Revision questions of Physical Chemistry of Milk

Lesson-1

1. What is the range of casein in milk?
2. Name the minor constituents present in milk.
3. Give the brief explanation of major constituents of milk.
4. Casein content is low in _____ milk.
5. Presence of long chain ______ fatty acids reduce the _____ point of milk fat.
6. Lactose is a ______ sugar and is present in ____ state.
7. Lactose is a disaccharide of ____ and ____.
8. ____ is a first carbon source for the microbe gaining entry in milk.
9. Why cow milk is golden yellow in colour?
10. Milk is a good source of which vitamin?

Lesson-2

1. Define colloid.
2. What is the size range of colloids?
3. Write difference between lyophilic and lyophobic.
4. Mention some differences between true solution and colloidal solution.
5. ________ colloids are thermodynamically stable.

Lesson-3

1. Write a short note on milk as a colloidal system.
2. Approximate size range of colloidal state is ______ nm.
3. Milk is a pure colloidal system. True or False.
4. Milk is a heterogenous fluid. True or False.
5. Hydrophilic colloids are thermodynamically stable. True or False.
6. Explain the term Oswald’s ripening.
7. Write the properties of colloidal system.

Lesson-4

1. Define emulsion and give some examples.
2. What is emulsification?
3. What are the factors which influence the properties of emulsion?
   
4. What are the types of emulsion? Explain it with suitable examples.
5. Discuss about the physical properties of emulsions.
6. Spectrophotometers is used for study of _______ property.
7. ______ helps in removing the product from the containers.
8. In suspensions particle size is greater than _____ cm.
9. Constant motion in zig zag path is called __________.
10. Define the term rheology.