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Food Science and Technology QUESTION #5891
Question 1
The water activity \((a_w)\) of whole milk powder is maintained below which value to ensure microbiological safety and prevent caking?
  • \(a_w = 0.95\)
  • \(a_w = 0.85\)
  • \(a_w = 0.60\)✔️
  • \(a_w = 0.30\)
Correct Answer Explanation
Whole milk powder should have \(a_w < 0.60\) (typically \(0.1\text{–}0.3\)) to prevent microbial growth (most bacteria require \(a_w > 0.90\)) and enzymatic reactions. Moisture content is kept below \(3\text{–}4\%\).