LPT Milk MCQs Test

Efficacy of pasteurization is judged by:   (PPSC – 2016)

Proteins in milk are present in one of the following form:

(PPSC- 2016)

Milk and Milk Products Order (MMPO) was promulgated by Government of India in

(RPSC 2019)

Milk and Milk Products Order (MMPO) was promulgated by Government of India in

(RPSC – 2019)

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

Hortvet apparatus is generally used to determine which physical property of milk?

(RPSC – 2013)

In the HTST type of pasteurisation of milk the temperature and time is

(RPSC – 2013)

According to PFA Rules (1976), in Madhya Pradesh, buffalo milk should not contain less than……percent of SNF and not less than ………percent of milk fat.

(MPPSC – 2021)

The specific gravity of skim milk varies from

(MPPSC – 2021)

The pasteurized milk at the plant, in its final container should not have more than …………… SPC/mL (org). (MPPSC – 2021)

Development of malty flavour in milk is caused due to the growth of

(MPPSC – 2021)

Kumis and kefir are fermented milk products and both contain

(MPPSC -2021)

What are the main constituents of milk contributing to maintaining the osmotic pressure of milk?

(MPPSC – 2021)

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

(MPPSC – 2021)

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

(MPPSC – 2021)

Adulteration of milk with detected by Rosalic acid test is (MPPSC – 2023)

One litre of normal milk from milch animal contains approximately gram of water

(MPPSC – 2023)

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

(MPPSC  – 2023)

In a positive phosphatase test, a para-nitrophenol is liberated that gives………. colour under alkaline condition. (MPPSC  – 2023)

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

(MPPSC – 2023)

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

(MPPSC – 2023)

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

(MPPSC  – 2023)

Which of the following statements is not true

(MPSSC – 2022)

 The moisture content of hard cheese in generally

(OPSC – 2018-19)

Late blowing of cheese is due to:

(OPSC – 2018-19)

The milk having an acidity of 0.72% will:

(OPSC – 2018-19)

 In holder method of pasteurization, milk is exposed to: (OPSC – 2018-19)

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

(OPSC 2018-19)

Consumption of even boiled milk may cause

(OPSC – 2018-19)

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

(OPSC – 2018-19)

Bitter taint and thinning of cream are caused by

(OPSC – 2018-19)

Which contributes richness of flavour of milk?

(OPSC – 2018-19 2nd)

Specific gravity of milk is:

(OPSC – 2018-19 2^nd)

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

(OPSC – 2018-19 2nd)

The permitted antioxidant in ghee is

(OPSC – 2018-19 2nd)

Which is maximum SPC for pasteurized milk?

(OPSC – 2018-19 2nd)

 Acid treatment of collagen produce:

(Opsc 2018-19 2nd)

As the age of the cow increases, one of the following statements is true with regard to its milk composition

(OPSC – 2021-22 2nd)

With regard to the use of carbon dioxide for Modified Atmosphere Packaging, one of the following statements is not true:

(OPSC – 2021-22 2nd)

The standards provided by BIS for milk and milk products are:

(OPSC 2017-18 1st)

 As per BIS standards, the SPC counts of pasteurised milk (per ml):

(OPSC 2017-18 1^st)

The pathogenic organisms that contaminate milk from milkers and milk handlers:

(OPSC  2017-18 1st)

Which contributes richness of flavour of milk?

(OPSC  2017-18 2^nd)

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

(OPSC – 2017-18 2nd)

The permitted antioxidant in ghee is: is

(OPSC – 2017-18 2nd)

Which is maximum SPC for pasteurized milk

(OPSC – 2017-18 2nd)

The temperature of churning cream is:

(OPSC – 2013-14 2^nd)

 Natural activity in milk is due to:

(OPSC – 2013-14 2nd)

The most variable constituent of milk is:

(OPSC – 2013-14 2^nd)

Ice cream without hardening process is called:

(OPSC – 2013-14 2^nd)

Milk boiling temperature is:

(OPSC – 2013-14 2nd)

In freezing dried meat the moisture level is reduced to____________ %

(OPSC – 2013-14 2nd)

The adulteration of animal fat in ghee is tested through (PPSC – 2022)