Home › MCQs › Food Science and Technology › Question #5916
Back to Questions
Food Science and Technology QUESTION #5916
Question 1
Buffalo milk differs from cow milk primarily in which nutritional/technological aspect?
  • Buffalo milk has lower fat and protein content, making it inferior for cheese
  • Buffalo milk has significantly higher fat (\(\approx 7\text{–}8\%\)), protein (\(\approx 4\%\)), and total solids (\(\approx 17\%\)), giving better yield in cheese and khoa production✔️
  • Buffalo milk lacks casein and cannot be used for rennet coagulation
  • Buffalo milk has higher lactose content (\(\approx 6.5\%\)) causing more sandiness in condensed products
Correct Answer Explanation
Buffalo milk: fat \(\approx 6\text{–}8\%\), protein \(\approx 3.8\text{–}4.5\%\), TS \(\approx 17\text{–}18\%\) vs cow milk: fat \(\approx 3.5\text{–}4\%\), protein \(\approx 3.2\text{–}3.5\%\), TS \(\approx 12.5\text{–}13\%\). Higher TS gives better yield in mozzarella, paneer, and khoa.