1. . Which process ensures the product quality;
(A) Quality Parameters
(B) Quality Control
(C) Quality System
(D) Quality Cycle
2. . Quality control tests are vital to support activities for;
(A) Adulteration
(B) Hygiene
(C) Contamination
(D) Spoilage
3. . Which one has the biggest impact on the quality of the milk;
(A) Diet
(B) Environment
(C) Milking Procedure
(D) Cow’s health
4. . Which acid is used in the CIP system;
(A) Nitric acid
(B) Sulphuric acid
(C) Hydrochloric acid
(D) Citric acid
5. . Which one should be adjusted to enhance the components of milk;
(A) Diet
(B) Environment
(C) Milking procedure
(D) Cow’s health
6. . Which one is the Aseptic Packaging?
(A) Bottle Packaging
(B) Pouch packaging
(C) Can Packaging
(D) Tetra pak
7. . Physical cleaning should be done for the removal of;
(A) Dust/Dirt
(B) Virus
(C) Microorganisms
(D) Microscopic residues