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Home » Unit 4 LPT Milk Quiz

Gujrat VO Course

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Gujrat VO Live Class
August, 2024

Animal Nutrition

9 Topics
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6 Quizzes
LPT Milk (Previous Lectures)

6 Topics
|
5 Quizzes
LPT Milk (Current Lectures)

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1. Lecture 1
2. Lecture 2
3. Lecture 3
4. Lecture 4
5. Lecture 5
6. Lecture 6
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2. Lecture 2
3. Lecture 3
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5. Lecture 5
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December

Animal Reproduction, Gynaecology, and Obstetrics

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Veterinary Surgery and Radiology & Anaesthesiology

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January 2025

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Unit 4 LPT Milk Quiz

Wise IAS September 29, 2024

Gujrat VO Course LPT Milk (Previous Lectures) Unit 4 LPT Milk Unit 4 LPT Milk Quiz

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Question 1 of 10

1. Question

1. Buffalo milk is preferred over cow milk for manufacture of Paneer because (RPSC 2019)

Paneer prepared from Buffalo milk is white in colour, sweetish, spongy, nutty flavoured.

Paneer prepared from Buffalo milk is very compact and fragile and its pieces lose their identity during cooking.

Paneer prepared from Buffalo milk is often substituted for meat in many vegetarian dishes of Indian cuisine.

Paneer prepared with buffalo milk is more quantitatively as compared to cow milk.

Correct

Incorrect
Question 2 of 10

2. Question

2. Which of the following milk product has the highest fat percentage?

Rasgulla

Kulfi

Khoa

Basundi

Correct

Incorrect
Question 3 of 10

3. Question

3. Normal Butyro-Refractometer (BR) reading of ghee at 40 °C varies from

40-45

20-25

30-35

50-55

Correct

Incorrect
Question 4 of 10

4. Question

4. Standardization of cheese milk during cheese making is adjustment of casein/fat ratio of

0.48 to 0.50

0.86 to 0.90

0.68 to 0.70

0.78 to 0.80

Correct

Incorrect
Question 5 of 10

5. Question
5. A good quality paneer is obtained by
- a. heating milk to 90° C, cooling to 70° C.
- b. heating milk to 100° C, cooling to 30° C.
- c. and acidifying hot milk by adding 10% citric acid solution.
- d. and acidifying hot milk by adding 1% citric acid solution.
a and c

a and d

b and c

b and d
Correct

Incorrect
Question 6 of 10

6. Question

6. The moisture content of hard cheese in generally:

35-40%

40-45%

70-80%

None of the above

Correct

Incorrect
Question 7 of 10

7. Question

7. Difficulties are experienced in curdling and ripening of cheese if milk contains:

Antibiotic residue

Pesticide residue

Insecticide residue

All of the above

Correct

Incorrect
Question 8 of 10

8. Question

8. According to BIS, the SPC in ‘burfi’ should not exceed:

250/g

3 x 104

2 x 108

4 x 107

Correct

Incorrect
Question 9 of 10

9. Question

9. The permitted antioxidant in ghee is:

BHA

BHT

NDGA

Ethyl gallate

Correct

Incorrect
Question 10 of 10

10. Question

10. The adulteration of animal fat in ghee is tested through:

Bomer’s Phyto-Sterol Test

Valenta Test

Baudouin Test

Halphens Test

Correct

Incorrect

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