1. : The major component of milk is
(A) Protein
(B) Fat
(C) Water
(D) Minerals
2. : The average fat content in cow’s milk is about
(A) 3.5%
(B) 2%
(C) 5%
(D) 7%
3. : The process of heating milk to destroy pathogenic bacteria is called
(A) Sterilization
(B) Pasteurization
(C) Homogenization
(D) Dehydration
4. : The process used to prevent cream separation in milk is
(A) Evaporation
(B) Homogenization
(C) Centrifugation
(D) Cooling
5. : The protein mainly present in milk is
(A) Casein
(B) Collagen
(C) Albumin
(D) Gluten
6. : Skimmed milk is obtained by removing
(A) Fat
(B) Water
(C) Proteins
(D) Minerals
7. : The main carbohydrate in milk is
(A) Lactose
(B) Glucose
(C) Sucrose
(D) Fructose
8. : The enzyme responsible for curdling milk is
(A) Rennin
(B) Amylase
(C) Pepsin
(D) Lipase
9. : Ultra-High Temperature (UHT) processing of milk is carried out at
(A) 135–150°C for 2–5 seconds
(B) 72°C for 15 seconds
(C) 100°C for 30 minutes
(D) 60°C for 10 minutes
10. : Pasteurized milk should be stored at
(A) 4°C
(B) 10°C
(C) 20°C
(D) Room temperature
11. : The process of separating cream from milk is based on
(A) Density difference
(B) Temperature
(C) Solubility
(D) pH
12. : The major mineral present in milk is
(A) Calcium
(B) Sodium
(C) Iron
(D) Zinc
13. : The bacterium Lactobacillus bulgaricus is used in the production of
(A) Yogurt
(B) Cheese
(C) Butter
(D) Ice cream
14. : The normal pH of fresh milk is around
(A) 6.6
(B) 5.0
(C) 7.5
(D) 8.0
15. : The flavor defect in milk due to oxidation is called
(A) Rancidity
(B) Sourness
(C) Bitterness
(D) Metallic flavor
16. : The process of removing water from milk to make milk powder is
(A) Spray drying
(B) Pasteurization
(C) Freezing
(D) Filtration
17. : Cream with more than 80% fat is called
(A) Butter
(B) Skimmed cream
(C) Whipping cream
(D) Double cream
18. : Chilling of milk immediately after milking is done to
(A) Slow bacterial growth
(B) Increase fat content
(C) Change flavor
(D) Increase acidity
19. : The average specific gravity of milk is
(A) 1.028–1.034
(B) 1.000
(C) 1.050
(D) 1.010
20. : The first step in cheese manufacturing is
(A) Milk standardization
(B) Cutting the curd
(C) Aging
(D) Whey separation
21. : The enzyme lipase acts on
(A) Fat
(B) Protein
(C) Carbohydrates
(D) Vitamins
22. : The acid used for casein precipitation is
(A) Lactic acid
(B) Acetic acid
(C) Citric acid
(D) Hydrochloric acid
23. : Milk stone in dairy equipment is mainly composed of
(A) Calcium and protein deposits
(B) Sugar
(C) Fat only
(D) Iron oxide
24. : Which test is used to detect added water in milk?
(A) Freezing point test
(B) Gerber test
(C) Resazurin test
(D) Alcohol test
25. : The fat content of standardized milk in Pakistan is generally
(A) 3.5%
(B) 2%
(C) 4.5%
(D) 5%
26. : The flavor of butter is mainly due to
(A) Diacetyl compound
(B) Acetic acid
(C) Butyric acid
(D) Lactic acid
27. : The heat stability of milk is influenced by
(A) pH and mineral content
(B) Color
(C) Density
(D) Odor
28. : Condensed milk is prepared by
(A) Removing part of water under vacuum
(B) Adding sugar only
(C) Boiling milk
(D) Freezing
29. : Rennet is used in cheese making for
(A) Coagulation of milk proteins
(B) Fermentation
(C) Pasteurization
(D) Aging
30. : The shelf life of UHT milk is about
(A) 3–6 months
(B) 1 week
(C) 10 days
(D) 1 month
31. : The presence of coliform bacteria in milk indicates
(A) Poor hygiene
(B) High quality
(C) Good fermentation
(D) Pasteurization
32. : Ghee is mainly composed of
(A) Milk fat
(B) Proteins
(C) Lactose
(D) Water
33. : The standard test for milk fat determination is
(A) Gerber test
(B) Alcohol test
(C) Sedimentation test
(D) Clot-on-boiling test
34. : The equipment used for continuous milk pasteurization is
(A) Plate heat exchanger
(B) Double boiler
(C) Vacuum evaporator
(D) Spray dryer
35. : The microbial standard plate count is used to
(A) Estimate bacterial load in milk
(B) Measure fat content
(C) Test for acidity
(D) Detect added water
36. : The fat globule size in homogenized milk is approximately
(A) 1 micron
(B) 5 microns
(C) 10 microns
(D) 0.1 micron
37. : The whey obtained from cheese manufacture contains
(A) Lactose and whey proteins
(B) Casein
(C) Fat only
(D) Minerals only
38. : The process of converting milk into curd is
(A) Fermentation
(B) Coagulation
(C) Precipitation
(D) Blanching
39. : Ice cream overrun refers to
(A) Amount of air incorporated during freezing
(B) Melting rate
(C) Fat separation
(D) Protein content
40. : Lactose intolerance is due to deficiency of
(A) Lactase enzyme
(B) Amylase
(C) Protease
(D) Lipase
41. : The fat content of buffalo milk is generally
(A) Higher than cow’s milk
(B) Lower than cow’s milk
(C) Same as cow’s milk
(D) Fat-free
42. : The main cause of milk souring is
(A) Lactic acid bacteria
(B) Yeasts
(C) Molds
(D) Spores
43. : Sterilized milk differs from pasteurized milk in that it
(A) Is heated at a higher temperature
(B) Is cooled more slowly
(C) Contains more fat
(D) Has lower shelf life
44. : The shelf life of pasteurized milk is generally
(A) 5–7 days
(B) 1 day
(C) 10 days
(D) 2 weeks
45. : The by-product obtained during butter making is
(A) Buttermilk
(B) Whey
(C) Skim milk
(D) Cream
46. : Casein constitutes about what percentage of total milk protein?
(A) 80%
(B) 50%
(C) 90%
(D) 60%
47. : Reconstituted milk is prepared by
(A) Adding water to milk powder
(B) Removing cream
(C) Mixing cream and skim milk
(D) Adding preservatives
48. : Milk adulteration with water can be detected by
(A) Lower freezing point
(B) Color change
(C) Increased viscosity
(D) Fat increase
49. : The optimum storage temperature for butter is
(A) Below 5°C
(B) 15°C
(C) 25°C
(D) Room temperature
50. : The main objective of dairy processing is to
(A) Improve shelf life and safety
(B) Increase spoilage
(C) Decrease nutrients
(D) Reduce market value