Unit 4 LPT Milk Quiz

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

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

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

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

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.

6. The moisture content of hard cheese in generally:

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

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

9. The permitted antioxidant in ghee is:

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