IGNOU BPVI 11 2026 - Define the physico-chemical properties of milk and explain how the und

Question

Define the physico-chemical properties of milk and explain how the understanding of these properties helps in effective quality control and processing of milk into different dairy products.

06 Mar 2026

Answer :

Word Count : 580

Milk is a complex biological fluid produced by the mammary glands of mammals and is considered one of the most nutritious natural foods. The physico-chemical properties of milk refer to its physical and chemical characteristics that determine its composition, behavior during processing, and overall quality. These properties include color and appearance, density, viscosity, acidity and pH, surface tension, freezing point, boiling point, and chemical composition such as fat, protein, lactose, minerals, and water. One of the important physical properties of milk is its color and appearance. Normal milk has a slightly yellowish-white color due to the presence of fat globules and carotene pigments. The whiteness is mainly caused by the scattering of light by casein particles and fat globules. Any abnormal color, such as bluish or reddish tint, may indicate adulteration or contamination. Thus, visual observation of milk is a simple and preliminary method for quality assessment. Density or specific gravity is another important property. The specific

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