Market Milk
Compiled by: - Mr.
Prince
Q. Which enzyme hydrolyses
lactose?
A. Beta
Galactosidase
Q. Lactose is made up of ____and
glucose?
A. Galactose
Q. Lecithin and sphingomyelin are
_____?
A. Phospholipids
Q. The fat portions that contribute
most to flavor are _____?
A. Short chain fatty acids
Q. Which acid is the most
abundant unsaturated fatty acid in milk?
A. Oleic
Q. ______constitutes about 6% of
the protein in milk?
A. NPN
Q. Caseins exist in milk as a
_______?
A. Colloidal suspension
Q.______ increases the water
holding limit of whey proteins?
A. Denaturation
Q. ________is not coagulated by
rennet or acids?
A. Alpha
lactalbumin
Q. Colostrum is rich in ______?
A. Immunoglobulin
Q. Milk is a poor source of vitamin
____?
A. C
Q. Human milk contains ten times
more _____than cow milk?
A. Lactoferrin
Q. What is the richest known
source of lysozyme?
A. Egg
white
Q. Lactoferrin exhibits ______
properties due to chelation of iron?
A. Antibacterial
Q. Vitamin ______ aids in the
absorption of calcium?
A. D
Q. Organisms belonging to genus
______ are normally thermoduric?
A.
Bacillus
Q. Yersinia enterocolitica is a ______ organism?
A.
Pathogenic
Q. Mycotoxins are produced by ______?
A. Molds
Q. ______ produced by Pseudomonas
sp. cause spoilage in UHT treated milk?
A. Enzymes
Q. Thermophilic bacteria can grow
at temperatures as high as ______°C?
A. 55
Q. ______ is a very rich source
of immunoglobulins?
A.
Colostrum
Q. CLAs are known for their ______
properties?
A. Anti
carcinogenic
Q. ______ has an important role
in synthesis of brain cells?
A. Galactose
Q. ______ encourages growth of
lactobacilli in the large intestine?
A.
Lactose
Q. ______ are vital constituents
of brain and nervous tissues?
A.
Phospholipids
Q. Agitation of milk must be
adequate for______?
A.
Homogenous mixing
Q. The normal milk storage
capacity of a dairy plant is ______?
A. One
day`s intake
Q. The capacity of silo should be
______?
A. more
than 30000 liters
Q. For effective filtration of
milk, the filter material should have a pore size of_____?
A. 25-100 microns
Q. The process which removes
leucocytes, udder tissues, other large cells and fine dirt from milk is ______?
A.
Clarification
Q. The usual temperature of
preheating of milk is ______?
A. 35-40°C
Q. The means for removing large
sized particles and foreign materials from milk is______?
A.
Straining
Q. The protein content of
clarifier slime is ______?
A. 25%
Q. The rate of separation of milk
is determined by ______?
A. Stokes’ law
Q. The average specific gravity
of skim milk is ______?
A. 1.036
Q. When a mass is made to revolve
in a circular path around its axis, a kind of force is generated which is
called as ______?
A. Centrifugal
force
Q. The ideal temperature for
separation is ______?
A. 35-
45°C
Q. The separators which have the
ability of removing the solid material of dirt without interruption of the
separation process is known as ______?
A. Desludging
separators
Q. The space between the discs of
cream separator is ______?
A. 0.3
to 1.0 mm
Q. The number of disc in a cream
separator may range from ______?
A.
10-250
Q. The rpm of disc bowl in a
cream separator is ______?
A. 5500-6000
Q. The clogging of cream
separator takes place if the fat content in cream is above ______?
A.
55-60%
Q. The angle of inclination of
bowl disc in a cream separator is ______?
A. 45-600
Q. The most commonly used process
of standardization in the dairies is ______?
A. Batch
Process
Q. Adjustment of one or more of
the milk constituents to a nominated level is called as ______?
A.
Standardization
Q. The main objective of
standardization is ______?
A. To comply to the legal requirements
Q. The common method employed for
standardization is ______?
A. Pearson’s
square method
Q. The only physical process of
removing bacteria and spores from milk is ______?
A.
Bactofugation
Q. Bactofugation process is
mainly useful in preparation of ______?
A.
Cheese
Q. The sludge that comes out from
the bactofuge is called ______?
A.
Bactofugate
Q. The process of sterilization
of bactofugate is called as ______?
A.
Convap
Q. The temperature employed for
inactivation of spores and other bacteria in Bactotherm process is ______?
A. 130°C
Q. The process in which fat globules
in milk are broken down to a size small enough to prevent the formation of a
cream layer is called ______?
A. Homogenization
Q. What is the size of the fat
globules does not rise to the top of the milk during stored condition?
A. Less
than 2 µ
Q. The Homogenization causes the
______?
A. Increase
in the whitening power in coffee cream
Q. One of the problem to be faced
for the returned homogenized milk is______?
A. Salvaging
of fat
Q. A widely accepted microscopic
method for determining the efficiency of homogenization is ______?
A.
Farral Index
Q. Up to what percentage of fat
in milk, can single stage of homogenization be used ______?
A. 6%
Q. In routine the temperature
employed for homogenization of milk is ______?
A.
65-70°C
Q. The pressures maintained in
double stage homogenizers are ______?
A. 2000
psi and 500 psi
Q. The device in which milk is
subjected to high frequency vibration is called a ______?
A. Sonic
vibrator
Q. Homogenizing increases the
whitening power of milk due to ______?
A. Increase
of surface area of fat globules
Q. The size of fat globules which
prevents formation of cream layer and increases the surface area is ______?
A. Less
than 2 microns
Q. Homogenized milk may develop
dark sediment at the bottom of the container after ______?
A. 24
hrs
Q. Due to break up of clumps, the
bacterial count in milk after homogenization may be ______?
A.
Increased
Q. The main objective of the
pasteurization is to inactivate the ______?
A.
Pathogens
Q. The Q10 factor for inactivation
of bacteria is ______?
A. 9-13
Q. Longer residence times at
temperatures above 100°C can lead to formation of ______?
A. Complex
compounds between lactose and casein
Q. The vitamin losses at above
100°C is ______?
A. 20-30%
Q. Thermization of raw milk in
order to stabilize its quality during longer storage by in activating ______?
A. Psychotropic
microorganisms
Q. The time in minutes necessary
at a specific temperature to reduce the number of organisms to 1/10 of the
original value is ______?
A. D
value
Q. The increase in reaction when
the temperature raised to 1000 C is called as
A. Q10
value
Q. Q10 value for Geo Bacillus stearothermophilus is
______?
A. 13.3
Q. An increase in temperature
necessary for obtaining the same lethal action at 1/10th of the time is ______?
A.
Z-value
Q. At the temperature 110-1250C
range, the rate of spore destruction of Bacillus sterothermophilus increases
about 11 times for each 100C rise in temperature, then the Q10 value is ______?
A. 11
Q. Heating every particle of milk
to at least 63°C for 30 min. or 72°C for 15 seconds or to any temperature-time
combination and immediately cooled to ______?
A. 5°C
Q. The inactivation temperature
of T.B bacilli in 15 Seconds is______?
A. 70°C
Q. The thermal death point of
Mycobacterium tuberculosis is slightly higher than that for inactivation of
______?
A.
Lipase
Q. Pasteurization will not
destroy ______?
A.
Bacterial toxins
Q. The inactivation temperature
of Phosphotase enzyme in 15 Seconds is______?
A. 78°C
Q. The process of heating milk to
a minimum of 62.7°C for minimum 30 min and rapid cooling to 4°C is called as
______?
A. LTLT
Q. The approximate space
maintained between the plates by a non-absorbent rubber gasket is ______?
A. 3mm
Q. In HTST pasteurization the un-pasteurized
milk will pass through the ______?
A. FDV
Q. The normal pressures
maintained in the HTST system are for pasteurized milk is ______?
A. 15
psi
Q. The process of heating milk to
a minimum of 72°C for minimum 15 Seconds and rapid cooling to 4°C is called as
______?
A. HTST
Q. The heat transfer surface of
heat exchanger plates is ______?
A.
0.2-0.4 m2
Q. The plates which are installed
between the plate assemblies of the individual sections and separate them from
each other are ______?
A.
Connecting plates
Q. The pressure in heating
section of HTST system is ______?
A. 12-13
psi
Q. The space between the two
plates of plate heat exchanger is ______?
A. 3 mm
Q. How can you achieve the capacity
of plate heat exchanger______?
A.
Increasing the number of plates
Q. The test is carried out to
determine whether milk has been properly pasteurized or not is ______?
A.
Alkaline Phosphatase
Q. The process of heat treatment
under vacuum in stainless steel chamber is known as ______?
A.
Vacreation
Q. The vacuum maintained in the
pasteurizing chamber in which maintains a corresponding temperature of 90-96°C
is ______?
A. 10-23
cm Hg
Q. Name the equipment used for
vacuum pasteurization?
A.
Vacreator
Q. What is the temperature employed
for Sterilized milk?
A. Above
100°C
Q. How much percentage loss of
vitamin C in sterilized milk is ______?
A. 30%
Q. What is the package material
used for preparation of sterilized milk?
A.
Bottles
Q. Which type of caps are used for
sterilized milk package?
A. Crown
cork caps
Q. What is the typical
temperature-time combination for UHT milk?
A. 132
degree Celsius for not less than 1 sec
Q. What is the major disadvantage
of UHT milk?
A. Age gelation
Q. Sterilization by milk into
steam is known as ______?
A.
Infusion
Q. What is used in the suitable
heating for viscous fluids?
A. Scraped
surface sterilizer
Q. Name the process done in order
to prevent the fat separation in milk?
A.
Homogenization
Q. If the homogenization is
carried out after the UHT process then it is termed as______?
A. Downstream
homogenization
Q. The tendency of UHT milk to
thicken and coagulate during storage is termed as ______?
A. Age thickening
Q. Name the material generally
used for sterilizing the packaging material in UHT process?
A. Hydrogen peroxide
Q. The legal standards for
buffalo milk prescribe that it should contain a minimum milk fat of ______?
A. 6%
Q. What are the legal standards
for fat and SNF percentage of cow milk in some states?
A. 4 and
8.5
Q. What are the legal standards
for fat and SNF percentage of toned milk in India?
A. 3 and
8.5
Q. In preparation of double toned
milk, the required SNF content is met through the addition of ______?
A. SMP
Q. What are the legal standards
for fat and SNF percentage of Double toned milk in India?
A.1.5
and 9
Q. What is the fat and SNF percentage
present in Full cream milk?
A. 6 and
9
Q. What percentage of sugar added
in flavored milk?
A. 7-9
Q. What is the commonly used
stabilizer in flavored milk?
A. Sodium alginate
Q. How much fat and SNF percent Legally
recombined milk should contain?
A. 3 %
fat and 8.5% SNF
Q. Name the product obtained
after mixing of butter oil and milk powder and water?
A.
Recombined milk
Q. What is the most effective
system of reconstituting skim milk powder?
A. Tri
blender or dry material liquid blending system
Q. What is the ratio of milk
powder to water to be added in reconstituting whole milk?
A. 1:7
or 8
Q. Deposits of milk constituents
form on the surface of equipment are collectively called_____?
A. dairy
soil
Q. What is the chemical name for
calgon?
A. Sodium
hexametaphosphate
Q. _____reduces the hardness in
water?
A. Sodium
hexametaphosphate
Q. UV rays in the wavelength of
_____Angstrom units are normally recommended for sanitization?
A. 25
Q. The deadly mustard gas may
form, if ______sanitizers are used at low pH
A. Chlorine
based
Q. In a ______CIP plant, fresh
solutions are introduced during each operation.
A. Single
pass
Q. A ______solution is an
additional constituent in the CIP circuit
A.
Non-foaming agent
Q. What is the full form of SIP?
A.
Sterilization in place
Q. Hypochlorite solution of
strength_____ppm is used in a CIP plant
A.20-50
Q. The means for protection,
transporting and prolonged shelf life of a particular food item is termed as_____
A. Packaging
Q. The combination of two or more
different films to increase the strength, grease resistance is termed as______?
A. Laminates
Q. The Fino packaging material
consists of _____layers
A. 6
Q. The sterilization of aseptic
packaging material is done by_____
A. H2O2
Q. Name the tests to assess raw
milk?
A. platform
tests
Q. COB test indicates the
suitability of milk for?
A. Pasteurization
Q. Alcohol test indicates the suitability
of milk for?
A. Sterilization
Q. Alcohol-alizarine test provides
ideas about ______ and _______.
A. Acidity,
heat tolerance
Q. A sediment value of 2 mg indicates _______quality
of milk.
A. Very
poor
Q. Microbial count is expressed
in terms of _______ per ml.
A. Colony
forming units
Q. Dye reduction time is _______proportional
to microbial counts.
A. Not
Q. A disc number of 3.5-1.0 in
the resazurin reduction test indicates ______quality of milk.
A. Doubtful
Q. The colour of resazurin initially
changes to ______, owing to the formation of resofurin.
A. Pink
Q. The safety rider that defines
limits and their monitoring to guards food against any food safety danger
is______
A. HACCP
Q. The Central Committee of Food
Standards is appointed by the which Ministry?
A. Ministry
of Health and Family Welfare
Q. Boric acid is added to milk as
a______
A. Preservative
Q. Rosalic acid test is used for
the detection of addition of _______ to milk.
A.
Neutralizer
Q.A red colour in the presence of
resorcinol in acidic medium indicates the presence of _____in milk.
A. Sugar
Q. Blue colour in the presence of
diphenylamine indicates the presence of ______added to milk.
A. Pond
water
Q. Turmeric paper turns ______in
the presence of boric acid.
A. Red
Q. Which milk producing species
produces the maximum milk in India?
A.
Buffalo
Q. Which test is used to
determine the hygienic conditions prevailed in the farm during the procurement
of milk?
A. Sediment
test
Q. Which test to determine the
bacterial load in milk?
A. MBRT
Q. Gerber acid is made from _____
acid.
A. Sulphuric
Q. Gerber acid produces _______ in
the butyrometer and helps to dissolve proteins.
A. Heat
Q. The lower the lactometer sinks
in the milk, the ______is the SNF content in milk.
A. Lower
Q. The ______lactometer is calibrated
at 27°C.
A. BIS
Q. What is used to check the
acidity of milk at the reception dock.
A. 0.1 N
NaOH
References:-
1. ICAR
E-Course
2. NDRI
Class Notes
3.
Previous year questions papers
Excellent content covering each and every concept of Market milk.
ReplyDeleteGreat work team SMAG