1. Homogenisation of milk is done at following temperature:
(1) 30°C
(2) 60°C
(2) 60°C
(3) 90°C
(4) 120°C
(4) 120°C
(5) 75°C
2. Iron in milk is:
(1) Poor
(2) Rich
(2) Rich
(3) Balanced
(4) not balanced
(4) not balanced
(5) Absent
3. Hormone used for letting down of milk :
(1) Progesterone (2) Oestrogen
(3) Oxytocin (4) Thyroxine
(5) Serotonin
4. Milk of which breed has lowest fat (percent)?
(1) Haryana (2) Sahiwal
(3) Holstein (4) Jersey
(5) Friesian
5. Colostrum is:
(1) Cow milk (2) Milk of 1st lactation
(3) First 3-4 days milk (4) Buffalo milk
(5) Thickly boiled milk
6. Which of the following protein is present in milk?
(1) Casein (2) Zein
(3) Collagen (4) Keratin
(5) Myosin
7. By-product of cream manufacture:
(1) Whey (2) Skimmed milk
(3) Buttermilk (4) Lassi
(5) Curd
8. Chief Carbohydrate of milk is :
(1) Lactose (2) Glucose
(3) Maltose (4) Sucrose
(5) Galactose
9. Colostrum coagulates on heating due to presence of:
(1) Carotene (2) Fat
(3) Albumin & globulin (4) Casein
(5) Lactate
10. Pasteurization of milk is done :
(1) To kill milk bacteria (2) To destroy bacterial, toxins
(3) To increase milk nutritive value (4) For taste
(5) For separation of fat
Answers
1. (3)
2. (1)
3. (3)
4. (2)
5. (2)
6. (1)
7. (4)
8. (1)
9. (4)
10. (3)
