Unit 5 LPT Milk Quiz

• Defects in milk and milk products
• GMP and HACCP
• Legislations and standards for milk and milk products
• Cleaning and Sanitation of Dairy Plant
• Milk borne diseases

Q.1 Late blowing of cheese is due to:

 (A) Coliforms 

 (B) Bacillus subtilis 

(C) Clostridium bothrium 

(D) Staphylococcus aureus 

Q.2 Consumption of even boiled milk may cause:

(A) Tuberculosis

   (B) Brucellosis

   (C) Q-fever

 (D) Staphylococcal gastroenteritis 

Q.3 The ingestion of viable pathogenic bacteria along with food leads to their lodgement and establishment in consumers organ is termed as 

• a) Food infection
•  b) Food intoxication 
• c) Toxi-infection 
• d) Food infestation 

Q.4 Milk and Milk Products Order (MMPO) was promulgated by Government of India in 

a) 1973 b) 1975 c) 1992 d) 1995 

Q.5 The Food Safety Management System (FSMS), main system of export inspection and certification being followed in the Indian food sector is based on international standards Including

 (1) HACCP (2) APEDA (3) Auditing  (4) Inspecting the books only of the manufacturer 

Q.6 Bitter taint and thinning of cream are caused by:

 (A) B. stearothermophilus 

(B) B. subtilis 

(C) Coliforms 

 (D) Lactococcus 

Q.7 The pathogenic organisms that contaminate milk from milkers and milk handlers: 

1. S. agalactiae 

(B) S. aureus 

(C) Bacillus sp. 

(D) Micrococci 

Q.8 Microbial inhibitor used in detergent solution for cleaning of aluminium surfaces: 

1. Sodium sulphate 

(B) Sodium metasilicate 

(C) Sodium hydroxide 

(D) Sodium carbonate 

Q.9 Salmonellosis is an example for which of the following?

 (A) Infectious type of food poisoning 

(B) Non-infectious type of food poisoning. 

(C) Chemical food poisoning 

(D) None of the above 

Q.10 Scarlet fever, a milk borne disease is caused by

A) Streptococcus agalactiae

B) Streptococcus pyogenes

C) Campylobacter jejuni

D) Yesrsinia enterocolyitica