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 milk production of European cattle is --------------- that of Zebu cattle.
6. The first military dairy farm in India was set up at
7. The National Dairy Development Board was established in ----------.
8. The Operation Flood has so far been executed in ------- phases.
9. The commodities for the Operation Flood was donated by
10. 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 milkwhich 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 % inmilk 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 ofmilk 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 amount of lactoperoxidase required for preservation of milk is about
39. The effect of LP system is mostly bactericidal against -------------------.
40. The intermediary compound that exhibits the most antibacterial action in LP preservation of milk is
41. The distance of milk carried as head load in hilly areas is
42. 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. Viscosity of milk ---------------- at high temperatures.
48. ------------------- is a physical property of milk that helps to determine dilution.
49. Salt balance is a very important determinant of ---------- of milk.
50. Enzyme that hydrolyses lactose is
51. Lactose is made up of ---------- and glucose.
52. Lecithin and sphingomyelin are ---------------.
53. The fat portions that contribute most to flavour are -------.
54. -------------- 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. --------------------- increases the water holding limit of whey proteins.
58. ------------------------ is not coagulated by rennet or acids.
59. Colostrum is rich in -------.
60. Milk is a poor source of vitamin ---.
61. Human milk contains ten times more ----------- than cow milk.
62. -------------- is the richest known source of lysozyme.
63. Lactoferrin exhibits ------------- properties due to chelation of iron.
64. Vitamin --- aids in the absorption of calcium.
65. Organisms belonging to genus -------------- are normally thermoduric.
66. Yersinia enterocolitica is a ------------------ organism.
67. Mycotoxins are produced by -------.
68. --------------- produced by Pseudomonas sp. cause spoilage in UHT treated milk.
69. 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. -------------- has an important role in synthesis of brain cells.
73. ------------- 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 fatcontent 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 standardizationis
100. The only physicalprocess ofremovingbacteria and spores from milkis
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 Q10value 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 bacilliin 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 enzymein 15 Seconds is
135. The process of heating milk to a minimum of 62.7°Cfor minimum 30 min and rapid coolingto 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 thro
138. The normal pressures maintained in the HTST system are for pasteurized milk
139. The process of heating milk to a minimum of 72°Cfor minimum 15 Seconds and rapid coolingto 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 milkis
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
156. The major disadvantage of UHT milk is
157. Steriliztion by milk into steam is
158. Which is used in the indirect heating methods?
159. The suitable heating method for viscous fluids is
160. The major disadvantage of UHT milk is
161. The process done in order to prevent the fat separation in milk is
162. If the homogenization is carried out after the UHT process then it is termed as
163. The aseptic packaging involves
164. The tendency of UHT milk to thicken and coagulate during storage is termed as
165. The material generally used for sterilizing the packaging material in UHT process is
166. The legal standards for buffalo milkprescribe that it should contain a minimum milk fat of
167. The legal standards for fat and SNF percentage of cow milk in some states in
168. The legal standards for fat and SNF percentage of toned milk in India is
169. In preparation of double toned milk, the required SNF content is met through the addition of
170. The legal standards for fat and SNF percentage of Double toned milkin India is
171. The legal standards for fat and SNF percentage of Tonedmilkin India is
172. In preparation of Double toned milk the required SNF content is met thro the addition of
173. Full cream milk contains the following fat and SNF percentage
174. Percentage of sugar added in flavoured milk is
175. The commonly used stabilizer in flavoured milk
176. Legally recombined milk should contain
177. The product obtained after mixing of butter oil and milk powder and water is
178. The most effective system of reconstituting skim milk powder is
179. Thetwo stage homogenizing pressure in the manufacture of recombined milk is
180. For reconstituting whole milkthe ratio of powder to water to be added is
181.
Deposits of milk constituents form on the surface of equipment are collectively called
182. Sodium metasilicate is an example of
183. The chemical name for calgon is
184. ----------------------- reduces the hardness in water.
185. Cleaning agents based on ------------ are considered better because they are bio-degradable.
186. Hot water sanitizing applications as laid down by the Grade A Pasteurized Milk Ordinance specifies a minimum of -----------.
187. UV rays in the wavelength of ---- Angstrom units are normally recommended for sanitization.
188. For each --------°C drop in temperature in chlorine-based sanitizers, the recommended exposure time is doubled.
189. The deadly mustard gas may form, if -------- ----------sanitizers are used at low pH.
190. QACs are not very effective against
191. In a ---------------------CIP plant, fresh solutions are introduced during each operation.
192. A proper CIP cycle consists of the following steps:
193. A ------------------ solution is an additional constituent in the CIP circuit.
194. SIP stands for
195. Hypochlorite solution of strength ----------- ppm is used in a CIP plant.
196. The means for protection, transporting and prolonged shelf life of a particular food item is termed as
197. The combination of two or more different films to increase the strength, grease resistance is termed as
198. The Fino packaging material consists of ---- layers
199. The normal packing form used for liquid milk
200. The sterilization of aseptic packaging material is done by
201. The tests to assess raw milk are called
202. COB test indicates the suitability of milk for
203. Alcohol test indicates the suitability of milk for
204. Alcohol-alizarine test provides ideas about -------------- and -------------.
205. A sediment value of 2 mg indicates --------- quality of milk.
206. Microbial count is expressed in terms of ------------ per ml.
207. Dye reduction tests have their basis in the reduction of compounds in milk by microbial ----------.
208. Dye reduction time is ------------ proportional to microbial counts.
209. A disc number of 3.5–1.0 in the resazurin reduction test indicates ------------ quality of milk.
210. The colour of resazurin initially changes to --------, owing to the formation of resofurin.
211. The safety rider that defines limits and their monitoring to guards food against any food safety danger is
212. Any standard food product being marketed must meet the standards laid down by the ----------.
213. The Central Committee of Food Standards is appointed by the
214. WTO is an offshoot of
215. The international reference for food hygiene standards is---------------.
216. Boric acid is added to milk as a
217. Rosalic acid test is used for the detection of addition of ---------------- to milk.
218. A red colour in the presence of resorcinol in acidic medium indicates the presence of ------- in milk.
219. Blue colour in the presence of diphenylamine indicates the presence of ------------- added to milk.
220. Turmeric paper turns ---------- in the presence of boric acid.
221. Which milk producing species produces the maximum milk in India?
222. By which trait can one distinguish the European cattle from the Indian cattle?
223. The solids content in the milk of Zebu cattle is --------------- that in milk of European cattle.
224. ------------------ is a breed of Indian buffalo.
225. The milk production of European cattle is --------------- that of Zebu cattle.
226. The legal standards for fat and SNF percentage of standardized milk in India is
227. The legal standards for fat and SNF percentage of recombined milk in India is
228. Percentage of sugar added to flavoured milk is
229. The commonly used stabilizer in flavoured milk
230. The product obtained after mixing of butter oil, SMP and water is
231. Deposits of milk constituents form on the surface of equipment are collectively called
232. Sodium metasilicate is an example of
233. The chemical name for calgon is
234. ----------------------- reduces the hardness in water.
235. Cleaning agents based on ------------ are considered better because they are bio-degradable.
236. Hot water sanitizing applications as laid down by the Grade A Pasteurized Milk Ordinance specifies a minimum of -----------.
237. UV rays in the wavelength of ---- Angstrom units are normally recommended for sanitization.
238. For each --------°C drop in temperature in chlorine-based sanitizers, the recommended exposure time is doubled.
239. The deadly mustard gas may form, if -------- ---------- sanitizers are used at low pH.
240. QACs are not very effective against
241. The alkalinity of can washing solutions is ---------- equivalent of NaOH
242. The alkalinity of bottle washing solutions is ---------- equivalent of NaOH.
243. The ----------------- chlorine is the active ingredient in sanitizing solutions.
244. The potency of chlorine ------------- upon storage.
245. Stock solutions of sanitizers used in a dairy normally have -----% available chlorine.
246. Milk is a poor source of vitamin-------
247. Human milk contains ten times more ----------- than cow milk.
248. -------------- is the richest known source of lysozyme.
249. Lactoferrin exhibits ------------- properties due to chelation of iron.
250. Vitamin --- aids in the absorption of calcium.
251. The platform test for heat stability is
252. The satisfactory temperature of milk received through tankers at the time of reception is
253.
The test to determine the hygienic conditions prevailed in the farm during the procurement of milk is
254. The test employed for detection of adulteration of milk with water
255. The test to determine the bacterial load in milk
256. Gerber acid is made from --------- acid.
257. Gerber acid produces --------------- in the butyrometer and helps to dissolve proteins.
258. The lower the lactometer sinks in the milk, the ----------- is the SNF content in milk.
259. The ----------- lactometer is caliberated at 27°C.
260. Normally, -------------- is used to check the acidity of milk at the reception dock.