Multiple Choice Questions of Dairy Technology Subjects

1 Typical starter culture for such mozzarella cheese manufacture has a _______________ rod to coccus
ratio.
1. 1:4 2. 2:1 3. 1:6 4. 1:5
2 The casein micelles are stabilized by a zeta potential of about ____________________
1. -30mv 2. -20mv 3. 20 mv 4. 30 mv
3 Optimal growth temperature of messophilic at approximate range is ______________
1. 30-40 2. 40-50 3. 40-45 4. 20-30
4 Propionic bacteria grow on ________________ produced by lactic culture
1. Glucose 2. Lactate 3. Galactose 4. fructose
5 _______________ cheese are known as whey cheese
1. Cottage 2. Gorgonzola 3. Swiss 4. Mysost
6 Mozzarella cheese comes under _________________ family
1. Pasta filata 2. Semi hard 3. Very hard 4. Soft cheese
7 Processed cheese may contain CaCL2 _______________ by weight
1. Not exceeding 2. Minimum 0.01% 3. Minimum 0.02% 4. Maximum 0.01%
0.02% by weight by weight by weight by weight
8 The c- terminal one-third of the protein (106-169 residue) is highly negatively charged and is
________________
1. Hydrophobic 2. Liipophilic 3. Ampiphilic 4. Hydrophilic
9 The two – third of the protein molecules (1-105 residues) carries a positive charge and is
___________________ in nature.
1. Lipophilic 2. Hydrophobic 3. Ampiphilic 4. Hydrophilic
10 For better incorporation in the curd milk fat with ___________________ is preferred.
1. Higher 2. Medium 3. Lower melting 4. None of the above
melting point melting point point
11 Acid development is ______________________ in the case of using buffalo milk for cheddar cheese.
1. Medium 2. Slow 3. Faster 4. None of the above
12 Two pass bactofugtion of milk may removebacteria by _________________________%
1. 90 2. 99 3. 99.90 4. 80
13 __________________ considered the stterculture as the heart of cheese making
1. Davis 2. Orla-jensen 3. Jon Harding 4. P.F. Fox
14 For blue vein cheese, ______________________ has a profound effect in the texture and aroma
1. Penicillium 2. Streptococcus 3. Bevibacterium 4. Lacto bacillus
roqueforti thermophillus linens helveticus
15 _______________ in Copenhagen, Denmark started the first commercial manufacture of rennet in 1874.
1. Davis 2. Orla-jensen 3. Jon harding 4. Christopher Hansen
16 Molecular weight of chymosin is _____________________
1. 30400-34000 2. 20300-26500 3. 35300-38000 4. 26000-29700
17 Rhizomucor Pusillus produces ____________ which is commercial fungal rennet.

1. Sure curd 2. Hannilase 3. Meito 4. renilase

18 Trade name of commercial fungal rennet produced by Rhizomucor Miehei is ______________
1. Suparen 2. Rennilase 3. Meito 4. Noury
19 Trade name of commercial fungal rennet produced by Endothia Parasitic is ______________
1. Sure curd 2. Fromase 3. Emporase 4. Miki
20 Milk from cow fed on potato silage does not coagulate by rennet until _________________ is added to
milk.
1. Calcium 2. Nisin 3. Phosphate 4. Sorbic acid
21 Salt of ________________ which are not soluble in oil but soluble in water, are produced by saponification
with ammonia, NaOH, KOH, for use in cheese.
1. Calcium 2. Sorbate 3. Norbixin 4. Phosphate
22 As per the PFA, use of nisin in the cheese is permitted up to ______________
1. Minimum 12.5 ppm 2. 3000 ppm 3. 0.02% 4. Maximum 12.5 ppm
23 Parmesan cheese comes under _________________________ variety.
1. Extra/ very 2. Soft 3. Semi soft 4. Semi hard
hard
24 _______________________ Pigment contained in serum portion (whey) with green yellow fluorescence.
1. Carotenoids 2. Riboflavin 3. Annatto 4. None of the above
25 ______________________ imparts deep yellow orange colour to milk and thus to cheese
1. Carotenoids 2. Riboflavin 3. Annatto 4. None of the above
26 Normal pH of cheddar cheese is _____________________
1. 5.8 2. 4.6 3. 5.1 4. 6.0
27 As per BIS soft cheese skim milk should have _______________________ % milk fat (on dry basis) % by
mass
1. Maximum 13.0 2. Minimum 13 3. Maximum 4. None of the above
17
28 Over all rennet action is __________________ in the case of buffalo milk using for cheddar cheese
1. Slow` 2. Medium 3. Fast 4. None
29 Natamycin may be used for surface treatment of hard cheese, the level of
Application_________________
1. Shall not exceed 2 2. Shall not exceed 3 3. Shall not exceed 4. None
mg/dm3 mg/dm3 4 mg/dm3
30 As per BIS, Processed Spread contains milk fat (on dry basis)% by mass is
_______________________________
1. Minimum 40 2. Maximum 50 3. Minimum 50 4. None
31 As per BIS moisture content of soft cheese milk is ________________
1. 48-70 2. 50-60 3. 60-70 4. None
32 __________________ Nisin can be used in cheese
1. 12.5 ppm 2. 13 ppm 3. 15 ppm 4. 16 ppm
33 As per BIS % Moisture content of Processed Cheese is _________________
1. Maximum 40 2. Maximum 50 3. Maximum 60 4. None
34 Chymosin activity is reported to be optimum at pH in the range of __________________
1. 5.0-5.4 2. 5.5-6.0 3. 6.0-7.0 4. None
35 The Protein chain of k- casein consists _________________ amino acid residue
1. 150 2. 169 3. 160 4. 196
36 _______________ is an iron binding protein that inhibits bacteria by denying them access to iron.
1. Lactoferrin 2. lysozyme 3. Lacto peroxidase 4. None
37 The main mycotoxins of concern that might occur in milk is ___________
1. M 1 2. M 4 3. M 2 4. M 3
38 ___________________ bacteria produces eye in Swiss cheese
1. Propionibacteria 2. Butyric 3. Streptococcus 4. None
39 Calf rennet or Standard rennet contains _________________ as the principal enzyme.
1. Chymosin 2. Lipase 3. Proteinase 4. None
40 Nitrate and nitrite combines with protein which produces ________________ considered to be
carcinogenic.
1. Nitrate 2. Nitrosamines 3. Nitrite 4. None of the above
41 As per PFA hard Cheese shall contain _______________ % moisture
1. Maximum 43 2. Maximum 42 3. Maximum 41 4. Maximum 40
42 As per PFA hard Cheese shall contain _______________ % Fat
1. Minimum 42 2. Minimum 43 3. Minimum 45 4. Minimum 40
43 Processed cheese spread may contain up to _____________ sorbic acid or its sodium, potassium or
calcium salts.
1. 3000 ppm 2. 2000 ppm 3. 2500 ppm 4. None
44 Stability of calf rennet is maximum at pH from ______________
1. 5.5-5.9 2. 5.0-5.4 3. 6.0 4. 7.0
45 The pigment annatto is _______________
1. Bixin 2. Bixa 3. Orellena 4. None
46 _____________________ is the name of commercial Nisin concentrate
1. Nisaplin 2. Natamycine 3. Annatto 4. None
47 The micelles began to gel only when about ___________________ of the total k- Casein has been
hydrolyzed
1. 85% 2. 65% 3. 75% 4. 95%

48 The term rennet is used without qualification, it refers to ____________

 1. Calf rennet 2. Pepsin 3. Microbial rennet 4. None

49 Processed cheese chip lets when sold in package other than tin shall contain _______________________
% moisture
1. Not more than 2. Not more than 40 3. Not more than60 4. Not more
50 than 70
50 Lysozyme inactivates bacteria by cleaving ______________________ in peptidoglycan of the cell wall.
1. Glycosidic 2. Glucosidic bond 3. Disulfide bond 4. None
bond
51 Processed cheese may contain __________________________% of anhydrous permitted emulsifiers/
stabilizers
1. Not more than 4 2. Not more than 8 % 3. Not more than 6 % 4. Not more
% than 3 %
52 If low browning cheese is desired _________________ utilizing cultures such as Lactobacillus Helveticus
can be used.
1. Galactose 2. Lactose 3. Glucose 4. None
53 As per PFA chocolate Ice cream contains ______________ % milk fat
1. Not less than 2. Not less than 18 3. Not less than 15 4. Not less than 20
10
54 As per PFA chocolate Ice cream contains ______________ % milk protein
1. Not less than 2. Not less than 7 3. Not less than 10 4. Not less than 8
3.5
55 As per PFA Kulfi should have ______________________% TS
1. Not less than 2. Not less than 50 3. Not less than 10 4. Not less than 40
36
56 As per PFA fruit and nut ice cream should have ______________________% milk fat
1. Minimum 8 2. Minimum 12 3. Minimum 10 4. Minimum 9
57 Starch may be added in ice cream up to ___________________
1. Minimum extent 2. Minimum extent 4 3. Minimum extent 6 4. Minimum extent
5 9
58 As per PFA Milk Ices contains permitted stabilizers ______________________of product
1. Not exceeding 2. Not exceeding 3. Not exceeding 4. Not exceeding 0.1
0.5 1.0 1.5
59 As per PFA Milk Lollies shall have ________________ % milk fat
1. Not more than 2. Not more than 3. Not more than 4. Not more than
2.0 3.0 4.0 5.0
60 Chocolate and cocoa are derived from beans of tree ___________________________
1. Theobroma cocae 2. Bixaorellana 3. Cocoa tree 4. None
61 The natural compound which produced vanilla flavour is ________________
 1. Vanillin 2. Bixin 3. Bixa 4. None
62 An ice made with alcoholic liquor and spices in place of part or all of fruit juice is known as
_________________
1. Punch 2. Soufflé 3. Lacto 4. None

63 Plastic cream contains up to ______________ % milk Fat

1. 80 2. 60 3. 50 4. 40
64 The trade name of sodium alginate is _________________
1. Algin 2. Algae 3. Sodium 4. None
65 _________________ product abstract from red algae
1. Agar 2. Algin 3. Carrageen 4. None
66 Locust bean gum is obtained from _____________________
1. Carobtree 2. Theobroma 3. Annatto 4. None
67 CMC is a synthetic product prepared from __________________
1. Cellulose 2. Glucose 3. Starch 4. None
68 Furcelleran is extracted from _______________________
1. Red marine algae 2. Theobroma 3. Annatto 4. None
69 Sherbet made with the use of sour milk is known as ________________
1. Lacto 2. Punch 3. Soufflé 4. None
70 Sherbet made with egg yolk is known as ____________
1. Soufflé 2. Punch 3. Soufflé 4. Lacto
71 Sources of sucrose ________________
1. Beetroot 2. Sugarcane 3. both 4. none
72 WPNI of low heat powder is ___________
1. 1.5-2.0 2. 5.0-6.0 3. >6.0 4. 3.0-4.0
73 Infant milk foods were prepared by using ____________ dryer
1. Roller 2. Fluid 3. Bed 4. Spouted bed, belt mat
74 Skim milk powders contain ________________protein
1. 3-4, 2. 25-27 3. 34-38 4. 60-75
75 Feed of spray dryer should contain___________ % TS for better efficiency of the dryer
1. 59 2. 45-50 3. 60-35 4. 60-75
76 Inter air temperature of spray dryer is _____________________
1. 80-120.0 C 2. 150-200 0 C 3. 150-200 0F 4. 400 0 C
77 The droplet temperature in spray drying is always ______________less than the outlet air temperature
1. 5 0 C 2. 10 0 F 3. 15-20 0 F 4. 15-20 0 C
78 The speed of rotary atomizer is _______________
1. 5000-25000rpm 2. 100-200 m/s 3. 5-250 rpm 4. 5000-25000rps

79 Pneumatic conveying system also helps in _______________ the product

 1. Heating 2. Cooling 3. Sifting 4. Recovering
80 RO process is used to_______________ the milk
1. Separating 2. Concentrating 3. Both 4. None
81 High protein milk powders will be prepared by using _______________
1. Tall form Dryer 2. Short-from dryer 3. Filter mat dryer, 4. Horizontal
dryer
82 Prolonged storage of condensed milk leads to_____________________
1. Separation of serum 2. Age thickening 3. Age thinning 4. None
83 _____________Yeast causes gas formation in sweetened condensed milk
1. Tourulopsis 2. Saccharomyces 3. Asperigilus 4. B.Coagulans
84 The ration of whey protein to casein in human milk is________________
1. 20:80 2. 80:20 3. 40:60 4. 60:40
85 Denatured whey protein attaches with casein micelle by___________________bonding
1. H-H 2. H-S 3. S-S 4. Ionic
86 In the falling film evaporator, the milk is fed in to the calandria from _____________of the calandria.
1. Top to bottom 2. Bottom to Top 3. From side 4. None
87 Diacetyl may be added as a flavouring agent in butter ,but total Diacetyl content must not exceed
________
1. 4 ppm 2. 6 ppm 3. 7 ppm 4. 5 ppm
88 Total acidity of whole milk powder expressed as lactic should not be more than ________ %
1. 1.2 2. 1.0 3. 1.5 4. 1.8
89 In multistage evaporator, the vacuum in the last effect /stage is ___________ than the earlier effects.
1. Higher 2. Lower 3. Medium 4. None
90 As per PFA, Buffalo milk should have minimum __________ % milk fat
1. 6.0 2. 6.5 3. 5.0 4. 6.5
91 According to Agmark, ghee should have________________ B.R reading at 40°C
1. 40-43 2. 45-46 3. 43-45 4. None
92 The solubility index in spray dried milk is __________ml as per BIS.
1. 2.0 2. 2.5 3. 3.0 4. 3.5
93 In infant food manufacturing milk fat is replaced by ____________
1. Vegetable fat 2. Animal fat 3. Hydrogenated fat 4. None
94 Human milk is rich in ___________ than bovine and buffalo milk.
1. Lactose 2. Glucose 3. Galactose 4. None
95 The milk allergenic component not available in breast milk is______________.
1. b-lacto globulin 2. Lactalbumin 3. Albumin 4. None

96 According to Agmark, R.M. value of ghee is _________________

1. Not less than 28 2. Not less than 30 3. Not less than 32 4. Not less than 34
97 Curd tension of buffalo milk is high because of ________________ ca content.
 1. High 2. Low 3. Medium 4. None
98 According to Agmark, ghee should contain _________ % Moisture
1. 0.3 2. 0.5 3. 0.8 4. 1.0
99 Gelatine is derived from proteins of __________
1. Collagen 2. Bark of tree 3. Locust 4. None
100 Lecithin is an _____________.
1. Natural emulsifier 2. Artificial emulsifier 3. Stabilizer 4. None
101 The source of lecithin is _____________.
1. Soyabean 2. Guargum 3. Bark of tree 4. None
102 __________ is used for determination of freezing point
1. Refractometer 2. Cryoscope 3. Lactometer 4. None
103 High temperature and time of storage leads to colour change in dried milks due to _________________
reaction.
1. Maillard 2. Browning 3. Caramlization 4. None
104 According to Agmark, P. value of ghee is _________________
1. 1.0-2.0 2. 2.0-3.0 3. 2.5-3.5 4. None
105 _____________ are used to measure the concentration of milk.
1. Refractometer 2. Lactometer 3. Cryoscope 4. None
106 Evaporated milk should contain minimum __________ % fat as per PFA
1. 8 2. 9 3. 10 4. 11
107 As per PFA, SCM should contain minimum _____________ % TMS.
1. 31 2. 32 3. 33 4. 36
108 _____________ test is used for measuring the efficiency of pasteurization
1. Alkaline phosphatise 2. TTC 3. Charm 4. None
109 The ability of milk to withstand high temperature is known as _________________
1. Heat stability 2. Heat resistance 3. Heat solubility 4. None
110 Pectin is obtained from ______________
1. Citrus fruit 2. Root 3. Green vegetable 4. None
111 Sweetened condensed milk contains 43.125% sugar and the concentration ratio is 2.44, then
______________________ % sugar is to be added in milk to maintain sugar ratio.
1. 17.67 2. 17.0 3. 19 4. 15
112 The principal involved in manufacturing of sweetened condensed milk Is ________________
1. Osmosis 2. Reverse osmosis 3. Hydrolysis 4. None
113 The ratio of casein / fat is ___________________ for manufacturing of cheese.
1. 0.7 2. 0.65 3. 0.6 4. 0.55
114 The S-H groups formed during the heat treatment will act as ______________ in whole milk powder.
1. Anti oxidant 2. Anti carcinogenic 3. Oxidant 4. None

115 _________ is used as stabilizers in the manufacturing of fat spread

 1. Pectin 2. Lecithin 3. SMP 4. WCP
116 __________ is a product in the form of water in oil emulsion of an aqueous phase and a fat phase of
edible oils and fats, excluding animal body fat and wax
1. Fat spread 2. Butter oil 3. AMF 4. Plastic cream
117 A fat spread with < 60% fat can be described as ___________
1. Margarine 2. Butter 3. Reduced fat spread 4. cheese
118 About 70% of the fatty acids present in milk are _____________
1. Liquid 2. Saturated 3. Essential fatty acids 4. Free fatty acids
119 An increase in casein content in coffee cream provides more__________ capacity to the acid in coffee.
1. Buffering 2. Holding 3. Stabilizing 4. Yield
120 APV Pasilac AS continuous butter making machine is an example of ________________
1. Fritz process 2. Creamery method 3. Westphalia 4. Pre stratification
method
121 Bakers fat is referred to as ___________________
1. Butter 2. Fat spread 3. Shortening 4. Vanaspathi
122 Bakery and industrial margarine should contain ___________% of common salt as per PFA
1. 20 2. 30 3. Not > 95 4. Not < 80
123 Bregott is an example of __________________
1. Fat spread 2. Cheese spread 3. Both fore mentioned 4. none
124 Brook bond Lipton launched first margarine product in India on the year ________________
1. 1970 2. 2001 3. 1999 4. 1801
125 Butter should contain ____________________ % of saturated fat content to have good resistance to oiling
off at 20°C.
1. 10-20 2. 40-45 3. 50 4. Zero
126 Clarifixator is used for inversion of phase and separating the aqueous serum from liquid milk fat in the
manufacturing of _________________
1. AMF 2. Butter 3. Plastic cream 4. Ghee
127 Cryogenic freezing tunnel is used for the manufacturing of ____________
1. Whipping cream 2. Frozen cream 3. Cream powder 4. butter
128 Degree of unsaturation of the fat increases its ________________________
1. Melting point 2. Crystallization 3. Shelf life 4. flavour
129 ______________ is in wide use worldwide among all butter making processes.
1. Batch type process 2. Fritz process 3. Freezing process 4. Drying process
130 Give an example for carbohydrate – based fat replacers _____________________
1. Pectin 2. Carageenan 3. Both of mentioned earlier 4. none
131 Gustaf de level devised the first ______________ separator
1. Continuous centrifugal 2. Continuous butter making 3. Both 4. None

132 High fat creams can be simply produced by passing the normal cream through a ____________
 separation
1. Primary 2. Secondary 3. Tertiary 4. Hermetic
133 In commercial plant, sweet cream butter milk is used for the ______ of market milk.
1. Marketing 2. Distributing 3. Standardization 4. Utilization
134 In continuous butter making a fine quality salt is required, i.e. the grain size should not exceed
___________
1. 50µm 2. 1 cm 3. 50 cm 4. 0.1 m
135 Inter esterification involves the exchange and redistribution of acyl groups among_______
1. Tri glycerides 2. Di glycerides 3. Polyols 4. Carbohydrate
136 Iodine value of butter fat indicates _________________
1. Degree of un saturation 2. Caking 3. Processing 4. Shelf life
,
137 Melting point of industrial margarine ranges from _______°C to _________°C as per PFA by capillary slip
method
1. 31-41 2. 60-70 3. 1-9 4. 12-18
138 Pasteurization of cream for ripening is commonly carried out at __________ temperature
1. Higher 2. Lower 3. Zero 4. 200°C
139 Sanitization of butter churn can be achieved by using ____________
1. Steam 2. hot water 3. Any one of the above 4. Both of the above
140 Saponification number of butter ranges from _______________
1. 210-250 2. 25-35 3. 100-1050 4. none
141 Separator with milk fed at atmospheric pressure and pairing discs at a outlet are known as ___________
separators
1. Semi opened type 2. Gravimetric 3. Open type 4. none
142 Spray drying is used to produced _____________
1. Cream powder 2. Cream liquor 3. Butter 4. Butter oil
143 The actual neutralizing capacity of lime is ____________ % only
1. 15 2. 50 3. 100 4. 80
144 The butter produced by fritz process using cream with 45-50% of fat contains _________% fat in globular
form.
1. 70 2. 12-16 3. Both 4. None
145 The diacetyl content in butter does not exceed ___________ ppm as per PFA.
1. 20 2. 30 3. 4 4. None

146 The dietary recommendation for cholesterol is less than _________ mg/ day
1. 1000 2. 105 3. 300 4. None
147 The fat spread, which contains exclusively milk fat is known as ________________
1. Vegetable fat spread 2. Margarine 3. Dairy fat spread 4. None

148 The separator, that can be opened at <10°C to separate the fat from milk is known as _________
 1. Cold milk 2. Warm milk 3. Hot milk 4. none
149 The total calories should be not more than ___________obtain from fat in daily diet.
1. 100 2. 1000 3. 300 4. 590
150 Through vacuum steam distillation the cholesterol content in AMF can be reduced to _________________
%
1. 90-95 2. 10-25 3. 50 4. 69
151 Tocopherol present in milk fat, acts as an _____________
1. Anti oxidant 2. Pro oxidant 3. Both 4. None
152 Whipped butter contains incorporated ________ to improve the spreadability
1. Air 2. Nitrogen Gas 3. Both 4. None
153 Transfatty acids also lead to an increase in ______________ cholesterol and a decrease in
_____________ cholesterol when used.
1. LDL & HDL 2. HDL & LDL 3. Oxygen 4. None
154 The colloidal fat present in milk /Cream is known as ____________
1. Triglycerides 2. Phospholipids 3. Oleic acids 4. none
155 The drawback of milk is _________________
1. Very bulky 2. Deficient in iron 3. Deficient in iodine 4. All of the
above
156 During milking, fore milk contains ___________________
1. Less fat 2. More fat 3. No fat 4. None of the above
157 The MBR time for best quality milk should be
1. More than 5 2. More than 4 3. More than 3 hours 4. None of the
hours hours above
158 Percent Titratable acidity of raw milk is as percentage of lactic acid________
1. 0.13 to 0.14 2. 0.18 to 0.20 3. 0.08 to 0.10 4. None of the above
159 In which of the following species of milk contain comparatively more percentage of lactose
1. cow 2. buffalo 3. goat 4. human
160 Desirable properties of an ideal sanitizer ______________________
1. Non toxic 2. Quick 3. Relatively non 4. All of the
acting corrosive above
161 Of the total milk produced in the country ____________ % used by organized sector
1. 15% 2. 30% 3. 45% 4. 60%

162 When milk is offered for sale without indication of the class, the standard prescribed for _________ milk
shall apply
1. Cow 2. Buffalo 3. Mixed milk 4. None of the above
163 L.P. system can be used to check the growth of microorganism in _____________
1. Raw mik 2. UHT milk 3. Pasteurized milk 4. None of the above
164 Bacteria are __________
 1. Unicellular 2. Multi cellular 3. Both 4. None of the above
165 Human milk contains more _______
1. polysaccharides 2. oligosaccharides 3. Monosaccharides 4. None of the
above
166 The danger zone of lipase activity in milk______
1. 38 to 49°C 2. 20-40°C 3. 50-70°C 4. None of the above
167 F0 = 1, when the product is heated at 121.1°C for ___________
1. 3 minutes 2. 2 minutes 3. 1 minutes 4. None of the above
168 The heat effect of UHT treatment on milk constitutes
1. Fat – no 2. Protein- partial 3. Minerals salts – 4. None of the
change denaturation of whey partial precipitation above
169 Common UHT products are____________
1. Concentrated milk 2. Ice cream mix 3. Dairy cream 4. All of the above
170 A common UHT (tetra pack aseptic) Packaging material structure consist of _______ laminates
1. 1 to 2 2. 3 to 4 3. 2 to 3 4. 6 to 8
171 __________________ Test used for detecting a very low concentration of antibiotics
1. Charm 2. MBR 3. Hansa 4. RRT
172 CLA is a potential ___________________ agent present in Ghee
1. carcinogenic 2. Anti carcinogenic 3. oxidative 4. None of the above
173 For manufacturing of butter, cream should be filled up to ____________ volume in butter churn.
1. 1/3 2. ½ 3. ¼ 4. 1/5
174 ____________ colour used for manufacturing of butter
1. Annatto 2. Chlorophyll 3. Kesar 4. None of the above
175 Addition of _________________ % CaCl2 to slow renneting and overheated milk to assist rennet activity is
a common practice.
1. 0.01-0.02 2. 0.1-0.2 3. 0.3-0.4 4. None of the above
176 Caprylic and Caproic acids have been found essential for _________________ flavour characteristics of
Roquefort type cheese
1. Peppery 2. Oxidized 3. Tart 4. None of the above
177 As per BIS hard cheese contains ______________ % salt
1. Max. 3 2. Mini.3 3. 4 4. None of the above

178 As per BIS soft cheese contains ___________________ % milk fat (on dry basis)
1. Mini. 50 2. Maxi. 50 3. Max. 40 4. None of the above

179 As per BIS soft cheese skim milk contains __________ % milk fat (on dry basis)
1. Mini. 13 2. Maxi. 40 3. Maxi. 13 4. None of the above

180 As per PFA, Table butter contains ___________ % milk fat

 1. Not less than 80 2. Not less than 76 3. Not less than 70 4. Not less than 50
181 As per PFA, Table butter contains ______________ % curd
1. Not more than 1.5 2. Not more than 3. Not more than 4. Not more than
2.0 1.0 0.5
182 As per PFA, Desi butter contains not less than _____________ % milk fat
1. 78 2. 76 3. 80 4. 82
183 As per PFA, chhana should not contain more than ______________ % moisture
1. 50 2. 90 3. 80 4. 70
184 As per PFA, chhana should contain milk fat not less than ___________ %
1. 50 2. 60 3. 70 4. 80
185 As per PFA, evaporated milk should contain not less than _______ % milk fat
1. 7.0 2. 8.0 3. 9.0 4. 8.5
186 As per PFA, evaporated skim milk should contain not less than_________ % milk solids
1. 20 2. 25 3. 30 4. 35
187 As per PFA evaporated skim milk should contain fat not more than ________ % by weight
1. 0.1 2. 0.5 3. 1.0 4. 1.5
188 As per PFA, sweetened condensed skim milk should contain not less than ___________ % total milk
solids.
1. 26 2. 28 3. 30 4. 32
189 As per PFA, sweetened condensed skim milk should contain not less than ______ % cane sugar.
1. 40 2. 50 3. 55 4. 60
190 As per PFA, Khoa contains milk fat not less than _________________ % of the finished product.
1. 20 2. 25 3. 30 4. 35
191 As per PFA, infant milk food must not have standard plate count of more than _____________ per gm.
1. 50,000 2. 5,000 3. 10,000 4. 12,000
192 The solubility of roller dried infant milk powder may be maximum of _______ ml.
1. 10 2. 15 3. 16 4. 18
193 As per PFA, infant milk food should have vitamin A not less than _____ I.U. per gm
1. 15 2. 20 3. 25 4. 30
194 As per PFA, cream excluding sterilized cream contains not less than _____ % milk fat
1. 25 2. 12 3. 30 4. 35
195 ____________ is main flavour component in dahi
1. Diacetyl 2. Ketone 3. Alkane 4. None of the above
196 The word cheese was derived from Latin word _________________
1. Caseus 2. Cese 3. Chiz 4. None of the above
197 ____________ defect is generally observed n coffee cream
1. Feathering 2. Shrinkage 3. heavy 4. None of the above

198 __________ is the most perfect natures packaging

 1. Coconut 2. Apple 3. Grapes 4. None of the above
199 __________ is almost complete barrier for water, vapour and oxygen
1. Glass 2. Aluminium 3. Paper 4. None of the above
200 The other name of polyester is ____________
1. Teryline 2. Polystyrene 3. LDPE 4. None of the above