1. Which milk producing species produces the maximum milk in India?
2. By which trait can one distinguish the European cattle from the Indian cattle?
3. The solids content in the milk of Zebu cattle is --------------- that in milk of European cattle.
4. ------------------ is a breed of Indian buffalo.
5. The first military dairy farm in India was set up at
7. The National Dairy Development Board was established in ----------.
8. During Operation Flood, the donated commodities were handled by the
11. The highest per capita consumption of liquid milk is in
12. The region with the highest per capita availability of milk in India is
13. After India, the highest milk producer in the world is
14. The highest milk producing state in India is
15. The lowest producer price of milk is recorded in
16. Q-fever is caused by
17. Foot and mouth disease is a ---------------- infection.
18. The clean milk practices may be relating to the
19. ----------------- may be considered a chemical contaminant in milk drawn straight from the udder.
20. Campylobacter jejuni causes
21. The temperature of water during udder washing should be below
22. During milking, the first few milliliters of milk should be rejected because
23. -------------- ppm of QACs may be used to disinfect the udder.
24. After antibiotic administration, milk should be withheld from human use for ------- hours.
25. Aldrin is a ----------
26. A geographical area from which the city dairy receives milk is called
27. The pricing policy of milk which encourages adulteration of milk with water is based on
28. The best method of payment of price to the producer is on the basis of
29. The MBRT of accepted quality of milk at the time of reception should be
30. The instrument used for measurement of fat % in milk is called
31. The critical temperature for bacterial growth is
32. The most commonly used continuous cooling of milk is
33. The capacity of bulk coolers used in rural India is
34. The quantity of milk to be chilled by can immersion method is
35. The type of chiller preferred when small quantities of milk are handled
36. Which of the following need to be added to milk to activate LP system
37. The abundance of ------- groups in boiled milk prevents the action of LP system.
38. The effect of LP system is mostly bactericidal against -------------------.
40. The quantity of milk transported through Tonga is
43. The temperature of milk to be transported through tankers in dairies should be
44. The capacity of railway tanker is
45. The creamish yellow colour of cow milk is due to the ---------------- content in milk.
46. The opacity of milk is owing to its ability to ----------- light.
47. ------------------- is a physical property of milk that helps to determine dilution.
49.
50. Enzyme that hydrolyses lactose is
51. Lactose is made up of ---------- and glucose.
52. -------------- acid is the most abundant unsaturated fatty acid in milk.
55. --------- constitutes about 6% of the protein in milk.
56. Caseins exist in milk as a ---------------.
57. Colostrum is rich in -------.
60. Vitamin --- aids in the absorption of calcium.
65. Organisms belonging to genus -------------- are normally thermoduric.
66. Thermophilic bacteria can grow at temperatures as high as ---- °C.
70. --------------- is a very rich source of immunoglobulins.
71. CLAs are known for their ---------------- properties.
72. ------------- encourages growth of lactobacilli in the large intestine.
74. ------------------ are vital constituents of brain and nervous tissues.
75. The objective of storage tanks is
76. The material used for insulation is
77. Agitation of milk must be adequate for
78. The normal milk storage capacity of a dairy plant is
79. The capacity of silo should be
80. For effective filtration of milk, the filter material should have a pore size of
81. The process which removes leucocytes, udder tissues, other large cells and fine dirt from milk is
82. The usual temperature of preheating of milk is
83. The means for removing large sized particles and foreign materials from milk is
84. The protein content of clarifier slime is
85. The rate of separation of milk is determined by
86. The average specific gravity of skim milk is
87. When a mass is made to revolve in a circular path around its axis, a kind of force is generated which is called as
88. The ideal temperature for separation is
89. The separators which have the ability of removing the solid material of dirt without interruption of the separation process is known as
90. The space between the discs of cream separator is
91. The number of disc in a cream separator may range from
92. The rpm of disc bowl in a cream separator is
93. The clogging of cream separator takes place if the fat content in cream is above
94. The angle of inclination of bowl disc in a cream separator is
95. The most commonly used process of standardization in the dairies is
96. The purpose of using Tri-purpose cream separator is
97. Adjustment of one or more of the milk constituents to a nominated level is called as
98. The main objective of standardization is
99. The common method employed for standardization is
100. The only physical process of removing bacteria and spores from milk is
101. Bactofugation process is mainly useful in preparation of the following product
102. The sludge that comes out from the bactofuge is called
103. The process of sterilization of bactofugate is called as
104. The temperature employed for inactivation of spores and other bacteria in Bactotherm process is
105. The process in which fat globules in milk are broken down to a size small enough to prevent the formation of a cream layer is called
106. Which size of the fat globules does not rise to the top of the milk during stored condition
107. The Homogenization causes
108. The theory behind the homogenization process is
109. One of the problem to be faced for the returned homogenized milk is
110. A widely accepted microscopic method for determining the efficiency of homogenization is
111. Up to which percentage of fat in milk, can single stage of homogenization be used
112. In routine the temperature employed for homogenization of milk
113. The pressures maintained in double stage homogenizers� are
114. The device in which milk is subjected to high frequency vibration is called a
115. Homogenizing increases the whitening power of milk due to
116. The size of fat globules which prevents formation of cream layer and increases the surface area is
117. Homogenized milk may develop dark sediment at the bottom of the container after
118. Due to break up of clumps, the bacterial count in milk after homogenization may be
119. To prevent the off flavours, homogenized milk must be packaged in
120. The main objective of the pasteurization is to inactivate the
121. The Q10 factor for inactivation of bacteria is
122. Longer residence times at temperatures above 100°C can lead to formation of
123. The vitamin losses at above 100°C is
124. Thermization of raw milk in order to stabilize its quality during longer storage by in activating
125. The time in minutes necessary at a specific temperature to reduce the number of organisms to 1/10 of the original value
126. The increase in reaction when the temperature raised to 100C is called as
127. Q10 value for Bacillus stearothermophilus is
128. An increase in temperature necessary for obtaining the same lethal action at 1/10th of the tim
129. At the temperature 110-1250C range, the rate of spore destruction of Bacillus stearothermophilus increases about 11 times for each 100C rise in temperature, then the Q10 value is
130. Heating every particle of milk to at least 63°C for 30 min. or 72°C for 15 seconds or to any temperature-time combination and immediately cooled to
131. The inactivation temperature of T.B bacilli in 15 Seconds is
132. The thermal death point of Mycobacterium tuberculosis is slightly higher than that for inactivation of
133. Pasteurization will not destroy
134. The inactivation temperature of Phosphotase enzyme in 15 Seconds is
135. The process of heating milk to a minimum of 62.7°C for minimum 30 min and rapid cooling to 4°C is called as
136. The approximate space maintained between the plates by a non-absorbent rubber gasket
137. In HTST pasteurization the un-pasteurized milk will pass through
138. The normal pressures maintained in the HTST system are for pasteurized milk
139. The process of heating milk to a minimum of 72°C for minimum 15 Seconds and rapid cooling to 4°C is called as
140. The heat transfer surface of heat exchanger plates is
141. The plates which are installed between the plate assemblies of the individual sections and separate them from each other are
142. The pressure in heating section of HTST system is
143. The space between the two plates of plate heat exchanger is
144. The capacity of plate heat exchanger is achieved by
145. The test is carried out to determine whether milk has been properly pasteurized
146. The process of heat treatment under vacuum in stainless steel chamber is known as
147. The vacuum maintained in the pasteurizing chamber in which maintains a corresponding temperature of 90-96°C
148. The purpose of vacuum pasteurization is
149. The equipment used for vacuum pasteurization is
150. The temperature employed for Sterilized milk is
151. The loss of vitamin C in sterilized milk is
152. Normally the package material used for preparation of sterilized milk
153. The caps used for sterilized milk package is
154. The main functions of the milk bottle cap or closure
155. Typical temperature-time combination for UHT milk is