Milk Adulteration, Standardization & Cream Separator – MCQs

By Skumar -


Milk Adulteration, Standardization & Cream Separator


PART A: Adulteration in Milk & Milk Products (MCQs 1–20)

1. Milk adulteration means:

A. Improving milk quality
B. Addition of harmful or inferior substances
C. Pasteurization of milk
D. Cooling of milk

Answer: B
Explanation: Adulteration involves adding inferior or harmful substances or removing valuable components.

2. Addition of water in milk mainly causes:

A. Increase in fat %
B. Increase in SNF
C. Decrease in nutritive value
D. Increase in density

Answer: C
Explanation: Water dilutes nutrients and lowers milk quality.

3. Water adulteration in milk is detected by:

A. Gerber test
B. Lactometer test
C. Iodine test
D. Benedict’s test

Answer: B
Explanation: Lactometer measures density; low reading indicates water.

4. Starch in milk is detected by:

A. Benedict’s test
B. Hehner’s test
C. Iodine test
D. Foam test

Answer: C
Explanation: Iodine reacts with starch producing blue color.

5. Blue color formation after adding iodine indicates presence of:

A. Sugar
B. Starch
C. Urea
D. Detergent

Answer: B
Explanation: Iodine gives blue color with starch.

6. Sugar adulteration in milk is detected by:

A. Benedict’s test
B. Lactometer
C. Gerber test
D. Alcohol test

Answer: A
Explanation: Benedict’s test detects reducing sugars.

7. Brick red precipitate in Benedict’s test indicates:

A. Starch
B. Urea
C. Sugar
D. Detergent

Answer: C
Explanation: Red precipitate confirms presence of sugar.

8. Urea in milk is detected by:

A. Iodine test
B. DMAB test
C. Foam test
D. Gerber test

Answer: B
Explanation: DMAB reacts with urea producing yellow color.

9. Detergent adulteration is detected by:

A. Foam test
B. Lactometer test
C. Iodine test
D. Benedict’s test

Answer: A
Explanation: Persistent foam indicates detergent.

10. Formalin in milk is detected by:

A. Gerber test
B. Hehner’s test
C. Benedict’s test
D. Alcohol test

Answer: B
Explanation: Violet ring confirms formalin.

11. Which adulterant is commonly found in ghee?

A. Starch
B. Water
C. Vanaspati
D. Urea

Answer: C
Explanation: Vanaspati is mixed to reduce cost.

12. Starch is commonly added to which milk product?

A. Ghee
B. Paneer
C. Khoya
D. Butter

Answer: C
Explanation: Starch increases thickness of khoya.

13. Detergent in milk is harmful because it:

A. Improves taste
B. Preserves milk
C. Causes digestive problems
D. Increases fat

Answer: C
Explanation: Detergents are toxic to humans.

14. Main purpose of adulteration is:

A. Quality control
B. Increase profit
C. Preservation
D. Nutrition improvement

Answer: B
Explanation: Adulteration is done for economic gain.

15. Which test is used to check milk purity quickly?

A. Lactometer test
B. Gerber test
C. Alcohol test
D. Iodine test

Answer: A
Explanation: Lactometer gives quick indication of purity.

16. Adulteration mainly affects which component of milk?

A. Vitamins
B. Minerals
C. Overall composition
D. Color only

Answer: C
Explanation: Adulteration alters total milk composition.

17. Which adulterant is dangerous to kidneys?

A. Sugar
B. Urea
C. Water
D. Starch

Answer: B
Explanation: Urea causes kidney damage.

18. Milk adulteration detection is important to:

A. Increase sales
B. Ensure consumer safety
C. Improve color
D. Reduce fat

Answer: B
Explanation: Detection ensures food safety.

19. Which test gives violet ring?

A. Benedict’s
B. Hehner’s
C. Iodine
D. Foam

Answer: B
Explanation: Hehner’s test indicates formalin.

20. Milk adulteration is a:

A. Good practice
B. Legal activity
C. Fraudulent practice
D. Preservation method

Answer: C
Explanation: It is an illegal and unethical practice.

PART B: Standardization of Milk & Cream Separator (MCQs 21–50)

21. Milk standardization means:

A. Boiling milk
B. Adjusting fat content
C. Cooling milk
D. Pasteurization

Answer: B
Explanation: Standardization adjusts fat to desired level.

22. Pearson’s square method is used for:

A. Adulteration detection
B. Cream separation
C. Fat standardization
D. Milk preservation

Answer: C
Explanation: It helps calculate mixing proportions.

23. Pearson’s square works on principle of:

A. Centrifugal force
B. Density difference
C. Arithmetic difference
D. Chemical reaction

Answer: C
Explanation: Simple subtraction of fat values.

24. Pearson’s square method requires:

A. Three components
B. Two components
C. Four components
D. One component

Answer: B
Explanation: It mixes two components only.

25. Which milk is used for standardization?

A. Milk of different fat %
B. Only whole milk
C. Only skim milk
D. Only cream

Answer: A
Explanation: Different fat percentages are mixed.

26. Cream separator works on:

A. Filtration
B. Sedimentation
C. Centrifugal force
D. Evaporation

Answer: C
Explanation: Centrifugal force separates fat.

27. Cream is separated based on difference in:

A. Color
B. Taste
C. Density
D. Temperature

Answer: C
Explanation: Fat globules are lighter than milk serum.

28. Fat globules move towards:

A. Outer wall
B. Center of bowl
C. Bottom
D. Outlet

Answer: B
Explanation: Lighter fat moves inward.

29. Skim milk moves towards:

A. Center
B. Top
C. Outer side
D. Cream outlet

Answer: C
Explanation: Heavier skim milk moves outward.

30. Warm milk is preferred for cream separation because:

A. Increases density
B. Reduces viscosity
C. Changes color
D. Increases SNF

Answer: B
Explanation: Warm milk flows easily.

31. Main use of cream separator is:

A. Milk storage
B. Cream separation
C. Pasteurization
D. Adulteration detection

Answer: B

32. Cream separator improves production of:

A. Paneer
B. Butter and ghee
C. Ice cream only
D. Curd

Answer: B

33. Pearson’s square method is:

A. Time consuming
B. Complex
C. Simple and quick
D. Expensive

Answer: C

34. Standardized milk ensures:

A. Variable quality
B. Uniform quality
C. Lower price
D. Higher adulteration

Answer: B

35. Cream separator bowl contains:

A. Flat plates
B. Conical discs
C. Filters
D. Sieves

Answer: B

36. Milk inlet is a part of:

A. Lactometer
B. Cream separator
C. Gerber apparatus
D. Refrigerator

Answer: B

37. Skim milk contains:

A. High fat
B. No fat
C. Low fat
D. Only SNF

Answer: C

38. Cream contains:

A. Low fat
B. High fat
C. No fat
D. Only water

Answer: B

39. Standardization helps in meeting:

A. Legal standards
B. Color standards
C. Temperature standards
D. Odor standards

Answer: A

40. Pearson’s square method is mainly used in:

A. Home kitchens
B. Dairy plants
C. Hospitals
D. Bakeries

Answer: B

41. Cream separation helps in preparing:

A. Cheese only
B. Butter
C. Ice
D. Milk powder

Answer: B

42. Which is heavier?

A. Fat globule
B. Cream
C. Skim milk
D. Air

Answer: C

43. Cream separator saves:

A. Money only
B. Time and labor
C. Energy only
D. Feed

Answer: B

44. Pearson’s square cannot be used for:

A. Two components
B. Three components
C. Fat standardization
D. Mixing milk

Answer: B

45. Cream separator improves:

A. Milk color
B. Efficiency of fat recovery
C. Adulteration
D. Spoilage

Answer: B

46. Milk standardization ensures:

A. Variable fat
B. Fixed fat
C. No fat
D. Extra fat

Answer: B

47. Which is NOT a part of cream separator?

A. Milk inlet
B. Cream outlet
C. Conical discs
D. Lactometer

Answer: D

48. Cream separator is a:

A. Manual tool
B. Centrifugal machine
C. Heating device
D. Cooling device

Answer: B

49. Standardized milk is preferred because:

A. Cheap
B. Uniform quality
C. No testing needed
D. High adulteration

Answer: B

50. Main aim of milk standardization is to:

A. Reduce fat completely
B. Increase SNF
C. Meet consumer and legal requirements
D. Preserve milk

Answer: C

✅ These MCQs are exam-ready and based on dairy practical syllabus.


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