Exercise 8 & 9

5. Physical motion used to mix equal parts of milk and alcohol in the test tube.
9. Small to large coagulated particles appearing on the tube wall during a positive reaction.
10. Type of alcohol mixed in equal volume with raw milk during the assay.
11. Coagulated mass of protein formed when unstable milk reacts with the alcohol reagent.
13. Udder inflammation that increases milk mineral concentration and causes heat instability.
15. Chemical process by which alcohol strips water from milk proteins to mimic heat stress.
17. Early lactation milk rich in immunoglobulins that causes non-acid coagulation when heated.
18. Thermal condition of the water bath maintained during the 5-minute incubation period.
19. Principal milk protein fraction that precipitates during souring and thermal stress.

1. Interpretation of a test showing coagulation, flakes, or precipitation on the tube wall.
2. Key operational advantage of the alcohol test over the clot-on-boiling method.
3. The standard volume in milliliters (mL) of milk pipetted into the test tube for Exercise 8.
4. Result indicated by smooth milk with no visible change, confirming heat stability.
6. Type of organic acid produced by bacteria that destabilizes milk proteins as it sours.
7. Category of rapid receiving tests used at processing plants to grade raw milk quality.
8. Chemical property that increases as milk sours, lowering its thermal resistance.
12. Physical state that milk proteins transition into when heated under high acidity.
14. The volume in cubic centimeters (cc) of both milk and alcohol added to the tube.
16. Action required by a dairy dock inspector when a milk sample forms visible curd on boiling.
20. The concentration percentage of ethyl alcohol reagent specified in the laboratory protocol.