Very low level of protein denaturation and aggregation is found... | Agrigyan

• Stokes' Law and Fat Globule Creaming Velocity:
• Governing Equation:

• $v$: creaming velocity.
• $r$: fat globule radius.
• $\rho_p - \rho_f$: density difference between milk plasma and fat.
• $\eta$: dynamic viscosity of milk plasma.
• Fat globule rise velocity is directly proportional to the square of globule radius and inversely proportional to plasma viscosity ($\eta$).
• Conclusion: Viscosity of plasma (Option 2).

Correct option: (2) Viscosity of plasma

• Partitioning of Calcium in Bovine Milk:
• Soluble vs Colloidal Distribution:
• Total calcium in bovine milk averages $120\text{ mg}/100\text{ mL}$ ($30\text{ mM}$).
• Approximately $33\%$ (one-third, $\approx 10\text{ mM}$) is present in the soluble serum phase as free ionic calcium ($\text{Ca}^{2+}$) and soluble complexes with citrate and phosphate.
• The remaining $67\%$ (two-thirds) is bound in the colloidal phase as colloidal calcium phosphate (CCP) within casein micelles.
• Conclusion: 33% (Option 4).

Correct option: (4) 33

• Prestratification Method of Ghee Making:
• Technological Advantage:
• Butter is held at $80 - 85^\circ\text{C}$ for $30\text{ minutes}$ without agitation, causing stratification into three layers: a top clear fat layer, a middle curd layer, and a bottom aqueous buttermilk serum layer.
• Draining off the bottom aqueous serum removes $60 - 70\%$ of water and non-fat solids prior to thermal boiling, drastically reducing ghee residue yield and cutting boiling energy requirements.
• Conclusion: Prestratification (Option 2).

Correct option: (2) Prestratification