gravity of milk is determined using a lactometer.
Along with fat content, specific gravity is used in Richmond's formula to estimate the Total Solids (TS) and Solids-Not-Fat (SNF) of the milk sample.
Therefore, (A) matches with (II).
-(B) Freezing Point Depression (FPD):
The freezing point of genuine milk is highly constant, typically around \(-0.505^\circ\text{C}\) to \(-0.525^\circ\text{C}\).
Because added water dilutes the dissolved solutes, it raises the freezing point toward \(0^\circ\text{C}\).
FPD is the most sensitive and reliable test for detecting the dilution of milk with added water.
Therefore, (B) matches with (I).
-(C) Oxidation-Reduction Potential (ORP):
Fresh milk has an ORP of about \(+0.2\) to \(+0.3\ \text{V}\).
As microorganisms grow, they consume oxygen and release reducing substances, which lowers the ORP.
This shift is monitored in dye reduction tests, such as the Methylene Blue Reduction Test (MBRT), where the dye decolorizes when the ORP drops below a certain threshold.
Therefore, (C) matches with (IV).
-(D) Acidity:
The developed acidity in milk is caused by the bacterial fermentation of lactose into lactic acid.
Higher acidity destabilizes the protein system, making casein susceptible to heat coagulation.
Thus, acidity measurements are used to assess the heat stability of milk, ensuring it can withstand thermal processing without curdling.
Therefore, (D) matches with (III).
This matching sequence corresponds to Option (B).
Step 3: Final Answer:
The correct matching sequence is (A) - (II), (B) - (I), (C) - (IV), (D) - (III).
Milk possesses distinct physical and chemical properties that can be measured to assess its composition, quality, and freshness.
These properties are used in specific quality control tests to evaluate the milk before processing.
Step 2: Detailed Explanation:
Let us analyze each property in List-I and its practical application in List-II:
-(A) Specific gravity:
The specific gravity of milk is determined using a lactometer.
Along with fat content, specific gravity is used in Richmond's formula to estimate the Total Solids (TS) and Solids-Not-Fat (SNF) of the milk sample.
Therefore, (A) matches with (II).
-(B) Freezing Point Depression (FPD):
The freezing point of genuine milk is highly constant, typically around \(-0.505^\circ\text{C}\) to \(-0.525^\circ\text{C}\).
Because added water dilutes the dissolved solutes, it raises the freezing point toward \(0^\circ\text{C}\).
FPD is the most sensitive and reliable test for detecting the dilution of milk with added water.
Therefore, (B) matches with (I).
-(C) Oxidation-Reduction Potential (ORP):
Fresh milk has an ORP of about \(+0.2\) to \(+0.3\ \text{V}\).
As microorganisms grow, they consume oxygen and release reducing substances, which lowers the ORP.
This shift is monitored in dye reduction tests, such as the Methylene Blue Reduction Test (MBRT), where the dye decolorizes when the ORP drops below a certain threshold.
Therefore, (C) matches with (IV).
-(D) Acidity:
The developed acidity in milk is caused by the bacterial fermentation of lactose into lactic acid.
Higher acidity destabilizes the protein system, making casein susceptible to heat coagulation.
Thus, acidity measurements are used to assess the heat stability of milk, ensuring it can withstand thermal processing without curdling.
Therefore, (D) matches with (III).
This matching sequence corresponds to Option (B).
Step 3: Final Answer:
The correct matching sequence is (A) - (II), (B) - (I), (C) - (IV), (D) - (III).
Was this answer helpful?
0
0
Top ICAR AIEEA Dairy Science Questions
- Nodal point for Representing India in international standardization bodies; such as ISO and IEC
- The head office of AGMARK is located at
- Which of the following statement is NOT correct in context of FSSAI Regulations
- Which of the following statement is correct
- Which property of milk can be determined with Stalagmometer ?
View More Questions
Top ICAR AIEEA Dairy Processing Technology Questions
- In which of the following dairy product, maximum heat induced changes are observed ?
- In which of the following dairy product, maximum heat induced changes are observed?
- Given below are two statements, one is labelled as (A) and the other one is labelled as (B) as follows:
Statement (A): The heat stability of concentrated milk decreases considerably upon preheating of milk.
Statement (B): During preheating, most serum proteins are denatured and in the acid pH range they strongly aggregate thereby no age gelation occurs.
In light of the above statements, choose the most appropriate answer from the options given below. - Given below are two statements, one is labelled as Assertion (A) and and other one labelled as Reason (R).
Assertion (A): Due to the interaction of thermally denatured \(\beta\)-lactoglobulin with \(\kappa\)-casein via disulphide bonds the Rennet coagulation is prolonged
Reason (R): The effect of pH is mainly on the first (enzymatic) stage of rennet coagulation. As the pH of the milk decreases, the enzyme moves closer to its pH optimum speeding up the reaction.
In light of the above statements, choose the most appropriate answer from the options given below: - Match List-I with List-II:
List-I (Method of ghee preparation):
(A). Desi method
(B). Cream butter method
(C). Direct cream method
(D). Pre-stratification method
List-II (By-products/ other products):
(I). Skim milk, buttermilk, butter serum and Ghee residue
(II). Buttermilk and Ghee residue
(III). Skim milk, buttermilk and Ghee residue
(IV). Skim milk and Ghee residue
Choose the correct answer from the options given below:
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions