Celebrate National Milk Day With This Quiz!

Calcium is important for bone health and is found in milk. Milk is one of the best dietary sources of calcium, an essential mineral that helps build and maintain strong bones and teeth.

Lactose is the sugar that is naturally present in milk. Lactose is a disaccharide composed of glucose and galactose and is the primary carbohydrate in milk.

Cow's milk is commonly used to make yogurt. The natural sugars and proteins in cow's milk provide the necessary nutrients for the fermentation process, resulting in the creamy texture and tangy flavor of yogurt.

Cow's milk is the most commonly consumed milk worldwide by humans. It is widely available, highly nutritious, and commonly used in various dairy products.

The process of heating milk to destroy harmful pathogens is called pasteurization. Pasteurization involves heating the milk to a specific temperature for a certain duration to kill harmful bacteria and prolong the shelf life of the milk.

Skim milk has the least amount of fat. It is also known as non-fat milk or fat-free milk. Skim milk has had most of the fat removed, resulting in a very low-fat content.

Diarrhea is a common symptom of milk allergy. Milk allergy occurs when the immune system reacts adversely to proteins in milk, leading to various symptoms like diarrhea, vomiting, abdominal pain, and skin reactions.

The primary source of protein in milk is Casein. Casein makes up about 80% of the total protein content in milk. It is a slow-digesting protein that provides essential amino acids to support muscle growth and repair.

Vitamin C is not found abundantly in milk. Milk is not considered a significant source of Vitamin C, as it usually contains only small amounts. Vitamin C is more commonly found in fruits and vegetables.

Whole milk is commonly used to make cheese. The higher fat content in whole milk contributes to the richness and creaminess of cheese.

Vitamin D enhances the absorption of calcium from milk. It helps increase the calcium absorption in the intestines, ensuring that the body can utilize the calcium present in milk effectively.

The main difference between evaporated milk and condensed milk is the fat content. Condensed milk has higher fat content due to the added sugar, while evaporated milk has no added sugar and therefore lower fat content.

The main purpose of homogenization in milk processing is to prevent cream separation. Homogenization is a mechanical process that breaks down the fat globules in milk, ensuring a uniform distribution throughout the liquid and preventing the cream from rising to the top.

The process of separating cream from milk is called centrifugation. Centrifugation uses centrifugal force to separate the denser cream from the rest of the milk.

The recommended daily intake of milk for adults is 3 cups. This recommendation may vary depending on an individual's age, sex, and overall health.