Unit 3 LPT Milk Quiz

• Tests for judging quality of milk
• Milk adulteration and its detection
• Fermented milk
• Functional milk products
• Concentrated and Dried milk
• Cream, butterand ice cream 

Q.1 Kumis and kefir are fermented milk products and both contain

(A) Lactic acid

(B) Alcohol

(C) Lactic acid and alcohol

(D) None of the above

Q.2 According to PFA Rules (1976), in ice-cream, the level of stabilizers and emulsifiers should not exceed

(A) 0.2%

(B) 0.3%

(C) 0.4%

(D) 0-5%

Q.3 Adulteration of milk with detected by Rosalic acid test is

[A] calcium carbonate

[B] sodium bicarbonate

[C] milk powder

[D] cane sugar

Q.4 During butter making, a maximum of percent overrun can be obtained.

[A] 10

[B] 15

[C] 30

[D] 25

Q.5 Sandiness defect during ice-cream making is due to higher content of

[A] stabilizer

[B] lactose

[C] fat

[D] emulsifier

Q.6 As per PFA standards, the maximum limit for added diacetyl content in deshi butter is:

(A) 3 ppm

(B) 5 ppm

(C) 2 ppm

(D) Nil

Q.7 The temperature of churning cream is:

(a) 9-11

(b) 4-6

(c) 15-17

(d) 20-22

Q.8 Ice cream without hardening process is called:

(a) Kulfi

(b) Softy

(c) Irish cream

(d) None of the above

Q.9 Self-carbonated milk beverage is called as

(A) butter milk

(B) flavoured milk

(C) kefir

 (D) kumiss

Q.10 The diacetyl content of butter as per PFA standard is

(A) 4 PPM

(B) 5 PPM

(C) 6 PPM

(D) 3 PPM