12. Dairy chemistry

*नोट: यह सेक्शन रिवीजन के लिए है। अपना ज्ञान परखने के लिए ऊपर दिए गए क्विज़ में भाग लें।

1. Min fat percentage required in milk commercially?
   A) 3.25%  |  B) 6.0%  |  C) 0.5%  |  D) 10%
2. Min percentage of Solids-Not-Fat (SNF) required in milk?
   A) 5.5%  |  B) 8.5%  |  C) 12.0%  |  D) 3.0%
3. White color of milk is due to which protein?
   A) Albumin  |  B) Casein  |  C) Globulin  |  D) Carotene
4. Yellow color of Cow milk is due to:
   A) Casein  |  B) Carotene  |  C) Vitamin C  |  D) Lactose
5. Primary Sugar found in milk is:
   A) Glucose  |  B) Lactose  |  C) Sucrose  |  D) Fructose
6. Lactose is composed of which two units?
   A) Glucose + Fructose  |  B) Glucose + Galactose  |  C) Glucose + Glucose  |  D) Fructose + Galactose
7. Specific Gravity of milk is measured by:
   A) Butyrometer  |  B) Lactometer  |  C) Thermometer  |  D) pH meter
8. Average Specific Gravity of Cow milk is:
   A) 1.028 - 1.030  |  B) 1.030 - 1.032  |  C) 0.930  |  D) 1.040
9. Which method is used for Fat testing in milk?
   A) Hansa test  |  B) Gerber Method  |  C) Strip cup test  |  D) River test
10. Secretion obtained immediately after calving is:
    A) Fresh milk  |  B) Colostrum  |  C) Cream  |  D) Curd
11. In what form is fat found in milk?
    A) Solution  |  B) Emulsion  |  C) Colloid  |  D) Solid
12. Device to separate cream from milk is:
    A) Butter churn  |  B) Cream Separator  |  C) Lactometer  |  D) Strainer
13. Min fat content in Ghee should be:
    A) 80%  |  B) 90%  |  C) Above 99.5%  |  D) 50%
14. Bacteria responsible for converting milk to curd:
    A) Rhizobium  |  B) Lactobacillus  |  C) Azotobacter  |  D) Clostridium
15. Average acidity of Curd (%) is:
    A) 0.10%  |  B) 0.45%  |  C) 0.70 to 0.90 percent  |  D) 2.0%
16. Boiling Point of milk is:
    A) 100°C  |  B) 100.17°C  |  C) 110°C  |  D) 90°C
17. Min fat percentage in Cream:
    A) 10%  |  B) 18%  |  C) 25%  |  D) 40%
18. Best milk for making Khoa (Mawa) is from:
    A) Cow  |  B) Buffalo  |  C) Sheep  |  D) Camel
19. Max moisture percentage allowed in Cottage Cheese (Paneer):
    A) 20%  |  B) 40%  |  C) 70%  |  D) 90%
20. Hormone responsible for milk let-down:
    A) Adrenaline  |  B) Oxytocin  |  C) Insulin  |  D) Thyroxine
21. Specific gravity of Fat in milk is:
    A) 1.032  |  B) 0.93 (0.90 - 0.93)  |  C) 1.00  |  D) 0.50
22. Temp and time for LTLT Pasteurization:
    A) 72°C - 15 sec  |  B) 63°C - 30 min  |  C) 100°C - 10 min  |  D) 37°C - 1 hour
23. Required specific gravity of acid (H2SO4) in Gerber fat test:
    A) 1.028  |  B) 1.82 - 1.83  |  C) 0.81  |  D) 2.0
24. Natural Acidity of fresh milk is:
    A) 0.05%  |  B) 0.12 - 0.16 percent  |  C) 0.30%  |  D) 0.70%
25. Average Freezing Point of milk is:
    A) 0°C  |  B) -0.55°C  |  C) -1.2°C  |  D) 4°C
26. On what principle does the cream separator work?
    A) Gravity  |  B) Centrifugal Force  |  C) Magnetic force  |  D) Leaching
27. Which milk component shows the highest Variation?
    A) Protein  |  B) Lactose  |  C) Fat  |  D) Minerals
28. Developed Acidity in milk is due to:
    A) Protein  |  B) Lactic acid formation  |  C) CO2  |  D) Casein
29. Why use Amyl Alcohol in the Gerber method?
    A) To curdle milk  |  B) To form a clear fat layer  |  C) Change color  |  D) Preservation
30. What is found in higher amounts in Colostrum vs fresh milk?
    A) Vitamin A  |  B) Protein (Albumin & Globulin)  |  C) Minerals  |  D) All of the above
31. What causes the specific Aroma in Ghee?
    A) Lactic acid  |  B) Diacetyl  |  C) Vitamin A  |  D) Casein
32. Complex phosphates used for cleaning milk utensils are:
    A) Detergents  |  B) Wetting Agents  |  C) Acid  |  D) Lime
33. Viscosity of milk depends on:
    A) Only water  |  B) Amount of fat and protein  |  C) Vessel shape  |  D) Air
34. Electrical Conductivity of milk is primarily due to:
    A) Fat  |  B) Chloride ions  |  C) Vitamins  |  D) Sugars
35. Best storage temp for Ghee:
    A) 0°C  |  B) Below 21°C  |  C) 40°C  |  D) 100°C
36. Main goal of Straining milk:
    A) Kill bacteria  |  B) Remove dirt and foreign matter  |  C) Increase fat  |  D) Clean color
37. Ideal temp for Chilling milk:
    A) 0°C  |  B) 4°C - 5°C  |  C) 15°C  |  D) 37°C
38. In which part of separator do cream and skim milk part?
    A) Bowl  |  B) Spout  |  C) Float  |  D) Handle
39. Amount of Starter (Jaman) for setting curd:
    A) 0.1%  |  B) 1 - 3 percent  |  C) 10%  |  D) 50%
40. Fat globules are largest in which animal's milk?
    A) Cow  |  B) Buffalo  |  C) Sheep  |  D) Camel
41. Test to confirm milk pasteurization:
    A) ELISA  |  B) Phosphatase test  |  C) MBRT  |  D) Fat test
42. Surface Tension of milk compared to water is:
    A) Higher  |  B) Lower (approx 40-60 dynes/cm)  |  C) Equal  |  D) Zero
43. Typical salt percentage in butter:
    A) 0.5%  |  B) 2.0 - 3.0 percent  |  C) 10%  |  D) Zero
44. Enzymes in milk are primarily:
    A) Carbohydrates  |  B) Biological protein catalysts  |  C) Vitamins  |  D) Fat
45. Average Khoa yield from Buffalo milk:
    A) 15%  |  B) 22 - 25 percent  |  C) 50%  |  D) 10%
46. Acid used to curdle milk for Chhena:
    A) Sulphuric acid  |  B) Citric acid (or Lactic)  |  C) Butyric acid  |  D) Nitric acid
47. What is the Hansa test for Adulteration used for?
    A) For starch  |  B) Detecting buffalo milk mixed in cow milk  |  C) For urea  |  D) For water
48. Refractive Index of milk at 20°C is:
    A) 1.0  |  B) 1.344 - 1.348  |  C) 1.032  |  D) 0.93
49. Fatty acid responsible for Granulation in Ghee:
    A) Oleic acid  |  B) Palmitic and Stearic acid  |  C) Butyric acid  |  D) None
50. Full form of C.O.B. test:
    A) Cream on Bowl  |  B) Clot on Boiling  |  C) Color of Body  |  D) None
51. Main function of Detergents in utensil cleaning:
    A) Dissolve fat and remove dirt  |  B) Shine vessels  |  C) Kill germs  |  D) All of the above
52. What does an increased pH (alkaline) in milk signal?
    A) Fresh milk  |  B) Mastitis infection  |  C) High fat  |  D) None
53. Specific gravity of Skim milk vs Whole milk is:
    A) Lower  |  B) Higher (1.035 - 1.037)  |  C) Same  |  D) Zero
54. Example of a Phospholipid found in milk:
    A) Casein  |  B) Lecithin  |  C) Carotene  |  D) Lactose
55. Temp for cream heating in the 'Direct Cream Method' for Ghee:
    A) 60°C  |  B) 80°C  |  C) 110°C - 115°C  |  D) 200°C
56. Temp for HTST Pasteurization:
    A) 63°C  |  B) 72°C (for 15 sec)  |  C) 100°C  |  D) 121°C
57. Color of natural pigment 'Riboflavin' in milk:
    A) White  |  B) Yellow-Green  |  C) Red  |  D) Blue
58. Stabilizer used in Ice Cream:
    A) Sugar  |  B) Gelatin or Sodium Alginate  |  C) Salt  |  D) Casein
59. What is used in the 'Dry Method' of utensil cleaning?
    A) Soap  |  B) Ash or Sand  |  C) Acid  |  D) Hot water
60. Liquid remaining after 'Churning' butter is:
    A) Cream  |  B) Buttermilk  |  C) Malaai  |  D) Skim milk