Preparation of Milk & Milk Products MCQ

By Skumar -

 Preparation of Milk & Milk Products MCQ


Preparation of Milk & Milk Products 

1. Flavoured milk is generally heated to:

A) 60°C
B) 70°C
C) 85°C
D) 100°C
✔ Answer: C

2. Which sugar is commonly used in flavoured milk?

A) Fructose
B) Glucose
C) Sucrose
D) Lactose
✔ Answer: C

3. Cocoa powder is used in preparation of:

A) Basundi
B) Chocolate milk
C) Kulfi
D) Rabri
✔ Answer: B

4. Khoa is prepared by:

A) Fermentation
B) Coagulation
C) Evaporation
D) Freezing
✔ Answer: C

5. Khoa is mainly used for preparation of:

A) Paneer
B) Dahi
C) Sweets
D) Butter
✔ Answer: C

6. Basundi is prepared by reducing milk volume approximately:

A) 25%
B) 40%
C) 50%
D) 75%
✔ Answer: C

7. Rabri is characterized by:

A) Continuous stirring
B) Layer formation of cream
C) Fermentation
D) Churning
✔ Answer: B

8. Paneer is a:

A) Fermented product
B) Coagulated product
C) Frozen product
D) Dried product
✔ Answer: B

9. Coagulant used for paneer preparation is:

A) Rennet
B) Yeast
C) Citric acid
D) Salt
✔ Answer: C

10. Ideal temperature for paneer coagulation is:

A) 60°C
B) 70°C
C) 80–85°C
D) 95°C
✔ Answer: C

11. Channa differs from paneer because:

A) It is pressed
B) It is not pressed
C) It is fermented
D) It is frozen
✔ Answer: B

12. Rasogolla is prepared from:

A) Khoa
B) Paneer
C) Channa
D) Butter
✔ Answer: C

13. Rasogolla is cooked in:

A) Water
B) Milk
C) Sugar syrup
D) Oil
✔ Answer: C

14. Dahi is prepared by:

A) Heating
B) Drying
C) Fermentation
D) Freezing
✔ Answer: C

15. Starter culture used in dahi is:

A) Yeast
B) Lactic acid bacteria
C) Mold
D) Virus
✔ Answer: B

16. Ideal incubation temperature for dahi is:

A) 20°C
B) 30°C
C) 40°C
D) 60°C
✔ Answer: C

17. Chakka is obtained by:

A) Heating dahi
B) Freezing dahi
C) Draining whey from dahi
D) Adding sugar
✔ Answer: C

18. Shrikhand is prepared from:

A) Milk
B) Cream
C) Chakka
D) Butter
✔ Answer: C

19. Flavor commonly added to shrikhand:

A) Vanilla
B) Cardamom
C) Chocolate
D) Coffee
✔ Answer: B

20. Butter is obtained by:

A) Heating milk
B) Churning cream
C) Fermenting milk
D) Freezing milk
✔ Answer: B

21. By-product of butter making is:

A) Whey
B) Cream
C) Buttermilk
D) Ghee
✔ Answer: C

22. Ghee is prepared from:

A) Milk
B) Cream
C) Butter
D) Curd
✔ Answer: C

23. Ghee is free from:

A) Fat
B) Protein
C) Moisture
D) Vitamins
✔ Answer: C

24. Color of good quality ghee is:

A) White
B) Pale yellow
C) Brown
D) Black
✔ Answer: B

25. Ice-cream is a:

A) Fermented product
B) Frozen dairy product
C) Dried product
D) Concentrated product
✔ Answer: B

26. Overrun in ice-cream refers to:

A) Fat content
B) Sugar content
C) Air incorporation
D) Water content
✔ Answer: C

27. Kulfi differs from ice-cream because:

A) It is fermented
B) It is churned
C) It is not churned
D) It contains no sugar
✔ Answer: C

28. Kulfi is traditionally frozen in:

A) Plastic cups
B) Steel molds
C) Earthen pots
D) Glass bottles
✔ Answer: B

29. Pedha is prepared mainly from:

A) Milk
B) Paneer
C) Khoa
D) Cream
✔ Answer: C

30. Shape of pedha is generally:

A) Cylindrical
B) Oval
C) Flat round
D) Square
✔ Answer: C

31. Gulabjamun dough contains:

A) Milk only
B) Khoa and flour
C) Paneer and sugar
D) Cream only
✔ Answer: B

32. Gulabjamun is fried at:

A) High temperature
B) Low temperature
C) Very high temperature
D) Room temperature
✔ Answer: B

33. Sugar syrup used for gulabjamun is:

A) Cold
B) Thick
C) Warm and light
D) Frozen
✔ Answer: C

34. Main preservative factor in khoa is:

A) Acidity
B) Sugar
C) Low moisture
D) Salt
✔ Answer: C

35. Whey is obtained during:

A) Butter making
B) Paneer making
C) Ghee making
D) Ice-cream making
✔ Answer: B

36. Milk sugar is known as:

A) Glucose
B) Sucrose
C) Lactose
D) Maltose
✔ Answer: C

37. Shelf life of fresh paneer is:

A) 1 day
B) 2–3 days
C) 10 days
D) 1 month
✔ Answer: B

38. Which product uses saffron commonly?

A) Butter
B) Shrikhand
C) Paneer
D) Channa
✔ Answer: B

39. Homogenization helps in:

A) Freezing
B) Even fat distribution
C) Fermentation
D) Coagulation
✔ Answer: B

40. Main fat source in ice-cream:

A) Milk solids
B) Cream
C) Sugar
D) Water
✔ Answer: B

41. Rabri is best served:

A) Hot
B) Warm
C) Cold
D) Frozen
✔ Answer: C

42. Which product is NOT fermented?

A) Dahi
B) Shrikhand
C) Paneer
D) Chakka
✔ Answer: C

43. Cardamom is mainly used for:

A) Preservation
B) Color
C) Flavor
D) Texture
✔ Answer: C

44. Traditional Indian milk sweet:

A) Cheese
B) Butter
C) Gulabjamun
D) Yogurt
✔ Answer: C

45. Milk proteins mainly responsible for coagulation:

A) Albumin
B) Globulin
C) Casein
D) Keratin
✔ Answer: C

46. Which product has highest fat content?

A) Dahi
B) Paneer
C) Ghee
D) Ice-cream
✔ Answer: C

47. Kulfi originated in:

A) Europe
B) America
C) India
D) China
✔ Answer: C

48. Which product uses malai layers?

A) Basundi
B) Rabri
C) Khoa
D) Pedha
✔ Answer: B

49. Butter is washed to remove:

A) Fat
B) Color
C) Buttermilk
D) Salt
✔ Answer: C

50. Milk products increase:

A) Spoilage
B) Wastage
C) Shelf life and value
D) Acidity only
✔ Answer: C


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