Classification and Composition of Milk Products

By Skumar -

   

Classification and Composition of Milk Products

(Heat Coagulated, Heat & Acid Coagulated, Evaporated, Fermented, Frozen, and Fat-Rich Products) – Complete Guide with 50 MCQs




Milk is not only consumed as liquid but is processed into a wide variety of milk products to enhance shelf life, flavor, and nutritional value. Understanding the classification, composition, and processing of milk products is essential for students of dairy science, agriculture, and food technology.

This blog covers:
✔ Classification of milk products
✔ Composition of major products
✔ 50 MCQs with answers & explanations (same place)

Classification of Milk Products

Milk products can be classified based on processing methods and coagulation type:

1️⃣ Heat Coagulated Products

  • Prepared by heating milk without acid.

  • Example: Custard, Pudding, Khoa / Mawa

  • Composition: High protein, moderate fat, low sugar (depending on recipe)

  • Uses: Sweets, desserts, base for further processing

2️⃣ Heat and Acid Coagulated Products

  • Prepared by heating milk and adding acid (lemon juice, citric acid, bacterial fermentation)

  • Examples: Paneer, Chhana, Ricotta

  • Composition: High protein (casein), low lactose, moderate fat

  • Uses: Cooking, sweets, snacks

3️⃣ Evaporated Milk and Condensed Milk

  • Evaporated milk: Milk with ~60% water removed, sterilized

  • Condensed milk: Evaporated milk + sugar (~40–45% sugar)

  • Composition: High solids (protein + fat), low water, high energy

4️⃣ Fermented Milk Products

  • Made by lactic acid fermentation using starter cultures

  • Examples: Curd (Yogurt), Dahi, Kefir, Lassi, Buttermilk

  • Composition: Moderate fat, protein, lower lactose, probiotics present

  • Benefits: Digestive health, shelf life extended

5️⃣ Frozen Milk Products

  • Milk-based frozen desserts

  • Examples: Ice cream, Kulfi, Frozen Yogurt

  • Composition: Fat 8–12%, sugar 12–16%, protein 3–5%, water 55–65%

  • Uses: Snacks, desserts, high-calorie energy source

6️⃣ Fat-Rich Products

  • Products rich in milk fat

  • Examples: Butter, Ghee, Cream

  • Composition: Fat 80–99% (ghee ~99%), low protein, low lactose

  • Uses: Cooking, energy source, flavor enhancement

🥛 Composition Table (Approximate)

Product Type                   Fat (%)     Protein (%)  Lactose (%)  Water (%)   Notes
Heat Coagulated3–68–124–570–75Khoa, Custard
Heat & Acid Coagulated5–1215–201–250–60Paneer, Chhena
Evaporated Milk6–87–810–1240–45Sterilized
Condensed Milk7–97–840–4520–25Sweetened
Fermented3–53–42–385–87Curd, Dahi
Frozen8–123–512–1655–65Ice cream
Fat-Rich80–990.5–20–1<1Ghee, Butter, Cream

MCQs on Milk Products 

1. Heat coagulated milk products are prepared by:

A. Adding acid to milk
B. Heating milk only ✅
C. Freezing milk
D. Fermentation only

✔ Explanation: Heat coagulated products are made by heating milk without adding acid. Example: Khoa.

2. Paneer is an example of:

A. Heat coagulated product
B. Heat & acid coagulated product ✅
C. Evaporated milk
D. Fermented milk product

✔ Explanation: Paneer is prepared by adding acid to hot milk, causing coagulation.

3. Evaporated milk has approximately what % water removed?

A. 20%
B. 40%
C. 60% ✅
D. 80%

4. Condensed milk differs from evaporated milk because:

A. It is fermented
B. Sugar is added ✅
C. Water content is higher
D. Fat is removed

5. Which milk product contains probiotics?

A. Paneer
B. Curd ✅
C. Khoa
D. Butter

6. Ice cream is classified as:

A. Heat coagulated
B. Frozen milk product ✅
C. Fermented milk product
D. Fat-rich product

7. Butter is made from:

A. Whole milk
B. Churning cream ✅
C. Evaporated milk
D. Paneer whey

8. Ghee contains approximately:

A. 60% fat
B. 70% fat
C. 80% fat
D. 99% fat ✅

9. Lactose content is lowest in:

A. Fresh milk
B. Paneer ✅
C. Curd
D. Evaporated milk

10. Khoa is mainly used for:

A. Beverages
B. Sweets preparation ✅
C. Fermented drinks
D. Butter production

11. Heat and acid coagulated products are rich in:

A. Lactose
B. Protein (casein) ✅
C. Fat only
D. Water

12. Fermentation of milk reduces:

A. Fat
B. Lactose ✅
C. Protein
D. Minerals

13. Ice cream fat content is usually:

A. 3–5%
B. 8–12% ✅
C. 15–20%
D. 20–30%

14. Curd is produced by:

A. Heating milk only
B. Acid addition only
C. Lactic acid fermentation ✅
D. Freezing milk

15. Ricotta is classified as:

A. Heat coagulated product
B. Heat & acid coagulated product ✅
C. Evaporated milk
D. Frozen milk product

16. Condensed milk is mainly used in:

A. Sweets & desserts ✅
B. Paneer making
C. Butter making
D. Fermented drinks

17. Whey is obtained during:

A. Butter making
B. Paneer/Chhena preparation ✅
C. Evaporated milk preparation
D. Ice cream production

18. Fat content of cream is approximately:

A. 10–20%
B. 30–40% ✅
C. 50–60%
D. 70–80%

19. Dahi helps in:

A. Digestion ✅
B. Fat synthesis
C. Sugar production
D. Freezing milk

20. Khoa contains approximately:

A. 10–15% fat
B. 20–25% fat ✅
C. 30–35% fat
D. 5% fat

21. Heat coagulated products are mainly used in:

A. Beverages
B. Sweets ✅
C. Fermented products
D. Frozen desserts

22. Paneer is rich in:

A. Lactose
B. Protein ✅
C. Water
D. Vitamin C

23. Which product is sweetened during processing?

A. Evaporated milk
B. Condensed milk ✅
C. Paneer
D. Butter

24. Fermented products improve:

A. Shelf life ✅
B. Fat content
C. Lactose content
D. Water content

25. Ice cream contains:

A. High lactose & fat ✅
B. No fat
C. Only protein
D. No sugar

26. Chhena is used for making:

A. Paneer
B. Sweets like Rasgulla ✅
C. Ice cream
D. Ghee

27. Buttermilk is obtained from:

A. Churning milk
B. Churning cream ✅
C. Fermenting milk
D. Evaporating milk

28. Evaporated milk is sterilized to:

A. Remove fat
B. Kill microorganisms ✅
C. Reduce lactose
D. Increase protein

29. Frozen yogurt is a:

A. Fermented milk product
B. Frozen milk product ✅
C. Heat coagulated product
D. Fat-rich product

30. Ricotta is made from:

A. Whey ✅
B. Cream
C. Whole milk
D. Condensed milk

31. Milk products rich in fat include:

A. Curd
B. Butter & Ghee ✅
C. Paneer
D. Ice cream

32. Khoa preparation involves:

A. Freezing milk
B. Evaporation of water ✅
C. Fermentation
D. Acid addition only

33. Lassi is classified as:

A. Heat coagulated product
B. Fermented milk product ✅
C. Frozen product
D. Evaporated product

34. Fat content of condensed milk is:

A. 3–5%
B. 7–9% ✅
C. 15–20%
D. 25%

35. Paneer whey is rich in:

A. Fat
B. Lactose & minerals ✅
C. Protein only
D. Vitamins only

36. Ghee is produced by:

A. Fermenting milk
B. Churning cream then clarifying butter ✅
C. Acid coagulation
D. Evaporation

37. Ice cream contains stabilizers to:

A. Improve taste
B. Improve texture & prevent ice crystals ✅
C. Increase fat
D. Increase protein

38. Evaporated milk is shelf-stable because:

A. High sugar
B. Reduced water & sterilization ✅
C. Fermentation
D. Freezing

39. Paneer making involves:

A. Cooling milk only
B. Heating + acid addition ✅
C. Fermentation
D. Churning cream

40. Frozen desserts contain:

A. Protein only
B. Fat, sugar, water & stabilizers ✅
C. Lactose only
D. Minerals only

41. Milk fat is highest in:

A. Ice cream
B. Butter & Ghee ✅
C. Curd
D. Evaporated milk

42. Khoa has higher solids than:

A. Milk ✅
B. Paneer
C. Curd
D. Butter milk

43. Fermented milk products are rich in:

A. Lactose
B. Probiotics ✅
C. Fat only
D. Water only

44. Condensed milk is mainly used in:

A. Beverages
B. Sweets & confectionery ✅
C. Paneer making
D. Butter preparation

45. Heat coagulated products are deficient in:

A. Protein
B. Vitamins ✅
C. Fat
D. Minerals

46. Lactic acid bacteria in curd:

A. Produce alcohol
B. Convert lactose to lactic acid ✅
C. Increase fat
D. Reduce protein

47. Paneer is low in:

A. Protein
B. Fat
C. Lactose ✅
D. Minerals

48. Ice cream contains approximately:

A. 55–65% water ✅
B. 10% water
C. 85% water
D. 40% water

49. Ghee is used mainly for:

A. Beverages
B. Cooking & flavor ✅
C. Fermented drinks
D. Paneer making

50. Whey protein is rich in:

A. Casein
B. Lactalbumin & Lactoglobulin ✅
C. Fat
D. Lactose only


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