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Water added to milk is detected by checking the _____

(a) Acid degree value

(b) Sediment content

(c) Titratable acidity

(d) Freezing point

The question was posed to me during an internship interview.

Enquiry is from Quality in division Quality parameters of Dairy Engineering

1 Answer

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Best answer
The correct answer is (d) Freezing point

Best explanation: Freezing point check is the best method to check the adulteration in milk by water. The freezing point goes down as water is added.

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