Multiple Choice Questions (MCQ) on Dairy Science (Part -2)

Multiple Choice Questions

Which constituent of the milk synthesized denova in alveolar epithelium? a. Lactose b. Casein c. Fat d. Both a and c
Which animal milk is used for butter making? a. Ayrshire b. Jersey c. Holstein d. Brown Swiss
Which of the exotic breed has maximum milk fat? a. Ayrshire b. Jersey c. Holstein d. Brown Swiss
White color of the milk is due to which of the following: a. Ca sensitive alpha1 casein b. Calcium insensitive k casein c. Lactochrome d. Carotene
The development of mammary glands starts during the ………. Gestation periods: a. Late b. Middle c. after d. Early
Water soluble protein of milk is a. Alpha lactalbumin b. Beta- lactoglobulin c. Alpha casein d. Beta- casein
Milk from which no cream can be separated: a. Frozen milk b. Homogenized milk c. Fermented milk d. soft curd milk
Which of the following are the emulsifier of milk: a. Phospholipid b. Milk protein c. Both d. None
Milk and blood are (According to osmotic pressure): a. Hypertonic b. Hypotonic c. Isotonic d. All
Bacterial count in machine milking as compared to hand milking: a. Lower b. Higher c. Equal d. Zero
Melting point of milk fat (degree centigrade): a. 30-36 b. 25-35 c. 36-40 d. 40-45
Which of the following is the volumetric method for determination of fat% into milk: a. Wastfall balance b. Soxhlet method c. Richmond Sliding method d. Gerber method
Curdling of milk by admixture of acid in milk known as a. Sour Curdling b. Sweet curdling c. Acid Curdling d. Milk Curdling
Instrument used for measuring of refractive index: a. Zeiss refractometer b. Soxhlet apparatus c. Lactometer d. Babcock bottle
Flavoring agent of butter is which of the following: a. Diacetyl b. Volatile fatty acids c. Butter protein d. All
Efficiency of pasteurization is measured by which test: a. Resazurin test b. MBR test c. Reductase test d. Phosphatase test
In starter of the butter and the cheese, bacteriophage fed on which of the following: a. Acetate bacteria b. Propionate bacteria c. Lactate bacteria d. Butyrate bacteria
Preheating temperature of milk before pasteurization is (degree C): a. 30-35 b. 35-40 c. 40-45 d. 45-50
Test for accessing sweet/sour curdling of milk: a. Curd test b. Hill curd test c. Tension test d. Hill curd tension test
Lecithin is the component of which of the following: a. Milk protein b. Milk vitamin c. Milk lipid d. Milk pigment
Milk gets oxidized if it stored in container of following metals: a. bronze b. Nickel c. Copper d. Steel
Which of the milking frequency is correct? a. Once a day b. twice a day c. thrice a day d. Any time a day
Which of the following process is milk secretion? a. Continuous process b. Intermittent c. Random process d. Batch
How much blood should be passed for 1 ml of milk production: a. 100-200 ml b. 200-400 ml c. 400-500 ml d. 500-700 ml
Liquefiers are a. Peptonizing bacteria of milk b. Casein digesting bacteria c. Anaerobic bacteria d. Both a and c
Hormone responsible for letdown of milk: a. Oxytocin b. Adrenaline c. Growth hormone d. Prolactin
Cow milk is used for making which of the following: a. Butter b. Paneer c. Cheese d. All above
Specific gravity of milk is reduced one hr. after milking is known as: a. Hamburg phenomenon b. Rackangel phenomenon c. Donnan phenomenon d. None
Which of the following is the preservatives for milk? a. Boric acids b. Formalin c. Sodium carbonates d. All
Red water disease is commonly found in a. Cow b. Goat c. Buffalo d. Pig
For long term storage of sperm, it is kept in a. Liq. Helium b. Liquid air c. Liq. N2 d. Ice
Fat % of milk increase during ……. Lactation: a. Late b. Early c. Middle d. Onset of
The most important factor that determines quality of milk: a. Fat b. SNF c. Both d. Lactose
Colostrum is rich in which of the following: a. Vit A b. Vit C c. Vit E d. Vit K
Maximum limit of SPC/ml for pasteurized milk is a. 10,000 b. 20,000 c. 30,000 d. 40,000
The liter of buffalo milk on average composition yields……. Khoa: a. 150-gram b. 200 grams c. 220 grams d. 300 grams
Which constituents of milk gets mainly changed during its conversion into curd? a. Protein b. Carbohydrate c. Fat d. Vitamin
Ice – cream is the frozen product obtained from: a. Combination of milk product and cream c. Additional of cane sugar, eggs and fruits b. Edible flavor and food color d. All
Synonymously, butter Oil is termed as: a. Milk fat b. Dry butter fat c. anhydrous milk fat d. All
Name the best method for preparation of Ghee? a. Desi method b. Creamy butter method c. Direct Cream method d. Pre- stratification method
Moisture content in butter is a. 12.5% b. 15.75% c. 16.3% d. 19.05%
The common ingredients used in the preparation of solution for sterilization of dairy utensils: a. Ash b. Bleaching powder c. Chalk powder d. Sodium hydroxide
At what temperature, the Gerber Butyrometer should be kept in hot water bath for determination of milk fat? a. 65C b. 50C c. 70 C d. 75 C
Single toned milk should contain minimum of a. 3% fat and 8.5% SNF b. 1.5% fat and 9% SNF c. 4.5% Fat and 8.5% SNF d. 5% fat and 8% SNF
Kumis’s culture consists of mainly: a. Lactobacillus acidophil or bulgaricus c. Streptococcus lactis b. Beta bacterium caucasium d. Streptococcus thermophiles

Points to be known in Dairy Science:

Milk: Clean lacteal secretion with SNF not less than (8.5%) and fat not less than (3.5%) after 72 hrs. of calving
Most variable factor in milk: Fat while least variable factor: Lactose
Freezing point of milk - -0.5C while Boiling point of milk- 100.17 to 101 C

Correct Answer is

1

d. (Both a and c)

- Both lactose and fat are synthesized Denova in alveolar epithelium.

2

b. (Jersey)

- Jersey’s milk is used for butter making while Haryana’s milk is used for Cheese making.

3

b. (Jersey)

Highest fat % among exotic breed of cattle – Jersey
Fat % is higher in exotic breed of cattle than indigenous breed.
Fat % of exotic cattle – 4.6%

Milk Fat % of different Animals:

Cow - 4%
Buffalo – 5.3%
Doe- 4.5%
Ewe- 7.4%

Water % in milk of different Animals

Buffalo – 84.2%
Exotic cow – 79.5%
Indigenous cow- 87%
Skim milk- 90%

4

(Ca sensitive alpha1 casein)

White color of milk is due to Ca- caseinate
Yellow color of milk is due to carotene.
Cow’s milk contains – 26mg carotene/gm of cow’s milk
Whey is greenish yellow in color due to lactochrome
Skim milk is bluish- yellow in color.

5

d. (Early gestation period)

The development of mammary gland starts during early Gestation periods.

6

a. (Alpha – lactalbumin)

Water soluble protein of milk is alpha- lactalbumin
Alpha- lactalbumin is not coagulated by rennet and acids but by heat.
Casein constitutes 80% of total protein, Present as Ca- Caseinate Phosphate.

7

b. (Homogenized milk)

Milk from which no cream can be separated- Homogenized milk
Homogenization is the process of making stable emulsion of milk fat and milk serum by a mechanical treatment (Homogenizer)
Size of fat globules of milk after homogenization – 4 microns
Minimum fat % required for 2 stage homogenization is at least above 6%

8

c. (Both Phospholipid and Milk protein)

Both Phospholipid and milk protein are emulsifier of milk.
Butter is example of water in fat emulsion while cream is example of fat in water emulsion.

9

b. (Isotonic)

Milk and blood are Isotonic (According to osmotic pressure)
Milk contains less water than blood plasma
A constituent that found in milk, not blood is casein.

10

b. (Higher)

Bacterial count in machine milking is higher as compared to hand milking.
Pressure required for machine milking: 25-40 mm of Hg
Pulsation ratio of machine milking: (Vacuum phase time/ pressure phase time)
Pulsation rate of machine milking: 40-120 cycles/min

11

(30-36 degree C)

Melting Point of milk fat is 30 -36 degree C (exact: 33-33.5 degree C)

12

d. Gerber method

Volumetric method for determination of fat% in milk - Gerber method
Gravimetric method for determination of fat% in milk- Soxhlet method
Method of determination of specific gravity of milk – Wastfall balance
Method of determination of total solid in milk - Richmond Sliding method

Richmond formula:

TS = 0.25Lactose + 1.2 Fat + 0.14

13

(Sour Curdling)

Curdling of milk by admixture of acid – Sour Curdling
Curdling of milk by admixture of rennet – sweet curdling (product – Cheese)
Rennet is made from S.I. of suckling calf
Curdling of milk by admixture of citrate – ordinary Curdling (product – Paneer)
Type of fermentation that occurs in milk after adding yeast – Alcoholic
Starter culture % for Dahi making: 2-3%

14

(Zeiss refractometer)

Instrument used for measuring refractive index – Zeiss refractometer
Instrument used to measure fat % in milk by gravimetric method – Soxhlet apparatus
Instrument used for vacuum pasteurization - Vacuum creator
Instrument used for freezing point determination – Horvet cryoscope
Instrument used for measuring specific gravity of milk- Lactometer
Instrument used for measuring cream content of milk – Babcock bottle

15

a. (Diacetyl)

Flavoring agent of butter is Diacetyl.
Milk flavor results mainly from proteins, lipids, and carbohydrates, and small amounts of other components.
Fat % of flavored milk is 1-2 %

Different Flavors of Milk

Growth of bacteria: Fruity, malty and acid
Lipase: Rancid
Processed milk: cooked flavor due to sulfhydryl group
Oxidation: Cardboard flavor
Dried milk: Tallow
Other product: Metallic or paint

16

d. Phosphatase test

Efficiency of pasteurization is measured by Phosphatase test

Test of milk

Strip cup test - Mastitis
Alcohol precipitation test and acidity test – Acidity of milk
Clot on boiling test - Heat stability
Alizarin test - pH and heat stability
Resazurin test, Reductase test, SPC test - Bacteriological count of milk
Sedimentation test - Insoluble sediments of milk
Hansa test - mixing of buffalo and cow milk

17

c. (Lactate bacteria)

In starter of the butter and the cheese, bacteriophage fed on lactate bacteria.

18

b. (35-40 degree C)

Preheating temperature of milk before pasteurization – 35- 40 C
Preheating temperature before cream separation – 40-45 C
Reconstituted milk is heated at temperature – 35-37 C
Temperature and time for LTLT method of pasteurization- 63 degree C (143 F) for 30 min
Temperature and time for HTST method of pasteurization- 72 degree C (161 F) for 15 sec
HTST method of pasteurization is better than LTLT method of pasteurization
Organism of TB is destroyed at - 138-degree F
Temperature of cream line reduction test – 144-degree F for 30 min
Temperature for phosphatase inactivation – 142-degree F for 30 min
Temperature and time for frozen concentrated milk – 4 degree C and 12 hrs.
Bottle method temp and time – 63 degree C and 30 min
Stassinization temp and time – 74 degree C and 7 sec
Uperisation method temp and time - 150 degree C and ¾ second
Flash method temp and time – 72 degree C and 15 second

19

d. (Hill curd tension test)

Test for accessing sweet/sour curdling of milk – Hill curd tension test
Starch adulteration can be detected by: Iodine test
Test for detection of adulteration of Ghee: Tile test/ H2SO4 test/ Mustard oil test
Presence of sesame oil (Vanaspati ghee) in milk can be tested by: Baudoin test
Test for mixing Cow and Buffalo milk: Hansa test
Presence of antibiotics and Sulphur residues can be tested by: Delvotest kit
Presence of neutralizer is identified by Rosalic- acid test
Presence of gelatin: Picric acid test
Presence of cane sugar: Resorcinol test
Presence of glucose: Barfoed test
Presence of skim milk powder: Nitric acid test

20

c. (Milk lipid)

-Lecithin is the component of milk lipid.

21

c. (Copper)

Milk got oxidized if it stored in container of copper metal.

22

b. (Twice a day)

Milking should be performed twice in a day.

23

a. Continuous process

Milk secretion is a continuous process.
LTLT is the batch process and HTST is the continuous process.

24

c. (400-500 ml)

400-500 ml blood should be passed for 1 ml of milk production.

25

d. (Both a and c)

Both Peptonizing bacteria and Casein digesting bacteria are liquefier.

26

(Oxytocin)

Hormone responsible for letdown of milk – Oxytocin and Pitocin
Oxytocin hormone acts on basket cell for letdown of milk
Basic milk secretary unit of udder – Alveoli
Hormone responsible for holding up of milk – Adrenaline
Faster milking decreases holding of milk in udder
Hormone responsible for initiation of milk secretion- Prolactin
Growth hormone responsible for growth of animals, releases from Adenohypophyses
Protein that used for increases in milk production – Iodinated casein

27

c. (Cheese)

Cow’s milk is used for making (Kanchan) Cheese
Sheep’s milk is used for making Roquefort cheese.
Goat’s milk is used for making Cottage cheese.
Buffalo’s milk is used for making Mozzarella cheese
Best substitute of human milk (best for infant): Goat’s milk

28

(Rackangel phenomenon)

Specific gravity of milk is reduced one hr. after milking known as, Rackangel phenomenon.
Hamburger phenomenon: Loss of bicarbonate ions from RBC causes positive charge inside RBC which is balanced by diffusion of chloride (Cl-) ion from plasma into the RBC. ... This phenomenon of chloride shift maintains the electrical neutrality of cell. This phenomenon is also known as Hamburger phenomenon.
Donnan phenomenon: The Donnan is a name for the behavior of charged particles near a semi-permeable membrane that sometimes fail to distribute evenly across the two sides of the membrane. The usual cause is the presence of a different charged substance that is unable to pass through the membrane and thus creates an uneven electrical charge.

29

d. (All)

The preservatives for milk are Boric acid, Formalin, Sodium carbonate etc.

30

c. (Buffalo)

Red water disease is commonly found in Buffalo

31

(Liq. N2)

For long term storage of sperm, it is kept in Liquid Nitrogen.
Temperature of Liquid nitrogen: - 196 degree C

32

a. (Late)

Fat % of milk increases during late lactation.

33

c. (Both)

Both Fat and SNF are the important factor that determines the quality of milk.

34

a. (Vit A)

Colostrum is rich in Vit- A, cellular content, suitable for infants feeding, responsible for immunity development.
As compared to milk, colostrum contains 5 times more Vit-A, 3 times more Vit-B2, 2 times more Vit- D and 6 times more Vit- E.

35

c. (30,000)

Maximum limit of SPC/ml for pasteurized milk – 30,000
Maximum limit of SPC/ml for market milk – 1, 00,000

Grading of milk according to pathogen count

Very good milk - Less than 2 lakhs bacteria
Good - 2- 10 lakhs
Fair - 10-50 lakhs
Poor- More than 50 lakhs bacteria

36

c. (220 grams khoa)

The liter of buffalo milk on average composition yields 220 grams Khoa

37

b. (Carbohydrate)

Carbohydrate is the constituent of milk that mainly changed during its conversion into curd.
Least variable constituent of milk: Lactose
Constituent that affects freezing points of milk: Fat

38

d. All

Ice – cream is the frozen product obtained from:
Combination of milk product and cream
Additional of cane sugar, eggs and fruits
Edible flavor and food color
Soft ice- cream is usually drawn from freezer at around (- 8C to 7C)
The composition of soft ice cream- fat/SNF/ sugar/ Stabilizer and emulsifier
Defect in ice cream arises usually due to low quality ingredients, improper mixing, faulty method of manufacture and storage.

39

d. (All)

Butter oil is termed as Milk fat, dry butter fat, anhydrous milk fat.
Butter oil is richest source of milk fat and Vit. A and D
Butter should be stored at temp of 4 to 5 degree C

40

d. (Pre- stratification method)

Best method of preparation of Ghee – Pre – stratification method

41

c. 16.3%

Fat% in butter: Not less than 80%
Fat% in cream: Not less than 25%
Fat% in Ghee: Not less than 99%
Fat% in Cheese: Not less than 42%
Fat% in Ice- cream: Not less than 10%
Fat% in milk Powder: Not less than 26%

42

b. (Bleaching powder)

The common ingredient used in the preparation of solution for Sterilization of dairy Utensils is Bleaching powder
A good detergent for cleaning milk’s utensils should be alkaline.

43

a. (65 degree C)

The Gerber butyrometer should be kept in hot water bath (65C) for determination of milk fat.
The speed of Gerber centrifuge machine in fat test - 1100 rpm.

44

a. (3% fat and 8.5% SNF)

Single toned milk should contain minimum of 3% fat and 8.5 % SNF
Double toned milk should contain minimum of 1.5% fat and 9% SNF
Standardized milk contains 4.5% fat and 8.5% SNF

45

Lactobacillus acidophil or bulgaricus
Kumis’s culture consists of lactobacillus acidophil or bulgaricus
Streptococcus bacteria is responsible for producing Sweet/sour cream.

Points to be known in Dairy Science:

Milk: Clean lacteal secretion with SNF not less than (8.5%) and fat not less than (3.5%) after 72 hrs. of calving
Most variable factor in milk: Fat while least variable factor: Lactose
Freezing point of milk - -0.5C while Boiling point of milk- 100.17 to 101 C

Note:

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