LPT Milk MCQs Test

Efficacy of pasteurization is judged by: (PPSC – 2016)

Dye reduction test

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Alkaline phosphatase test

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Amylase test

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Malachite test

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Proteins in milk are present in one of the following form:

(PPSC- 2016)

Emulsion

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Soluble

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Colloidal

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Suspension

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

(RPSC 2019)

1973

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1975

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1992

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1995

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Why is buffalo milk preferred for preparation of paneer?

Paneer prepared from Buffalo milk is white in colour, sweetish, spongy, nutty flavoured.

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Paneer prepared from Buffalo milk is very compact and fragile and its pieces lose their identity during cooking.

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Paneer prepared from Buffalo milk is often substituted for meat in many vegetarian dishes of Indian cuisine.

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Paneer prepared with buffalo milk is more quantitatively as compared to cow milk.

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According to norms of Preservation of Food Adulteration Act (PFA) 1976, cow milk should contain not less than (RPSC – 2013)

8.5 percent SNF and 3.5 percent milk fat

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7.5 percent SNF and 3.0 percent milk fat

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6.5 percent SNF and 2.5 percent milk fat

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9.5 percent SNF and 2.0 percent milk fat

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Hortvet apparatus is generally used to determine which physical property of milk?

(RPSC – 2013)

Boiling point

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Freezing point

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Electrical conductivity

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Density

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In the HTST type of pasteurisation of milk the temperature and time is

(RPSC – 2013)

73 °C to 76 °C for 60 seconds

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75 °C to 78 °C for 45 seconds

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72.2 °C to 72.8 °C for 15 seconds

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74.2 °C to 75.2 °C for 30 seconds

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According to PFA Rules (1976), in Madhya Pradesh, buffalo milk should not contain less than……percent of SNF and not less than ………percent of milk fat.

(MPPSC – 2021)

8.5,6-0

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9-0,5-0

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9-0,6-0

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8-5, 4-5 24.

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The specific gravity of skim milk varies from

(MPPSC – 2021)

1-028 to 1-030

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1-030 to 1-032

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1-034 to 1-036

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1-039 to 1-041 2 5.

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The pasteurized milk at the plant, in its final container should not have more than …………… SPC/mL (org). (MPPSC – 2021)

3,000

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30,000

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3,00,000

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50,000

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Development of malty flavour in milk is caused due to the growth of

(MPPSC – 2021)

Streptococcus lactis var. maltigenes

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Streptococcus thermophilus

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Lactobacillus acidophilus

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Lactobacillus lactis var. maltigenes

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Kumis and kefir are fermented milk products and both contain

(MPPSC -2021)

Lactic acid

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Alcohol

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Lactic acid and alcohol

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None of the above

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What are the main constituents of milk contributing to maintaining the osmotic pressure of milk?

(MPPSC – 2021)

Sodium and Chloride

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Lactose and Chloride

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Sodium and Lactose

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Casein and Citrate 29

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Which of the following milk product has the highest fat percentage?

(MPPSC – 2021)

Rasgulla

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Kulfi

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Khoa

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Basundi

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According to PFA Rules (1976), in ice-cream, the level of stabilizers and emulsifiers should not exceed

(MPPSC – 2021)

0.2%

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0.3%

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0.4%

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0.5%

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Adulteration of milk with detected by Rosalic acid test is (MPPSC – 2023)

calcium carbonate

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sodium bicarbonate

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milk powder

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cane sugar

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One litre of normal milk from milch animal contains approximately gram of water

(MPPSC – 2023)

560 to 580

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760 to 780

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860 to 880

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None of the above

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During butter making, a maximum of percent overrun can be obtained

(MPPSC – 2023)

10

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15

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30

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25

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In a positive phosphatase test, a para-nitrophenol is liberated that gives………. colour under alkaline condition. (MPPSC – 2023)

Pink

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violet

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blue

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yellow

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Normal Butyro-Refractometer (BR) reading of ghee at 40 °C varies from

(MPPSC – 2023)

40-45

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20-25

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30-35

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50-55

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Sandiness defect during ice-cream making is due to higher content of

(MPPSC – 2023)

stabilizer

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lactose

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fat

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emulsifier

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Standardization of cheese milk during cheese making is adjustment of casein/fat ratio of

(MPPSC – 2023)

0-48 to 0-50

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0-86 to 0.90

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0-68 to 0.70

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0-78 to 0-80

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Which of the following statements is not true

(MPSSC – 2022)

Basic drugs have longer milk discard times than acidic drugs.

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Lipophilic drugs tend to have shorter milk discard times.

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Milk discard times are different for different routes of administration of same drug.

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Milk discard times are different for different species of lactating animals.

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The moisture content of hard cheese in generally

(OPSC – 2018-19)

35-40%

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40-45%

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70-80%

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None of the above

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Late blowing of cheese is due to:

(OPSC – 2018-19)

Coliforms

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Bacillus subtilis

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Clostridium bothrium

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Staphylococcus aureus

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The milk having an acidity of 0.72% will:

(OPSC – 2018-19)

Curdle on boiling

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Coagulate spontaneously

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Coagulate followed by liquefaction

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Remain normal

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In holder method of pasteurization, milk is exposed to: (OPSC – 2018-19)

100° C for 10 min

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80° C for 20 min

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62.8° C for 30 min

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55° C for 30 min

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Difficulties are experienced in curdling and ripening of cheese if milk contains:

(OPSC 2018-19)

Antibiotic residue

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Pesticide residue

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Insecticide residue

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All of the above

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Consumption of even boiled milk may cause

(OPSC – 2018-19)

Tuberculosis

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Brucellosis

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Q-fever

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Staphylococcal gastroenteritis

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Bitter taint and thinning of cream are caused by

(OPSC – 2018-19)

B. stearothermophilus

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B. subtilis

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Coliforms

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Lactococcus

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Specific gravity of milk is:

(OPSC – 2018-19 2^nd)

0.94

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1

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1.030

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1.050

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As per PFA standards, the maximum limit for added diacetyl content in deshi butter is

(OPSC – 2018-19 2nd)

3 ppm

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5 ppm

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2 ppm

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Nil

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The permitted antioxidant in ghee is

(OPSC – 2018-19 2nd)

BHA

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BHT

Correct Incorrect Correct answer

NDGA

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Ethyl gallate

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Acid treatment of collagen produce:

(Opsc 2018-19 2nd)

Collagen

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Elastin

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Gelatine

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Reticulin

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As the age of the cow increases, one of the following statements is true with regard to its milk composition

(OPSC – 2021-22 2nd)

Fat percentage increases

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SNF percentage increases

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Protein percentage decreases

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Lactose percentage increases

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With regard to the use of carbon dioxide for Modified Atmosphere Packaging, one of the following statements is not true:

(OPSC – 2021-22 2nd)

The food will turn sour

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It inhibits anaerobic bacteria growth

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It can diffuse through packaging films

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It can result in packaging collapse

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The standards provided by BIS for milk and milk products are:

(OPSC 2017-18 1st)

Optional

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Mandatory

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Safety levels

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Academic

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As per BIS standards, the SPC counts of pasteurised milk (per ml):

(OPSC 2017-18 1^st)

10000

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40000

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30000

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35000

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The pathogenic organisms that contaminate milk from milkers and milk handlers:

(OPSC 2017-18 1st)

S. agalactiae

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S. aureus

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Bacillus sp.

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Micrococci

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Which contributes richness of flavour of milk?

(OPSC 2017-18 2^nd)

Phospholipid

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Galactolipid

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Glycolipid

Correct Incorrect Correct answer

Cholesterol

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As per PFA standards, the maximum limit for added diacetyl content in deshi butter is

3 ppm

Correct Incorrect Correct answer

5 ppm

Correct Incorrect Correct answer

2 ppm

Correct Incorrect Correct answer

Nil

Correct Incorrect Correct answer

The permitted antioxidant in ghee is: is

(OPSC – 2017-18 2nd)

BHA

Correct Incorrect Correct answer

BHT

Correct Incorrect Correct answer

NDGA

Correct Incorrect Correct answer

Ethyl gallate

Correct Incorrect Correct answer

Which is maximum SPC for pasteurized milk

(OPSC – 2017-18 2nd)

0/ml

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100/ml

Correct Incorrect Correct answer

30,000/ml

Correct Incorrect Correct answer

1 lac/ml

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Natural activity in milk is due to:

(OPSC – 2013-14 2nd)

Citrates

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Carbonates

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lactate

Correct Incorrect Correct answer

Acetate

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The most variable constituent of milk is:

(OPSC – 2013-14 2^nd)

Protein

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Fat

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Ash

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None of the above

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Ice cream without hardening process is called:

(OPSC – 2013-14 2^nd)

Kulfi

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Softy

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Irish cream

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None of the above

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Milk boiling temperature is:

(OPSC – 2013-14 2nd)

100°C

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< 100°C

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> 100°C

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80°C

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In freezing dried meat the moisture level is reduced to____________ %

(OPSC – 2013-14 2nd)

50

Correct Incorrect Correct answer

2

Correct Incorrect Correct answer

65

Correct Incorrect Correct answer

10

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The adulteration of animal fat in ghee is tested through (PPSC – 2022)

Bomer's Phyto-Sterol Test

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Valenta Test

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Baudouin Test

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Halphens Test

Correct Incorrect Correct answer

Test Series 2 For VO/VAS/LDO

Participants 3

LPT Milk MCQs Test

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