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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. People with high blood pressure or edema are advised to take ________
2. Temperature used in UHT treatment is __________
3. Lactose reduces copper salt to?
4. What is the recommended temperature for the storage of Paneer?
5. Destruction of which enzyme is used as an index of super-HTST pasteurization?
6. How many indigenous enzymes have been reported in bovine milk?
7. The high nutritive value of cheese is due to which of the following?
8. Rennet belongs to ___________
9. Food value of ice cream depends to a large extent on its?
10. Starch is split by which enzyme?
11. Percentage of mineral matter in milk is about ________
12. What is the average specific gravity of normal whole milk at 16 °C?
13. Which enzyme is tested for cream pasteurization?
14. The process to increase in volume caused by whipping air into the ice cream mix during freezing is called?
15. Sponification number of butter fat is ___________
16. The melting point of milk fat varies normally between _______
17. Legal butter must contain at least what percentage of fat?
18. Which of the equipment is used for chilling of milk in dairy?
19. Most variable constituent of milk is?
20. Energy value of a food is measured in terms of?
21. What is the application of any effective method or substance to a clean surface for the destruction of a pathogen is called?
22. What is the recommended temperature for the storage of milk?
23. CaCl2 is added at the rate of ________
24. The specific gravity of milk fat at 21°C is?
25. Which one is used as an emulsifying agent in process cheese blend?

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