50 MCQs on Dairy Science, Milk and Milk Products

50 MCQs onDairy Science, Milk and Milk Products, ideal for UPSSSC AGTA, UPSC, ICAR, AFO, NABARD, UPPCS-AE, and other agriculture exams:

🥛 Dairy Science, Milk and Milk Products

The fat content in standardized milk is:
a) 3.0%
b) 4.5%
c) 4.0%
d) 6.0%
Answer: c) 4.0%
Which protein in milk helps in curd formation?
a) Albumin
b) Casein
c) Lactoglobulin
d) Lactalbumin
Answer: b) Casein
Which enzyme is added in cheese production for coagulation?
a) Protease
b) Pepsin
c) Rennet
d) Lipase
Answer: c) Rennet
Which vitamin is absent in milk fat?
a) Vitamin A
b) Vitamin D
c) Vitamin C
d) Vitamin E
Answer: c) Vitamin C
The SNF (Solids Not Fat) content in toned milk is:
a) 8.5%
b) 9.0%
c) 9.5%
d) 10.0%
Answer: a) 8.5%
Which test is used to detect water adulteration in milk?
a) Gerber test
b) Alcohol test
c) Lactometer test
d) COB test
Answer: c) Lactometer test
The natural color of cow milk is yellowish due to:
a) Riboflavin
b) Carotene
c) Casein
d) Fat
Answer: b) Carotene
Which method is used to pasteurize milk at 72°C for 15 seconds?
a) LTLT
b) HTST
c) UHT
d) Flash pasteurization
Answer: b) HTST
Which acid is produced in milk during souring?
a) Acetic acid
b) Citric acid
c) Lactic acid
d) Butyric acid
Answer: c) Lactic acid
Which bacteria are used in curd formation?
a) E. coli
b) Lactobacillus
c) Pseudomonas
d) Bacillus subtilis
Answer: b) Lactobacillus
The pH of fresh cow milk is around:
a) 6.2
b) 6.6
c) 7.0
d) 7.5
Answer: b) 6.6
The average fat % in buffalo milk is:
a) 3.5%
b) 4.0%
c) 6.5%
d) 7.0%
Answer: d) 7.0%
Which test is used to detect mastitis in milk?
a) Alcohol test
b) Gerber test
c) California Mastitis Test (CMT)
d) Resazurin test
Answer: c) California Mastitis Test (CMT)
Which milk product has the highest shelf life without refrigeration?
a) Toned milk
b) Pasteurized milk
c) UHT milk
d) Cream
Answer: c) UHT milk
Which milk product is made by removing almost all water?
a) Paneer
b) Skim milk
c) Milk powder
d) Toned milk
Answer: c) Milk powder
Paneer is prepared by curdling milk using:
a) Vinegar
b) Citric acid
c) Lemon juice
d) All of the above
Answer: d) All of the above
Which machine is used to separate cream from milk?
a) Homogenizer
b) Pasteurizer
c) Cream separator
d) Lactometer
Answer: c) Cream separator
Which of the following is a fermented milk product?
a) Ghee
b) Khoa
c) Lassi
d) Butter
Answer: c) Lassi
Cow milk is richer in ___ than buffalo milk.
a) Protein
b) Lactose
c) Fat
d) SNF
Answer: b) Lactose
Which test is used to estimate fat % in milk?
a) COB test
b) Lactometer
c) Gerber method
d) UHT test
Answer: c) Gerber method
Pasteurization was developed by:
a) Louis Pasteur
b) Robert Koch
c) John Snow
d) Alexander Fleming
Answer: a) Louis Pasteur
Which of the following increases shelf life of milk?
a) Fortification
b) Clarification
c) Pasteurization
d) Stirring
Answer: c) Pasteurization
Which form of milk is best for infants with lactose intolerance?
a) Buffalo milk
b) Lactose-free milk
c) Raw milk
d) Pasteurized milk
Answer: b) Lactose-free milk
Sweet curd is made using:
a) Yeast
b) Acetic acid
c) Lactic culture
d) Rennet
Answer: c) Lactic culture
The protein content in cow milk is approximately:
a) 2.5%
b) 3.0%
c) 3.5%
d) 4.0%
Answer: c) 3.5%

Which milk has highest density?
a) Buffalo milk
b) Cow milk
c) Skim milk
d) Toned milk
Answer: c) Skim milk
Which of the following is not a heat treatment process?
a) Pasteurization
b) Sterilization
c) Homogenization
d) Boiling
Answer: c) Homogenization
Which process breaks down fat globules in milk?
a) Pasteurization
b) Homogenization
c) Clarification
d) Creaming
Answer: b) Homogenization
In ghee production, milk fat is separated by:
a) Acid coagulation
b) Boiling and clarification
c) Evaporation
d) Fermentation
Answer: b) Boiling and clarification
Which milk product is classified as a probiotic?
a) Lassi
b) Milk powder
c) Butter
d) Ghee
Answer: a) Lassi
Which Indian state is the largest producer of milk?
a) Punjab
b) Gujarat
c) Uttar Pradesh
d) Maharashtra
Answer: c) Uttar Pradesh
Which is the apex dairy body in India?
a) NDRI
b) ICAR
c) NDDB
d) Amul
Answer: c) NDDB
In which year was Operation Flood launched?
a) 1962
b) 1970
c) 1975
d) 1982
Answer: b) 1970
The first White Revolution in India is credited to:
a) M. S. Swaminathan
b) Varghese Kurien
c) A. P. J. Abdul Kalam
d) N. G. Ranga
Answer: b) Varghese Kurien
Which is the main sugar in milk?
a) Sucrose
b) Fructose
c) Glucose
d) Lactose
Answer: d) Lactose
Which milk product has the lowest fat content?
a) Full cream milk
b) Skim milk
c) Toned milk
d) Standardized milk
Answer: b) Skim milk
Khoa is made by:
a) Adding acid
b) Evaporating milk
c) Fermenting milk
d) Adding rennet
Answer: b) Evaporating milk
Which preservative is used in milk testing samples?
a) Formalin
b) Benzoate
c) Borax
d) Sodium carbonate
Answer: a) Formalin
Which is the ideal temperature to store pasteurized milk?
a) 0°C
b) 4°C
c) 10°C
d) Room temperature
Answer: b) 4°C
Which milk component contributes to flavor and aroma?
a) Fat
b) Lactose
c) Protein
d) Minerals
Answer: a) Fat
Which milk product is used in sweetmeats like Rasgulla?
a) Butter
b) Ghee
c) Chhena
d) Cream
Answer: c) Chhena
Acidity in milk is measured in:
a) Degrees Celsius
b) Percent
c) Degrees Dornic
d) Degrees Fahrenheit
Answer: c) Degrees Dornic
The role of starter culture in dairy products is to:
a) Improve color
b) Induce fermentation
c) Remove fat
d) Clarify milk
Answer: b) Induce fermentation
Spoilage of milk by Pseudomonas causes:
a) Sourness
b) Ropiness
c) Sliminess
d) Both b and c
Answer: d) Both b and c
Which vitamin is added in fortified milk?
a) Vitamin B12
b) Vitamin D
c) Vitamin K
d) Vitamin C
Answer: b) Vitamin D
High temperature short time pasteurization is abbreviated as:
a) UHT
b) HTST
c) LTLT
d) HTHP
Answer: b) HTST
Which defect occurs in pasteurized milk due to microbial activity?
a) Flat sour
b) Curdling
c) Oxidized flavor
d) Rancidity
Answer: a) Flat sour
Milk secreted in first 2-3 days after calving is called:
a) Toned milk
b) Transition milk
c) Colostrum
d) UHT milk
Answer: c) Colostrum
Which organization governs milk safety in India?
a) NABARD
b) BIS
c) FSSAI
d) ICAR
Answer: c) FSSAI
The process of heating and rapid cooling of milk to kill bacteria is:
a) Fermentation
b) Pasteurization
c) Sterilization
d) Clarification
Answer: b) Pasteurization

..........................

We greatly appreciate your continuous support and engagement with our website. Your feedback is invaluable to us, so please don't hesitate to share your thoughts in the comment section below. Your comments inspire us to keep delivering high-quality articles that cater to your interests and needs. Thank you for being a part of our community, and we look forward to providing you with more insightful content in the future.

Go to Home Page - Click here

Join my Teligram channel - Click here

Join my whatsapp channel- Click here

Also Read:

Agta 100 important multiple-choice questions (MCQs) on Agriculture for competitive exams, including UPSC, UPPCS, IBPS AFO, Agta upsssc AGTA and other state-level agriculture exams

50 MCQs on Dairy Science, Milk and Milk Products

50 most important MCQsfrom Agricultural Fisheries for upsssc agta

100 important MCQs on Agricultural Statistics, PYQ for competitive exams like upsssc AGTA, ICAR JRF/SRF, ARS/NET, UPSC, UPPCS-AE, and State Agriculture Exams

50+ multiple-choice questions (MCQs) on Agroforestry with answers

100 MCQ Agriculture crop physiology and Genetics and plant breeding for competitive exams, including UPSC, UPPCS, IBPS AFO, Agta upsssc AGTA and other state-level agriculture exams

Sustainable Farming Practices: The Future of Agriculture

Watershed Management in Rainfed Areas of Uttar Pradesh