1. . Flavored milk contain sugar %age:
(A) 0.05%
(B) 1.5%
(C) 7.0%
(D) 15%
2. . Which one is a Milk Hygiene test:
(A) Resazurin Test
(B) Taste and smell
(C) Sediment Test
(D) Bacterial Count
3. . In Flavored milk Production, homogenization is done at pressure:
(A) 50 bar
(B) 100 bar
(C) 200 bar
(D) 250 bar
4. . Evaporated Milk normally contain solids-non-fat:
(A) 7.5 %
(B) 3.5 %
(C) 17.5 %
(D) 1.5 %
5. . Evaporated milk obtained by evaporating of water:
(A) 20%
(B) 60%
(C) 50%
(D) 40%
6. . Conversion of liquid into vapors is called:
(A) Condensation
(B) Evaporation
(C) Pasteurization
(D) Sterilization
7. . Evaporated milk having shelf-life under refrigeration:
(A) 1 – 2 months
(B) 3 – 4 months
(C) 10-15 months
(D) 6 – 9 months
8. . Which method is most commonly used for drying of milk:
(A) Sun drying
(B) Tunnel drying
(C) Drum Drying
(D) Spray drying
9. . WMP stands for:
(A) Whole Milk Powder
(B) Whey Milk Powder
(C) Waste Milk Product
(D) White Milk Powder
10. . Milk Powder is packed in laminated bags under an inert gas:
(A) N2
(B) CO2
(C) O2
(D) NO2
11. . Butter is a mass:
(A) Solid
(B) Semi solid
(C) Semi Liquid
(D) Pasty
12. . Cream is separated from the milk with the help of:
(A) Homogenizer
(B) Deodorizer
(C) Separator
(D) Pasteurizer
13. . Butter is packed into:
(A) Paper
(B) Wax proof paper
(C) Tetra Pak paper
(D) Glass paper
14. . Cow Milk Butter contain Fat %age:
(A) 60-70%
(B) 40-50%
(C) 90-95%
(D) 80-85%
15. . Which one is fermented Milk Product:
(A) Milk Powder
(B) Yogurt
(C) Evaporated Milk
(D) Khoya
16. . Which type of yoghurt is incubated and cooled in the package:
(A) Stirred Yogurt
(B) Flavored Yogurt
(C) Drinking Yogurt
(D) Set Yogurt
17. . During Inoculation starter is added:
(A) 5-7%
(B) 7 – 9 %
(C) 2 – 3 %
(D) 10 – 15 %
18. . Further reduction in the pH of yogurt is stopped by:
(A) Pasteurization
(B) Chilling
(C) Sterilization
(D) Packaging
19. . Cheese is a rich source of:
(A) Minerals
(B) Protein
(C) Carbohydrate
(D) Vitamins
20. . Coagulation of casein in cheese making is done with enzyme:
(A) Rennet
(B) Reductase
(C) Peroxidase
(D) Lipase