Unit 1

• Systematic Chemical Nomenclature of α-Lactose:
• Chemical Structure:
• Lactose is a reducing disaccharide consisting of D-galactopyranose linked by a $\beta$-(1$\rightarrow$4) glycosidic bond to D-glucopyranose.
• In the $\alpha$-anomer, the hemiacetal hydroxyl group at C1 of the glucose residue is in the $\alpha$-configuration.
• Systematic IUPAC Name: 4-O-β-D-galactopyranosyl-α-D-glucopyranose.
• Conclusion: 4-O-β-D-galactopyranosyl-α-D-glucopyranose (Option 1).

Correct option: (1) 4-0-B-D-galactopyranosyl-a-D-glucopyranose

Analyzing the statements in relation to Chemistry of milk enzymes and their significance with reference to milk processing and milk products:

The correct option is Option 4: Heat stability of whole milk increases after homogenization.

• 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

• Volumetric Calibration of Gerber Milk Butyrometer:
• Butyrometer Scale Geometry:
• The graduated neck of an IS: 1223 milk butyrometer measures $0 - 10\%$ fat for an $11\text{ mL}$ ($10.75\text{ mL}$) milk sample.
• $1\%$ fat in an $11\text{ g}$ sample corresponds to $0.11\text{ g}$ milk fat. At $65^\circ\text{C}$ (fat density $\approx 0.892\text{ g/mL}$):

• Conclusion: 0.125 mL (Option 2).

Correct option: (2) 0125