Milk – Definition, Composition & Physico-Chemical Properties MCQ

By Skumar -

Milk – Definition, Composition & Physico-Chemical Properties 


1. Milk is defined as:

A. Secretion obtained from any animal
B. Clean secretion including colostrum
C. Normal secretion obtained by complete milking of healthy animals excluding colostrum ✅
D. Processed dairy fluid

Answer: C

2. Which organization’s definition of milk is commonly used in India?

A. WHO
B. FAO
C. ICAR / PFA / FSSAI ✅
D. OIE

Answer: C

3. Major constituent of milk is:

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

Answer: D

4. Average water content in cow milk is about:

A. 80%
B. 85%
C. 87% ✅
D. 90%

Answer: C

5. Total solids in cow milk are approximately:

A. 10%
B. 11%
C. 12.5–13% ✅
D. 15%

Answer: C

6. Solids-not-fat (SNF) in cow milk is around:

A. 6%
B. 7%
C. 8.5–9.0% ✅
D. 10%

Answer: C

7. Milk fat exists in milk in the form of:

A. Solution
B. Suspension
C. Emulsion ✅
D. Gel

Answer: C

8. Which component provides maximum energy in milk?

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

Answer: C

9. Casein constitutes about ____ of total milk proteins.

A. 50%
B. 60%
C. 70%
D. 80% ✅

Answer: D

10. Whey proteins are:

A. Insoluble proteins
B. Heat-stable
C. Easily digestible proteins ✅
D. Fat-soluble

Answer: C

11. Main carbohydrate present in milk is:

A. Sucrose
B. Glucose
C. Fructose
D. Lactose ✅

Answer: D

12. Lactose is a:

A. Monosaccharide
B. Disaccharide ✅
C. Polysaccharide
D. Alcohol

Answer: B

13. Milk minerals are collectively known as:

A. SNF
B. Ash ✅
C. Casein
D. Whey

Answer: B

14. Major minerals responsible for buffering in milk are:

A. Sodium and potassium
B. Calcium and phosphorus ✅
C. Iron and copper
D. Zinc and iodine

Answer: B

15. Yellowish colour of cow milk is due to:

A. Riboflavin
B. Vitamin D
C. Carotene ✅
D. Lactose

Answer: C

16. White appearance of milk is mainly due to:

A. Fat only
B. Lactose
C. Casein and calcium phosphate ✅
D. Water

Answer: C

17. Normal pH of fresh milk is:

A. 5.5–6.0
B. 6.0–6.2
C. 6.6–6.8 ✅
D. 7.0–7.2

Answer: C

18. Milk is slightly ____ in nature.

A. Alkaline
B. Neutral
C. Acidic ✅
D. Basic

Answer: C

19. Natural acidity of milk is due to:

A. Lactic acid only
B. Proteins, phosphates and citrates ✅
C. Fat oxidation
D. Minerals only

Answer: B

20. Normal acidity of milk expressed as lactic acid is:

A. 0.05–0.10%
B. 0.10–0.12%
C. 0.13–0.17% ✅
D. 0.20–0.25%

Answer: C

21. Specific gravity of normal milk ranges between:

A. 1.010–1.020
B. 1.020–1.025
C. 1.028–1.034 ✅
D. 1.040–1.050

Answer: C

22. Increase in fat percentage causes specific gravity to:

A. Increase
B. Decrease ✅
C. Remain constant
D. Become zero

Answer: B

23. Freezing point of genuine milk is about:

A. 0°C
B. –0.25°C
C. –0.55°C ✅
D. –1.0°C

Answer: C

24. Freezing point determination is mainly used to detect:

A. Fat content
B. Protein content
C. Water adulteration ✅
D. Microbial load

Answer: C

25. Boiling point of milk is:

A. Lower than water
B. Same as water
C. Slightly higher than water ✅
D. Much higher than water

Answer: C

26. Approximate boiling point of milk is:

A. 99.5°C
B. 100.0°C
C. 100.17°C ✅
D. 101.5°C

Answer: C

27. Electrical conductivity of milk mainly depends on:

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

Answer: C

28. Increased electrical conductivity of milk indicates:

A. High fat
B. Adulteration
C. Mastitis ✅
D. Good quality

Answer: C

29. Buffering capacity of milk is due to:

A. Lactose only
B. Fat globules
C. Proteins, phosphates and citrates ✅
D. Vitamins

Answer: C

30. Buffering capacity helps milk to:

A. Spoil faster
B. Resist pH changes ✅
C. Increase acidity
D. Increase fat

Answer: B

31. Surface tension of milk compared to water is:

A. Higher
B. Same
C. Lower ✅
D. Zero

Answer: C

32. Lower surface tension of milk helps in:

A. Adulteration detection
B. Foaming and creaming ✅
C. Protein digestion
D. Heat resistance

Answer: B

33. Which vitamin is abundant in milk?

A. Vitamin C
B. Riboflavin (B₂) ✅
C. Vitamin K
D. Vitamin B₁₂ only

Answer: B

34. Milk fat contains which vitamins?

A. Water-soluble vitamins
B. Fat-soluble vitamins ✅
C. Minerals
D. Enzymes

Answer: B

35. Which milk has higher fat and total solids?

A. Cow milk
B. Goat milk
C. Buffalo milk ✅
D. Camel milk

Answer: C

36. Casein exists in milk in the form of:

A. Solution
B. Crystals
C. Micelles ✅
D. Fibres

Answer: C

37. Which property is used to detect dilution of milk?

A. pH
B. Colour
C. Freezing point ✅
D. Taste

Answer: C

38. Which property changes during souring of milk?

A. Density
B. pH decreases ✅
C. Freezing point increases
D. Fat increases

Answer: B

39. Milk sugar contributes to:

A. Salty taste
B. Sweet taste and fermentation ✅
C. Bitter taste
D. Sour taste

Answer: B

40. Which component is lowest in percentage in milk?

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

Answer: D

41. Milk is considered a:

A. Simple solution
B. Homogeneous liquid
C. Complex biological fluid ✅
D. Chemical compound

Answer: C

42. Which property is affected by mastitis?

A. Freezing point
B. Electrical conductivity ✅
C. Fat melting point
D. Colour only

Answer: B

43. SNF includes all EXCEPT:

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

Answer: D

44. Density of milk is measured using:

A. Lactometer ✅
B. Thermometer
C. pH meter
D. Butyrometer

Answer: A

45. Milk resists coagulation at small pH changes due to:

A. High fat
B. Buffering capacity ✅
C. Lactose
D. Minerals alone

Answer: B

46. Which factor increases boiling point of milk?

A. Fat
B. Dissolved solids ✅
C. Proteins only
D. Vitamins

Answer: B

47. Milk colour depends mainly on:

A. Breed only
B. Feeding only
C. Fat and pigments ✅
D. Storage

Answer: C

48. Milk proteins are classified into:

A. Albumin and globulin
B. Casein and whey proteins ✅
C. Simple and complex
D. Soluble and insoluble

Answer: B

49. Which property is MOST constant in genuine milk?

A. pH
B. Freezing point ✅
C. Density
D. Acidity

Answer: B

50. Study of physico-chemical properties of milk is important for:

A. Breeding
B. Feeding
C. Quality control and processing ✅
D. Housing

Answer: C


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