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Home » Unit 4 LPT Milk Quiz

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Unit 4 LPT Milk Quiz

Wise IAS September 29, 2024

Punjab VO Course LPT Milk 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

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Question 2 of 10

2. Question
2. Which of the following milk product has the highest fat percentage?
- Rasgulla
- Kulfi
- Khoa
- Basundi
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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

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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

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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

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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
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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
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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
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Question 9 of 10

9. Question
9. The permitted antioxidant in ghee is:
- BHA
- BHT
- NDGA
- Ethyl gallate
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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
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