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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. Which one is used as an emulsifying agent in process cheese blend?
2. Lactose is a disaccharide which contains?
3. Which enzyme is tested for cream pasteurization?
4. Which of the following has the largest particle size in milk?
5. Percentage of mineral matter in milk is about ________
6. People with high blood pressure or edema are advised to take ________
7. What is the freezing point of milk?
8. Energy value of a food is measured in terms of?
9. Sponification number of butter fat is ___________
10. Starch is split by which enzyme?
11. CaCl2 is added at the rate of ________
12. Which of the following electrode/s are used in the silo?
13. Principal protein in milk is ___________
14. Which of the following is an example of soft cheese is?
15. The specific gravity of milk fat at 21°C is?
16. Chlorine compounds have widespread acceptance in the dairy industry due to?
17. The melting point of milk fat varies normally between _______
18. In what from Formaldehyde- preservatives used in milk exists?
19. Soft fats in milk fat are __________
20. The process of raising or lowering the percent of fat in milk or cream to the desired standard is called?
21. Fatty acids synthesized in mammary gland are?
22. Destruction of which enzyme is used as an index of super-HTST pasteurization?
23. What is the recommended temperature for the storage of Paneer?
24. People with high blood pressure or edema are advised to take which of the following?
25. Lactose has water solubility of __________

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