In standardization of milk using the Pearson Square method to produce 3.5% fat milk from full-fat milk (6% fat) and skim milk (0.1% fat), the proportion of full-fat milk required is:

Home › MCQs › Food Science and Technology › Question #5925

Food Science and Technology QUESTION #5925

Question 1

In standardization of milk using the Pearson Square method to produce \(3.5\%\) fat milk from full-fat milk (\(6\%\) fat) and skim milk (\(0.1\%\) fat), the proportion of full-fat milk required is:

\(\dfrac{3.4}{5.9}\) parts full-fat milk per total✔️
\(\dfrac{3.5}{6.0}\) parts full-fat milk per total
\(\dfrac{0.1}{5.9}\) parts full-fat milk per total
\(\dfrac{2.5}{5.9}\) parts full-fat milk per total

Correct Answer Explanation

Pearson Square: desired fat \(= 3.5\%\). Parts full-fat \(= 3.5 - 0.1 = 3.4\). Parts skim \(= 6.0 - 3.5 = 2.5\). Total \(= 3.4 + 2.5 = 5.9\). Proportion of full-fat milk \(= \dfrac{3.4}{5.9}\).

More Options