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Dairying Practice Test: Collection and Reception of Milk
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Collection and Reception of Milk topics include: Milk storage, testing milk quality, milk collection and reception.

Related test: Dairying Practice Test: Primary Production of Milk

Dairying Practice Test: Collection and Reception of Milk
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25 Questions

1. Buttermilk is a fluid product resulting from the manufacture of?
2. What is the recommended temperature for the storage of milk?
3. Most variable constituent of milk is?
4. Legal butter must contain at least what percentage of fat?
5. Yogurt contains mixed lactic acid culture containing which of the following?
6. What is the application of any effective method or substance to a clean surface for the destruction of a pathogen is called?
7. What is the average boiling point of milk?
8. Milk fat differs from other common fats in having a larger percentage of ______
9. What is the recommended temperature for the storage of Paneer?
10. Lactose reduces copper salt to?
11. Starch is split by which enzyme?
12. Evaporated milk is concentrated to approximately what times the solid of normal whole milk?
13. Lactose is a disaccharide which contains?
14. What is the freezing point of milk?
15. The aim of pasteurization milk is to ______
16. People with high blood pressure or edema are advised to take which of the following?
17. Which one is used as an emulsifying agent in process cheese blend?
18. Semisolid ice cream is placed in a hardening room at a temperature of about?
19. Temperature used in UHT treatment is __________
20. The “eyes” in swiss cheese are formed by the growth of which of the following microorganism?
21. Sponification number of butter fat is ___________
22. People with high blood pressure or edema are advised to take ________
23. 10-15 % more milk is produced with which growth hormones if injected to lactating cows?
24. Normal bovine milk contains what amount of protein?
25. Fatty acids synthesized in mammary gland are?

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