Practical Viva Questions – Milk Analysis & Testing

By Skumar -

 

Practical Viva Questions – Milk Analysis & Testing

A. Sampling of Milk

1. What is milk sampling?

Milk sampling is the process of collecting a small representative portion of milk for quality and composition analysis.

2. Why is proper mixing essential before sampling milk?

Because fat rises to the surface, mixing ensures uniform distribution of fat and solids.

3. What equipment is used for milk sampling?

A dip sampler or sterile sampling ladle.

4. What are the qualities of a good milk sample?

It should be representative, uncontaminated, fresh, and properly labeled.

5. What precautions are taken during milk sampling?

Clean utensils, thorough mixing, quick sampling, and hygienic handling.

B. Platform Tests

6. What are platform tests?

Rapid tests conducted at the milk reception platform to accept or reject milk.

7. Name any four platform tests.

  • Organoleptic test

  • Clot on Boiling (COB) test

  • Alcohol test

  • Acidity test

8. What is the organoleptic test?

Evaluation of milk by sense organs—colour, smell, taste, and appearance.

9. What does a positive COB test indicate?

Milk has high acidity or is sour.

10. Principle of alcohol test?

Alcohol destabilizes milk proteins; coagulation indicates poor heat stability.

C. Gerber Method for Fat Determination

11. What is the Gerber method?

A volumetric method used to determine fat content in milk.

12. Principle of Gerber test?

Sulphuric acid digests proteins and releases fat, which is separated by centrifugation.

13. Why is sulphuric acid used in Gerber method?

To digest milk proteins and generate heat for fat separation.

14. Role of iso-amyl alcohol?

Prevents charring and improves clear fat column formation.

15. Name the instrument used to read fat %.

Butyrometer.

16. At what temperature is fat reading taken?

65°C.

17. Advantage of Gerber method?

It is rapid, accurate, and widely used for milk payment.

D. Specific Gravity of Milk

18. What is specific gravity of milk?

Ratio of the density of milk to the density of water.

19. Instrument used to measure specific gravity?

Lactometer.

20. Normal specific gravity of milk?

1.028–1.034.

21. Effect of water adulteration on specific gravity?

Specific gravity decreases.

22. Why is lactometer reading corrected?

Because lactometer is calibrated at 15°C; temperature affects density.

E. SNF and Total Solids

23. What is SNF?

Solids-Not-Fat include lactose, proteins, and minerals.

24. What are total solids (TS)?

Total solids = Fat + SNF.

25. Formula for SNF calculation?

SNF (%) = (CLR ÷ 4) + (0.25 × Fat %) + 0.44

26. What does CLR stand for?

Corrected Lactometer Reading.

27. Why is SNF determination important?

To detect water adulteration and ensure legal standards.

F. Acidity of Milk

28. What is milk acidity?

Measure of lactic acid content produced due to bacterial action.

29. Normal acidity of fresh milk?

0.13–0.17% lactic acid.

30. Principle of acidity determination?

Titration of milk with standard NaOH using phenolphthalein indicator.

31. Indicator used in acidity test?

Phenolphthalein.

32. End point of acidity test?

Appearance of faint pink colour.

33. Why does acidity increase during storage?

Due to fermentation of lactose into lactic acid.

34. Why high acidity milk is unsuitable for pasteurization?

It curdles during heating.

G. General & Applied Viva Questions

35. Why is milk considered perishable?

Because it is an excellent medium for microbial growth.

36. Which test is quickest to judge milk quality?

MBRT.

37. Which bacteria dominate refrigerated milk spoilage?

Psychrotrophic bacteria (Pseudomonas spp.).

38. Which test detects fecal contamination?

Coliform count test.

39. Why platform tests are done before laboratory tests?

To prevent acceptance of poor quality milk.

40. What happens if fat is low but SNF is normal?

Milk may be partially skimmed.

41. What happens if SNF is low but fat is normal?

Milk may be adulterated with water.

42. Why milk sample bottle should be dry?

Moisture causes dilution and microbial contamination.

43. Which test checks heat stability of milk?

Alcohol test.

44. What does faint pink colour indicate in acidity test?

Completion of neutralization.

45. Which parameter is used for milk payment?

Fat percentage.

46. Why Gerber test is preferred in dairies?

Simple, rapid, economical, and accurate.

47. What happens to SNF on addition of water?

SNF decreases.

48. What is the main cause of sour milk?

Lactic acid bacteria activity.

49. Which test is sensory in nature?

Organoleptic test.

50. Why quality control of milk is essential?

To ensure consumer safety, fair pricing, and processing efficiency.


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