TECHNOLOGY OF MILK & MILK PRODUCTS -TEST SERIES

By Skumar -

 

TECHNOLOGY OF MILK & MILK PRODUCTS

TEST SERIES – MCQ PRACTICE SET-1

SECTION-A: MILK – BASIC COMPOSITION & PROPERTIES

Q1. Average fat percentage in cow milk is

A. 2.5%
B. 3.0%
C. 3.5%
D. 4.5%

✅ Ans: C

Q2. Major protein present in milk is

A. Albumin
B. Globulin
C. Casein
D. Lactoglobulin

✅ Ans: C

Q3. Lactose is a

A. Monosaccharide
B. Disaccharide
C. Polysaccharide
D. Reducing alcohol

✅ Ans: B

Q4. pH of fresh milk is approximately

A. 5.2
B. 5.8
C. 6.6
D. 7.4

✅ Ans: C

Q5. Specific gravity of milk ranges between

A. 1.000 – 1.010
B. 1.015 – 1.020
C. 1.028 – 1.034
D. 1.040 – 1.050

✅ Ans: C

🧪 SECTION-B: HEAT TREATMENT & PROCESSING

Q6. Pasteurization temperature for HTST milk is

A. 63°C for 30 min
B. 72°C for 15 sec
C. 85°C for 10 sec
D. 100°C for 5 sec

✅ Ans: B

Q7. LTLT pasteurization is also known as

A. Flash method
B. Holder method
C. UHT method
D. Sterilization

✅ Ans: B

Q8. Purpose of pasteurization is to

A. Improve flavor
B. Kill pathogenic microbes
C. Increase fat %
D. Remove water

✅ Ans: B

Q9. UHT treatment of milk is done at

A. 100°C
B. 121°C
C. 135–150°C
D. 160°C

✅ Ans: C

Q10. Homogenization mainly affects

A. Lactose
B. Protein
C. Fat globules
D. Minerals

✅ Ans: C

🧀 SECTION-C: FERMENTED MILK PRODUCTS

Q11. Starter culture used for curd is

A. Lactobacillus bulgaricus
B. Streptococcus thermophilus
C. Lactococcus lactis
D. Lactobacillus acidophilus

✅ Ans: C

Q12. Acid development in curd is due to

A. Protein breakdown
B. Lactose fermentation
C. Fat oxidation
D. Mineral loss

✅ Ans: B

Q13. Yoghurt is prepared using

A. Lactococcus lactis only
B. Streptococcus + Lactobacillus
C. Yeast
D. Mold culture

✅ Ans: B

Q14. Dahi differs from yoghurt mainly in

A. Fat content
B. Starter culture
C. Storage temperature
D. Color

✅ Ans: B

🧈 SECTION-D: FAT-RICH PRODUCTS

Q15. Butter is obtained by

A. Heating milk
B. Churning cream
C. Boiling curd
D. Drying milk

✅ Ans: B

Q16. Moisture content in table butter should not exceed

A. 10%
B. 12%
C. 16%
D. 20%

✅ Ans: C

Q17. Ghee mainly contains

A. Milk protein
B. Lactose
C. Milk fat
D. Minerals

✅ Ans: C

Q18. Granulation defect in ghee is due to

A. Low fat
B. Improper cooling
C. Excess moisture
D. High acidity

✅ Ans: B

🧀 SECTION-E: CHEESE & CONDENSED PRODUCTS

Q19. Rennet is used for

A. Fat separation
B. Protein coagulation
C. Flavor improvement
D. Color development

✅ Ans: B

Q20. Major protein involved in cheese making

A. Albumin
B. Globulin
C. Casein
D. Whey protein

✅ Ans: C

Q21. Whey is rich in

A. Fat
B. Casein
C. Lactose
D. Minerals only

✅ Ans: C

Q22. Condensed milk contains

A. Added salt
B. Added sugar
C. Added acid
D. Added fat

✅ Ans: B

🥛 SECTION-F: DRIED MILK PRODUCTS & QUALITY

Q23. Spray drying is commonly used for

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

✅ Ans: C

Q24. Major problem in milk powder storage

A. Oxidation
B. Maillard reaction
C. Hydrolysis
D. Fermentation

✅ Ans: B

Q25. SMP stands for

A. Skimmed Milk Product
B. Standard Milk Powder
C. Skim Milk Powder
D. Solid Milk Powder

✅ Ans: C

🧪 SECTION-G: QUALITY CONTROL & ADULTERATION

Q26. Lactometer is used to measure

A. Fat %
B. Protein %
C. Density
D. Acidity

✅ Ans: C

Q27. Common adulterant in milk is

A. Salt
B. Sugar
C. Water
D. All of the above

✅ Ans: D

Q28. Alcohol test is used to detect

A. Fat content
B. Acidity
C. Protein quality
D. Sugar level

✅ Ans: B

Q29. MBRT test indicates

A. Milk fat
B. Milk protein
C. Microbial quality
D. Mineral content

✅ Ans: C

Q30. Shelf life of pasteurized milk under refrigeration is

A. 1 day
B. 2–3 days
C. 5–7 days
D. 15 days

✅ Ans: C

🧠 ONE-PAGE REVISION (VERY IMPORTANT)

✔ Cow milk fat ≈ 3.5%
✔ HTST → 72°C / 15 sec
✔ Major protein → Casein
✔ Butter → Churning cream
✔ Ghee defect → Granulation (cooling)
✔ MBRT → Microbial quality


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