Unit 4

Analyzing the statements in relation to Milk constituents, their normal contents and physical and chemical nature:

The correct option is Option 4: 1SO 9000 standards are meant for food safety.

• FSSAI Preservative Standards for Sulphur Dioxide in Fruit Juices:
• Regulatory Thresholds:
• Under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, Sulphur Dioxide (added as Potassium Metabisulphite, KMS) is permitted in ready-to-serve fruit juices up to a maximum limit of $70\text{ ppm}$ ($\text{mg/kg}$).
• Acts as an antioxidant and antimicrobial agent, inhibiting polyphenol oxidase browning and microbial fermentation.
• Conclusion: 70 ppm (Option 2).

Correct option: (2) 70

• Thiobarbituric Acid (TBA) Assay for Lipid Oxidation:
• Biochemical Basis:
• Evaluates secondary lipid peroxidation in milk fat and meat tissues.
• Measures malondialdehyde (MDA), a three-carbon dialdehyde cleaved from polyunsaturated fatty acid hydroperoxides.
• Two molecules of 2-thiobarbituric acid condense with one molecule of malondialdehyde under acidic, boiling conditions to form a pink chromogen exhibiting maximal absorbance at $532\text{ nm}$.
• Conclusion: Malanoaldehydes (Option 2).

Correct option: (2) Malanoaldehydes