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  Preparation of Milk & Milk Products MCQ https://ahusbandry.com.blogspot.com/2026/01/preparation-of-milk-and-milk-products.html 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...

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 io...

  Poultry Production Spotting Answers | Important Identification for Agriculture & Veterinary Exams (Use directly in practical / spotting exams – write exactly in this format) ICAR – Central Avian Research Institute (CARI) ICAR-Central Avian Research Institute 1. Brooder Name: Brooder Identification Points: Equipment used to provide artificial heat Used for chicks up to 4 weeks of age Maintains required temperature Uses / Importance: Prevents chick mortality Ensures proper growth of chicks 2. Chick Guard Name: Chick guard Identification Points: Circular or semi‑circular barrier Placed around brooder area Made of cardboard or metal sheet Uses / Importance: Prevents chicks from crowding Protects chicks from cold stress 3. Deep Litter System Name: Deep litter system Identification Points: Birds reared on litter material Floor system of housing Uses rice husk or sawdust Uses / Importance: Low cost housing system Easy management of birds 4. Battery Cage Name: Battery cage Ident...

  Operation and Maintenance of Poultry Farm Equipment Efficient operation and proper maintenance of poultry farm equipment are essential for successful poultry production. Good equipment management improves productivity, ensures bird welfare, reduces labor cost, and prevents economic losses due to breakdowns or poor hygiene. Poultry Production Spotting Answers | Important Identification for Agriculture & Veterinary Exams

  Principles of Incubation & Hatchery Management | Types of Incubators and Factors Affecting Hatchability Incubation is a vital process in poultry production that ensures successful hatching of fertile eggs into healthy chicks. Modern hatchery practices help achieve high hatchability, uniform chicks, and better farm productivity. This blog explains the principles of incubation , types of incubators , factors affecting hatchability , and hatchery practices and management in detail. Operation and Maintenance of Poultry Farm Equipment What is Incubation? Incubation is the process of maintaining fertilized eggs under controlled conditions of temperature, humidity, ventilation, and turning so that the embryo develops and hatches into a chick. In nature, this is done by a broody hen, while in commercial poultry farming, it is done using incubators . Principles of Incubation Successful incubation depends on following scientific principles: 1️⃣ Temperature Ideal temperat...

  Determination of Adulteration in Milk and Milk Products & Standardization of Milk Milk is one of the most essential and nutritious foods in human diet, providing proteins, fats, vitamins, and minerals. However, ensuring its quality and safety is crucial, as milk is often prone to adulteration and contamination. In this blog, we will explore the determination of adulteration in milk and milk products , the standardization of milk using Pearson’s method , and the study of cream separation using a cream separator . 1. Determination of Adulteration in Milk and Milk Products Adulteration refers to the addition of foreign substances to milk or milk products, either to increase quantity or reduce production costs. Adulterated milk can pose serious health risks. Common adulterants include: Water – to increase volume Starch, detergents, sugar – to mask dilution Synthetic milk, urea, formalin – harmful preservatives Neutralizers – to hide acidity Methods for Det...