List of practice Questions

Tests for the quality of butter are -
A. Coliform count
B. Lipolytic count
C. Yeast and mold count
D. Sediment test
Choose the correct answer from the options given below:
Composition of butter oil is -
A. Butter fat - 99.5 to 99.8%
B. Moisture - 0.1 to 0.3%
C. Acidity (oleic) - 0.2 to 0.5%
D. Peroxide value - 0.0 to 0.1%
Choose the correct answer from the options given below:
Cheesy flavour in butter is due to -
A concentrated and sweetened whole milk product containing several layers of clotted cream is -
Is not a platform test?
Food poisoning caused due to milk by causal organism present in milk is -
For the neutralization of cream, neutralizers to be added are -
A fat concentrate which is obtained by churning cream ,gathering the fat into a compact mass is -
The common milk microorganisms grow best between the temperature -
Lactometer reading test is used to test milk for detection of adulteration of -
Milk collection operation includes-
A. Unloading and Grading
B. Sampling
C. Weighing
D. Packaging
Choose the correct answer from the options given below:
Microbiologically induced defect in cheese is
A. Mold Growth
B. Yeast Growth
C. Gassy defect in cheese
D. Discoloration in cheese
Choose the correct answer from the options given below:
Manufacture of yoghurt involves following chronological steps-
A. Standadization of mix and homogenization
B. Heat treatment and cooling to inoculation temperature
C. Inoculation with yoghurt cultures and incubation
D. Cooling and Packaging
Choose the correct answer from the options given below:
According to optimum growth temperature, bacteria associated with milk are not included in following group -
The source of contamination of mastitis milk is -
Rose-Gotteleib method is used for extraction of
Culture for Mozzarella cheese is -
MBRT of properly pasteurized milk shall not be less than
In which of the following product edible casein is not used?
All dairy fermentations use lactic acid bacteria for -
The selective criteria for Cheddar cheese cultures are-
A. Rapid acid production
B. Bacteriophage resistance
C. Salt senstivity
D. Ripening activity
Choose the correct answer from the options given below:
The RM value of ghee generally varies between
Phosphatase test is used for checking
Commercial uses of lactose are -
A. In infant food.
B. In caramel or fudges.
C. In solid pharmaceutical preparations such as pills and tablets.
D. In manufacturing whey proteins.
Choose the correct answer from the options given below:
The yield of acid casein ranges between ________ to _______ from skim milk