1. . The Refractive index of fresh milk is:
(A) 1.144
(B) 1.344
(C) 1.244
(D) 1.444
2. . Cardboard flavour in milk is due to:
(A) Fermentation
(B) Feed
(C) Oxidation
(D) Bacteria
3. . Which parameter is used to estimate the solids content in milk:
(A) Density
(B) pH
(C) Acidity
(D) Freezing point
4. . The boiling point of milk is:
(A) 99.37°C
(B) 102.27°C
(C) 100.17°C
(D) 105.57°C
5. . Freshly drawn milk has a pH value in the range of:
(A) 6.4-6.5
(B) 6.5-6.7
(C) 6.7-6.9
(D) 6.9-7.0
6. . Fresh Milk has a surface tension of:
(A) 20 dyne/cm
(B) 30 dyne/cm
(C) 50 dyne/cm
(D) 40 dyne/cm
7. . Skim milk appears slightly blue because of:
(A) Casein micelles
(B) Lactose
(C) Vitamin C
(D) Fat globules
8. . The freezing point of milk is mainly used to determine the addition of:
(A) Fat
(B) Water
(C) Powder
(D) Sugar