Milk and Milk products State VO PYQs Results QUIZ START #1. What are the main milk constituents that maintain its osmotic pressure? Lactose and Chloride Lactose and Fat Casein and Calcium Whey proteins and Sodium Previous Next #2. Which specific component contributes to the rich, creamy flavor of milk? Lactose Casein Phospholipids (specifically lecithin) Triacylglycerols Previous Next #3. What is the pH range of normal fresh cow milk? 5.4 to 5.6 6.4 to 6.6 6.7 to 6.8 7.2 to 7.4 Previous Next #4. What is the pH range of normal fresh buffalo milk? 5.4 to 5.6 6.4 to 6.6 6.7 to 6.8 7.2 to 7.4 Previous Next #5. What is the specific gravity of normal milk? 1.018 to 1.022 1.028 to 1.032 1.035 to 1.037 1.040 to 1.045 Previous Next #6. What is the average specific gravity of skimmed milk? 1.018 to 1.022 1.028 to 1.032 1.035 to 1.037 1.040 to 1.045 Previous Next #7. Which is the first enzyme discovered in milk that has technological significance? Peroxidase Amylase Lipase Catalase Previous Next #8. Which Indian breed of buffalo is characterized by the highest milk fat content? Murrah Bhadawari Surti Mehsana Previous Next #9. Lactose is a disaccharide comprised of which two monosaccharides? Glucose and Fructose Glucose and Glucose Glucose and Galactose Galactose and Fructose Previous Next #10. Which whey protein comprises approximately 50% of the total whey proteins? Alpha-lactalbumin Beta-lactoglobulin Bovine Serum Albumin Immunoglobulins Previous Next #11. On which milk protein fraction does the enzyme rennin (chymosin) exert its action? Alpha-s1-casein Alpha-s2-casein Beta-casein Kappa-casein Previous Next #12. Which protein fraction is dominant in cow’s milk? Casein Albumin Globulin Gelatin Previous Next #13. Which parasitic zoonosis can be transmitted to humans through raw milk? Trichinellosis Ascariasis Anaplasmosis Toxoplasmosis (Toxoplasma gondii) Previous Next #14. Which bacterial organism is responsible for the ‘blue milk’ defect? Serratia marcescens Pseudomonas syncyanea Pseudomonas aeruginosa Alcaligenes viscolactis Previous Next #15. The development of ropiness (slimy milk) in milk is associated with which organism? Alcaligenes viscolactis (Alcaligenes tolerans) Bacillus subtilis Streptococcus lactis Escherichia coli Previous Next #16. Bifidus factor (which promotes beneficial gut flora) is highly present in the milk of which species? Cow Buffalo Goat Humans (Human breast milk) Previous Next #17. What is the biochemical function of the Lactoperoxidase (LP) system in milk? It acts as a natural germicidal/antibacterial system in raw milk It synthesizes lactose It hydrolyzes milk fat It denatures whey proteins Previous Next #18. In a positive phosphatase test, what chemical is liberated to yield a yellow color? Phenol Para-nitrophenol Phosphate Lactic acid Previous Next #19. Lactose content in cow milk is about what percentage? 1% to 2% 4% to 5% 8% to 9% 12% to 14% Previous Next #20. What is the major physical effect of the ‘Van’t Hoff effect’ in dairy chemistry? A 2 to 3-fold increase in chemical reaction rates with a 10 degree C rise in temperature A decrease in specific gravity of milk Complete denaturation of Casein Freezing point depression of milk Previous Next #21. What is the most striking compositional difference between normal milk and colostrum? Fat content Lactose content Globulin content (high immunoglobulins) Mineral content Previous Next #22. How many times more Vitamin A is found in colostrum compared to normal milk? 2 times more 5 times more 10 times more 20 times more Previous Next #23. Within what time frame should colostrum feeding be started post-birth and why? Within the first few hours of birth to maximize systemic absorption of intact antibodies After 24 hours of birth Only after the calf starts walking Within 3 days of birth Previous Next #24. In dairy cows, within what duration should milking operations be completed? Within 2 to 3 minutes Within 5 to 7 minutes Within 12 to 15 minutes Within 20 to 25 minutes Previous Next #25. Which hormone is directly responsible for the let-down (ejection) of milk? Prolactin Progesterone Estrogen Oxytocin Previous Next #26. What is the most hygienic and efficient method of manual milking in buffaloes? Stripping Knuckling Dry full hand milking Fisting Previous Next #27. Why is ‘knuckling’ considered an undesirable manual milking method? It causes physical trauma, friction, and predisposes the animal to teat stenosis and mastitis It is too slow It yields lower milk fat It causes let-down failure Previous Next #28. What is the average pressure exerted during manual hand milking? 5 to 10 mm of Hg 15 to 20 mm of Hg 25 to 40 mm of Hg 50 to 60 mm of Hg Previous Next #29. What does the illegal practice of ‘Phooka’ or ‘Doomdev’ involve? Feeding hormonal stimulants The introduction of air or foreign substances into the female organ to stimulate milk let-down Milking with extreme force Applying cold water on the udder Previous Next #30. How many milliliters of blood must pass through the mammary gland to produce 1 ml of milk? 100 to 200 ml 400 to 500 ml 1000 ml 2000 to 3000 ml Previous Next #31. Define ‘Galactopoiesis’. Initiation of lactation The maintenance and enhancement of an established lactation Anatomical development of mammary gland Milk let-down reflex Previous Next #32. Define ‘Galactokinesis’. The discharge/ejection of milk from the alveoli into the ducts and cisterns Synthesis of milk in alveoli Involutive regression of mammary gland Continuous production of milk Previous Next #33. What is the normal gestation period of a cow and a buffalo respectively? Cow: 150 days; Buffalo: 150 days Cow: 282 days; Buffalo: 310 days Cow: 310 days; Buffalo: 282 days Cow: 337 days; Buffalo: 365 days Previous Next #34. What are the temperature and holding time parameters for LTLT (Holder) pasteurization? 62.8 degree C for 30 minutes 72 degree C for 15 seconds 63 degree C for 15 seconds 100 degree C for 30 minutes Previous Next #35. What are the temperature and holding time parameters for HTST pasteurization? 62.8 degree C for 30 minutes 72 degree C for 15 seconds 74 degree C for 7 seconds 135 degree C for 2 seconds Previous Next #36. What does the acronym ‘UHT’ stand for in milk processing? Ultra Heat Treatment Ultra High Temperature Under Heat Treatment Universal High Temperature Previous Next #37. Which enzyme’s complete inactivation is used to verify pasteurization efficiency? Peroxidase Amylase Lipase Alkaline Phosphatase Previous Next #38. What are the thermal parameters for the ‘Thermization’ of milk? 65 degree C for 15 seconds 72 degree C for 15 seconds 63 degree C for 30 minutes 74 degree C for 7 seconds Previous Next #39. Which spore-forming thermophile is a common cause of bitty-cream and sweet curdling in pasteurized milk? Bacillus cereus (or Bacillus stearothermophilus) Clostridium perfringens Streptococcus thermophilus Lactobacillus bulgaricus Previous Next #40. What is the standard Whey Protein Nitrogen (WPN) Index value for ‘low heat’ milk powder? < 1.5 mg N per gram of powder 1.5 to 5.9 mg N per gram of powder >= 6.0 mg N per gram of powder 0 mg N per gram of powder Previous Next #41. By which primary heat transfer mechanism does spray drying operate? Conduction Convection Radiation Advection Previous Next #42. Which drying method yields milk powder with the lowest reconstitutability? Spray drying Freeze drying Drum drying Fluidized bed drying Previous Next #43. Why was the LTLT pasteurization standard raised historically from 61.7 degree C to 62.8 degree C? To kill Mycobacterium tuberculosis To ensure the complete destruction of Coxiella burnetii To inactivate alkaline phosphatase To improve cream line formation Previous Next #44. What are the temperature and holding time parameters for ‘Stassanization’? 63 degree C for 30 minutes 72 degree C for 15 seconds 74 degree C for 7 seconds 85 degree C for 5 seconds Previous Next #45. Where should a milk clarifier be ideally positioned in a dairy processing line? Between the pasteurizer and the packaging unit As a cold clarifier situated between the raw storage tank and the pasteurizer Before the raw milk reception dock In the storage silo directly Previous Next #46. Which reagent is used to detect starch adulteration in milk? Rosalic Acid Alcohol-Alizarin Iodine solution Concentrated HCl Previous Next #47. What is the legal standard (PFA) for fat and SNF in Double Toned milk? 1.5% Milk Fat and 9.0% Solids-Not-Fat (SNF) 3.0% Milk Fat and 8.5% Solids-Not-Fat (SNF) 4.5% Milk Fat and 8.5% Solids-Not-Fat (SNF) 1.5% Milk Fat and 8.5% Solids-Not-Fat (SNF) Previous Next #48. What is the general PFA standard for fat and SNF in Toned milk? 1.5% Milk Fat and 9.0% Solids-Not-Fat (SNF) 3.0% Milk Fat and 8.5% Solids-Not-Fat (SNF) 4.5% Milk Fat and 8.5% Solids-Not-Fat (SNF) 3.0% Milk Fat and 9.0% Solids-Not-Fat (SNF) Previous Next #49. What is the legal PFA standard for fat and SNF in Standardized milk? 1.5% Milk Fat and 9.0% Solids-Not-Fat (SNF) 3.0% Milk Fat and 8.5% Solids-Not-Fat (SNF) 4.5% Milk Fat and 8.5% Solids-Not-Fat (SNF) 6.0% Milk Fat and 9.0% Solids-Not-Fat (SNF) Previous Next #50. What is the state PFA standard for buffalo milk in Madhya Pradesh? 5.0% Milk Fat and 9.0% Solids-Not-Fat (SNF) 6.0% Milk Fat and 9.0% Solids-Not-Fat (SNF) 4.5% Milk Fat and 8.5% Solids-Not-Fat (SNF) 6.0% Milk Fat and 8.5% Solids-Not-Fat (SNF) Previous Next #51. What is the maximum permissible limit of urea in milk as per FSSAI regulations? 10 mg/100 ml 30 mg/100 ml 50 mg/100 ml 70 mg/100 ml Previous Next #52. Which chemical test is used to detect the adulteration of Ghee with Vanaspati (hydrogenated vegetable oil)? Gerber test Baudouin test Halphen's test Reichert-Meissl test Previous Next #53. Which apparatus is standard for determining the freezing point of milk to detect added water? Lactometer Horvet apparatus (utilizes cryoscopy) Gerber butyrometer Horvet centrifuge Previous Next #54. What is the maximum permissible Standard Plate Count (SPC) for Grade A Pasteurized milk? 10,000 cfu/ml 30,000 cfu/ml 50,000 cfu/ml 100,000 cfu/ml Previous Next #55. Which test is legally recommended to verify the heat efficiency of sterilized milk? Alkaline Phosphatase test Aschaffenburg Turbidity test Methylene Blue Reduction test Clot on Boiling test Previous Next #56. Match tests with milk quality parameters: Gerber (Fat), Rosalic Acid (Neutralizers), Alcohol-Alizarin (Acidity), Sediment (Cleanliness). Gerber -> Neutralizers; Rosalic Acid -> Fat; Alcohol-Alizarin -> Acidity; Sediment -> Cleanliness Gerber -> Fat; Rosalic Acid -> Neutralizers; Alcohol-Alizarin -> Acidity; Sediment -> Cleanliness Gerber -> Fat; Rosalic Acid -> Acidity; Alcohol-Alizarin -> Neutralizers; Sediment -> Cleanliness Gerber -> Cleanliness; Rosalic Acid -> Neutralizers; Alcohol-Alizarin -> Acidity; Sediment -> Fat Previous Next #57. Which chemical is routinely used as a preservative for dairy milk liquid analysis samples? Mercuric Chloride (HgCl2) or Potassium Dichromate Formaldehyde Chloroform Sodium chloride Previous Next #58. Under which Sections of the Indian Penal Code (IPC) can a person selling adulterated milk be prosecuted? Sections 272 and 273 Sections 377 and 429 Sections 428 and 429 Sections 279 and 280 Previous Next #59. What is the legal designation for a product that is not labeled in the prescribed manner? Adulterated Spurious Substandard Misbranded Previous Next #60. What is the principle behind the Methylene Blue Reduction Test (MBRT)? The rate of deoxygenation by viable bacteria; shorter reduction time indicates high microbial load The rate of lactic acid production The percentage of milk fat hydrolysis The level of alkaline phosphatase enzyme in milk Previous Next #61. What is the biochemical cause of the ‘gummy’ body and texture defect in butter? A high proportion of low-melting-point unsaturated fats A high proportion of high-melting-point saturated fats (e.g., from extensive cottonseed feeding) Excessive moisture retention Inadequate working of butter Previous Next #62. How can the defect of ‘feathering’ of cream in hot coffee be prevented? By adding sodium chloride By applying proper homogenization pressure to the cream By storing cream at room temperature By using unpasteurized cream Previous Next #63. What is ‘pre-stratification’ in industrial ghee making? Heating butter to 80 degree C to separate butterfat, buttermilk, and curd, allowing removal of buttermilk before final boiling Aging ghee under cold storage Filtering the final ghee through charcoal Clarifying cream directly at 120 degree C Previous Next #64. What is the maximum legal overrun percentage permitted in commercial butter making? 10% overrun 15% overrun 20% overrun 25% overrun Previous Next #65. What is the normal Butyro-Refractometer (BR) reading range for pure ghee at 40 degree C? 30 to 35 40 to 45 50 to 55 60 to 65 Previous Next #66. What physical factors govern the desired ‘granularity’ in pure ghee? Presence of high-melting-point palmitic/stearic acids and slow cooling of clarified fat Presence of low-melting-point oleic acid Rapid chilling of the clarified fat Addition of sodium chloride during boiling Previous Next #67. Why does ghee produced in the Saurashtra and Kutch regions of Gujarat exhibit a lower RM value? Due to the local practice of extensive cottonseed feeding to dairy animals Due to soil mineral deficiency Due to high humidity conditions Due to specific genetics of Gir cattle Previous Next #68. What is the minimum milk fat percentage required in commercial butter? 75% 80% 85% 90% Previous Next #69. According to PFA standards, table cream must contain not less than what fat percentage? 18% 25% 35% 40% Previous Next #70. Which natural colorant is legally permitted to be added to commercial butter? Turmeric Annatto (extracted from Bixa orellana seeds) Carotene Saffron Previous Next #71. What does the physical operation of ‘kneading’ butter refer to? The working step to unify moisture distribution, incorporate salt, and expel excess buttermilk The churning of cream into butter granules The heating of butter to produce ghee The pasteurization of table cream Previous Next #72. What physical defects arise from the overworking of butter? Sandy or grittiness Leaky, greasy, or gummy butter Acidic or rancid flavor Mottled appearance only Previous Next #73. What is the moisture percentage in semi-hard cheese? 25% to 30% 31% to 35% 36% to 40% 41% to 45% Previous Next #74. What is the moisture percentage in hard cheese? 25% to 30% 35% to 40% 45% to 50% 50% to 55% Previous Next #75. What is the optimum Casein-to-Fat ratio adjusted during standardization of milk for cheese? 0.50 to 0.55 0.58 to 0.62 0.68 to 0.70 0.75 to 0.80 Previous Next #76. What bacterial spore-former is responsible for the ‘late blowing’ defect in cheese? Clostridium butyricum Bacillus cereus Lactobacillus bulgaricus Streptococcus thermophilus Previous Next #77. Which group of organisms is responsible for the ‘early blowing’ defect in cheese? Molds Yeasts Coliforms (such as E. coli and Klebsiella) Lactic acid bacteria Previous Next #78. Why do antibiotic residues in milk cause severe processing difficulties in cheese making? They alter specific gravity of milk They inhibit the growth of the starter culture bacteria, preventing curdling and ripening They neutralize milk acidity They destroy the milk fat globules Previous Next #79. At what percentage range is salting typically done during cheddar cheese manufacture? 0.1% to 0.5% 1% to 2% 3% to 4% 5% to 6% Previous Next #80. What is the correct order of decreasing protein percentage in common milk by-products? Skim milk > Ghee residue > Butter milk > Lassi Ghee residue > Skim milk > Butter milk > Lassi Butter milk > Ghee residue > Skim milk > Lassi Lassi > Skim milk > Butter milk > Ghee residue Previous Next #81. Which indigenous coagulated milk product is prepared from skim milk on the principle of acid-coagulation? Cottage cheese Paneer Chhana Khoa Previous Next #82. What is the chemical coagulant used to prepare chhana for Rossgolla manufacture? Rennet Citric acid (added to hot milk at 70 degree C) Lactic acid Hydrochloric acid Previous Next #83. Which popular Indian sweet is prepared by combining both Khoa and Chhana? Sandesh Peda Pantooa (or Ledikeni) Rasmalai Previous Next #84. Why is buffalo milk highly preferred over cow milk for Khoa manufacture? It yields a higher output, has a smooth, cohesive texture, and a sweet, rich taste It has lower fat It coagulates faster It has a lower boiling point Previous Next #85. What causes the undesirable ‘sandiness’ defect in ice cream? Inadequate gelatin stabilizer Lactose crystallization (due to excessive solids-not-fat or temperature fluctuations) High fat content Use of hard water Previous Next #86. What is the minimum legal fat percentage in plain commercial ice cream? 6% 8% 10% 12% Previous Next #87. According to BIS, what is the minimum percent of total solids required in ice cream? 26% 30% 36% 40% Previous Next #88. Which classic hydrocolloid is used as a stabilizer in ice cream to prevent ice crystal growth? Pectin Gelatin (or sodium alginate) Starch Agar agar Previous Next #89. What is the major chemical component of ‘milk-stone’ deposit on dairy equipment? Fat deposits Lactose scale Ash / Mineral matter (principally calcium phosphate and milk proteins) Sodium hydroxide residues Previous Next #90. What is the standard automated closed-loop system of cleaning dairy pipelines called? CIP (Cleaning-In-Place) SIP (Sterilization-In-Place) COP (Cleaning-Out-of-Place) Closed sanitize system Previous Next #91. Which bacterium causes the development of ‘malty’ flavor in raw milk? Lactobacillus bulgaricus Lactococcus lactis subsp. lactis biovar. maltigenes Pseudomonas fluorescens Bacillus cereus Previous Next #92. Which pathogen is responsible for causing Scarlet Fever via contaminated milk? Streptococcus pyogenes Brucella abortus Mycobacterium bovis Salmonella enteritidis Previous Next #93. Why are bacterial endospores highly problematic in dairy sanitization? They alter milk taste They possess extreme resistance to pasteurization and standard chemical sanitizers They cause rapid milk curdling in raw storage They cannot be detected in lab cultures Previous Next #94. What is the active chlorine concentration recommended for sanitizing dairy equipment? 10 to 50 ppm 50 to 100 ppm 150 to 200 ppm 500 to 1000 ppm Previous Next #95. Name three major environmental mastitis pathogens. Streptococcus agalactiae, Staphylococcus aureus, Mycoplasma bovis Escherichia coli, Klebsiella pneumoniae, and Streptococcus uberis Pasteurella multocida, Bacillus anthracis, Brucella abortus Listeria monocytogenes, Salmonella dublin, Mycobacterium bovis Previous Next #96. How does Dry Cow Therapy control mastitis in dairy herds? It increases milk yield in subsequent lactation It cures existing sub-clinical infections during the dry period and prevents new infections It thickens the teat canal physically It lowers the pH of the udder tissues Previous Next #97. What is ‘Blitz Therapy’ in mastitis management? Rapid cooling of milk post-milking The simultaneous treatment of all lactating cows in a herd showing Streptococcus agalactiae infections Vaccinating pregnant heifers Applying high-pressure chlorine sprays to teats Previous Next #98. What is the recommended average requirement of water per liter of milk handled in a modern dairy plant? 0.5 liters 1 to 2 liters 3 to 5 liters 10 liters Previous Next #99. In which year was the revolutionary ‘Operation Flood’ program launched in India? 1950 1965 1970 1985 Previous Next #100. Which agency was responsible for formulating and implementing Operation Flood? Indian Council of Agricultural Research (ICAR) National Dairy Development Board (NDDB) Amul Ministry of Agriculture Previous Next #101. Where is the headquarters of the National Dairy Development Board (NDDB) located? Karnal New Delhi Anand, Gujarat Mumbai Previous Next #102. What does the abbreviation ‘GCMMF’ stand for? Gujarat Cooperative Milk Marketing Federation General Council for Milk Marketing and Finance Gujarat Council for Milk Management and Farms Global Cooperative Milk and Meat Federation Previous Next #103. Where is the premier National Dairy Research Institute (NDRI) situated in India? Izatnagar Anand Karnal, Haryana Pantnagar Previous Next #104. What was the per capita milk availability in India during the year 2017-18? 178 grams/day 290 grams/day 374 grams/day 450 grams/day Previous Next #105. Under the revised National Livestock Mission (NLM), which micro-entrepreneurship sectors are prioritized? Dairy and fisheries only Crop farming and machinery Small ruminants (sheep/goats), poultry, pig, camel, horse, donkey, and fodder sectors Large-scale commercial cattle breeding only Previous Next #106. What was the percentage share of Madhya Pradesh in India’s total milk production during 2024-25? 5.12% 7.78% 9.12% 15.66% Previous Next #107. Is milk yield in dairy cows considered a qualitative or quantitative trait? It is a simple qualitative trait It is a highly quantitative trait (governed by multiple genes and strongly influenced by environment) It is a sex-linked qualitative trait It is not a heritable trait Previous Finish
