Unit 1 LPT Milk Quiz

1. Proteins in milk are present in one of the following form (PPSC 2016)

2. According to norms of Preservation of Food Adulteration Act (PFA) 1976, cow milk should contain not less than (RPSC 2013)

3. According to PFA Rules (1976), buffalo milk should not contain less than……percent of SNF and not less than ………percent of milk fat. (MPPSC 2021)

4. One litre of normal milk from milch animal contains approximately gram of water. (MPPSC 2023)

5. Sandiness defect during ice-cream making is due to higher content of (MPPSC 2023)

6. What are the main constituents of milk contributing to maintaining the osmotic pressure of milk? (MPPSC 2021)

7. The most variable constituent of milk is (OPSC 2014)

8. Standard milk contains (PPSC 2022)

9. Fat content of cow milk is (MPPSC 2019)

10. According to the Prevention of Food Adulteration (PFA) Rules, 1976, the standards for different classes of milk in UP, which of the following is Correctly matched? (UPPSC 2022)

11. Casein constitutes ______% of milk protein (TPSC)

12. Fat % of toned milk is (TPSC)

13. Names of the species are arranged with regard to an increasing order of fat% content in milk. Identify the correct order :

14. Hortvet apparatus is generally used to determine which physical property of milk? (RPSC 2013)

15. Non specific germicidal factor present in milk (KPSC)

16. When the milk is adulterated with water, freezing point depression will

17. The pH of milk is

18. specific antimicobial compounds present in milk (KPSC)

19. Milk boiling temperature is (OPSC 2014)

20. Natural actidity in milk is due to (OPSC 2014)

21. Specific gravity of milk is:

22. Which contributes richness of flavour of milk?

23. Which of the following agents does not contribute to natural acidity of milk (HPSC 2023)