Importance, Composition and Utilization of Sheep and Goat Milk MCQ

By Skumar -

 

Importance, Composition and Utilization of Sheep and Goat Milk MCQ

Introduction

Sheep and goats are important dairy animals, particularly in arid, semi-arid and hilly regions where large dairy animals cannot be reared efficiently. According to ICAR-recommended animal husbandry textbooks, sheep and goat milk possesses high nutritive value, better digestibility and special therapeutic properties. Although the quantity of milk produced is lower than that of cattle and buffalo, the quality of sheep and goat milk is superior in terms of fat, protein and total solids. Their milk plays a significant role in human nutrition, value-added dairy product preparation and improvement of rural livelihoods. Hence, understanding the importance, composition and utilization of sheep and goat milk is essential for students, farmers and livestock professionals.

1. Sheep and goat are called “poor man’s cow” because

A. They produce more milk
B. They require high input
C. They need low investment and maintenance
D. Their milk is cheaper

✅ Answer: C
Explanation: Low feed cost and adaptability make them economical.

2. Which milk has the highest fat content?

A. Cow milk
B. Goat milk
C. Sheep milk
D. Buffalo milk

✅ Answer: C
Explanation: Sheep milk contains 6–8% fat.

3. Average fat percentage in goat milk is

A. 2–3%
B. 3.5–4.5%
C. 5–6%
D. 7–8%

✅ Answer: B

4. Sheep milk protein content is approximately

A. 3–4%
B. 5–6%
C. 7–8%
D. 9–10%

✅ Answer: B

5. Goat milk is considered similar to human milk because of

A. High fat
B. High lactose
C. Better digestibility and softer curd
D. High water content

✅ Answer: C

6. Smaller fat globules are characteristic of

A. Cow milk
B. Buffalo milk
C. Goat milk
D. Camel milk

✅ Answer: C

7. Which milk has highest total solids?

A. Cow milk
B. Goat milk
C. Sheep milk
D. Human milk

✅ Answer: C

8. Lactose content of sheep milk is about

A. 2–3%
B. 3–4%
C. 4.5–5.0%
D. 6–7%

✅ Answer: C

9. Mineral (ash) content is highest in

A. Cow milk
B. Goat milk
C. Sheep milk
D. Human milk

✅ Answer: C

10. Goat milk is suitable for people allergic to cow milk due to

A. High fat
B. Lower α-s1 casein
C. High lactose
D. High water content

✅ Answer: B

11. Which mineral is abundant in sheep and goat milk?

A. Iron
B. Calcium
C. Sodium
D. Potassium

✅ Answer: B

12. Better buffering capacity of goat milk helps in

A. Flavor
B. Digestive comfort
C. Preservation
D. Color

✅ Answer: B

13. Sheep milk is best suited for production of

A. Ice cream
B. Cheese
C. Condensed milk
D. Skim milk

✅ Answer: B

14. Famous cheese prepared from sheep milk is

A. Chevre
B. Mozzarella
C. Roquefort
D. Paneer

✅ Answer: C

15. Goat cheese is commonly known as

A. Pecorino
B. Chevre
C. Roquefort
D. Feta

✅ Answer: B

16. Goat milk is especially recommended for

A. Athletes
B. Infants and elderly
C. Only adults
D. Pregnant animals

✅ Answer: B

17. Water content in goat milk is about

A. 70–75%
B. 75–80%
C. 86–88%
D. 90–92%

✅ Answer: C

18. Which milk forms a softer curd in stomach?

A. Cow milk
B. Buffalo milk
C. Goat milk
D. Sheep milk

✅ Answer: C

19. Sheep milk fat globules are

A. Very large
B. Smaller than cow milk
C. Equal to buffalo milk
D. Absent

✅ Answer: B

20. Total solids in sheep milk are around

A. 10–12%
B. 12–14%
C. 18–20%
D. 22–25%

✅ Answer: C

21. Goat milk protein content is approximately

A. 2–2.5%
B. 3.0–3.5%
C. 4.5–5.0%
D. 6–7%

✅ Answer: B

22. Which milk has lowest allergy risk?

A. Cow milk
B. Buffalo milk
C. Goat milk
D. Sheep milk

✅ Answer: C

23. Sheep and goat milk production is important mainly in

A. Urban areas
B. Arid and semi-arid regions
C. Coastal regions
D. Industrial zones

✅ Answer: B

24. Which vitamin is well supplied in sheep and goat milk?

A. Vitamin C
B. Vitamin A
C. Vitamin D only
D. Vitamin K

✅ Answer: B

25. Direct consumption of goat milk is beneficial because it is

A. Cheaper
B. Easily digestible
C. More watery
D. Preservative-free

✅ Answer: B

26. Sheep milk yield per animal is

A. Very high
B. High
C. Low but rich in quality
D. Equal to cow

✅ Answer: C

27. Which product is NOT commonly prepared from goat milk?

A. Paneer
B. Cheese
C. Yogurt
D. Condensed milk (large scale)

✅ Answer: D

28. Cosmetic industry uses goat milk mainly for

A. Flavor
B. Skin nourishment
C. Color
D. Preservation

✅ Answer: B

29. Main constraint in sheep and goat milk utilization in India is

A. Poor quality
B. Low production and marketing
C. High fat
D. Bad taste

✅ Answer: B

30. Which milk is richest in energy?

A. Cow milk
B. Goat milk
C. Sheep milk
D. Human milk

✅ Answer: C

31. Sheep milk is particularly suitable for butter because of

A. High water
B. High fat content
C. High lactose
D. High ash

✅ Answer: B

32. Goat milk lactose percentage is

A. 2–3%
B. 4.0–4.5%
C. 5.5–6.0%
D. 7–8%

✅ Answer: B

33. ICAR recommends sheep and goat milk mainly for

A. Urban dairy
B. Export only
C. Small and marginal farmers
D. Industries only

✅ Answer: C

34. Sheep milk has higher protein than

A. Buffalo milk
B. Cow milk
C. Human milk
D. Camel milk

✅ Answer: B

35. Which milk has best buffering capacity?

A. Cow milk
B. Goat milk
C. Buffalo milk
D. Sheep milk

✅ Answer: B

36. Main carbohydrate in sheep and goat milk is

A. Glucose
B. Fructose
C. Lactose
D. Sucrose

✅ Answer: C

37. Goat milk is beneficial in anemia due to

A. Iron content
B. Better mineral absorption
C. High lactose
D. High sugar

✅ Answer: B

38. Sheep milk is mostly utilized for

A. Liquid milk
B. Value-added products
C. Powder only
D. Infant formula

✅ Answer: B

39. Which milk is most suitable for cheese yield per liter?

A. Cow milk
B. Goat milk
C. Sheep milk
D. Human milk

✅ Answer: C

40. Goat milk fat globules are

A. Large and hard
B. Small and evenly distributed
C. Absent
D. Crystalline

✅ Answer: B

41. Ash content in goat milk is around

A. 0.2–0.3%
B. 0.4–0.5%
C. 0.7–0.8%
D. 1.0–1.2%

✅ Answer: C

42. Sheep milk water content is approximately

A. 70–75%
B. 80–82%
C. 85–88%
D. 90–92%

✅ Answer: B

43. Which milk is best for people with digestive disorders?

A. Cow milk
B. Buffalo milk
C. Goat milk
D. Sheep milk

✅ Answer: C

44. Goat milk curd is

A. Hard
B. Soft and fine
C. Rubbery
D. Granular

✅ Answer: B

45. Sheep milk mineral content is highest for

A. Sodium
B. Potassium
C. Calcium and phosphorus
D. Iron

✅ Answer: C

46. Value addition of sheep milk increases

A. Cost only
B. Wastage
C. Farmer income
D. Disease

✅ Answer: C

47. Which milk has lowest lactose intolerance issues?

A. Cow milk
B. Buffalo milk
C. Goat milk
D. Sheep milk

✅ Answer: C

48. ICAR textbooks emphasize sheep milk for

A. Drinking purpose
B. Cheese and butter making
C. Infant formula only
D. Ice cream

✅ Answer: B

49. Goat milk is preferred in traditional medicine due to

A. Taste
B. Color
C. Therapeutic value
D. Cost

✅ Answer: C

50. Proper utilization of sheep and goat milk leads to

A. Reduced production
B. Market loss
C. Nutritional security and rural income
D. Higher cost

✅ Answer: C

Conclusion

As per ICAR literature, sheep and goat milk is a valuable nutritional resource with high biological value and excellent digestibility. Sheep milk, rich in fat and protein, is highly suitable for the manufacture of cheese, butter and other value-added products, while goat milk is easily digestible and beneficial for infants, elderly people and individuals allergic to cow milk. Proper utilization and processing of sheep and goat milk can enhance income of small and marginal farmers, promote rural dairy enterprises and contribute to nutritional security. Therefore, greater emphasis should be given to the development and promotion of sheep and goat milk production in sustainable livestock farming systems.



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