Question

Standardization of milk involved which of the following?

(a) Adjustment of fat content

(b) Breakdown of protein

(c) Whitish appearance of milk

(d) Increase in nutritional content of milk

I have been asked this question in quiz.

This intriguing question originated from Standardization topic in section Building Blocks of Dairy Processing of Dairy Engineering

Answer 1

Right choice is (a) Adjustment of fat content

For explanation I would say: Standardization of fat content involves adjustment of the fat content of milk, or a milk product, by addition of cream or skim milk as appropriate to obtain a given fat content.