Dairy Technology-Question and Answers

DAIRY TECHNOLOGY 1)Which is the basis for checking pasteurization efficiency of milk Answer: Phosphatase test 2) The acidity and pH of fresh milk vary with Answer: Species, breed, stage of lactation, health of animal, individuality 3) Platform test include Answer: the test performed to check the quality of incoming milk on the receiving platform 4) clot- on -boiling is the test carried out to Answer: determine the heat stability of the milk 5) Casein present in milk is found in the form of---- Answer: calcium caseinate-phosphate complex 6) Rind rot is being observed in Answer: cheese 7) Example for soft cheese Answer: Camembert cheese 8) Blue cheese is also called as Answer: Roquefort cheese 9) Eyes are the characteristic feature of Answer: Swiss cheese 10) Microorganisms involved in the yoghurt formation is Answer: lactobacillus bulgaricus and Streptococcus thermophiles 11) Which amino acid is absent in milk Answer: Methionine 12) Milk fat is Answer: oil in water type emulsion 13) Milk decides its market price? Answer: fat content 14) Percentage contribution of casein to the total milk protein is

Answer: 80% 15) Whey has --- colour Answer: green 16) Green colour of the whey is due to Answer: Riboflavin 17) If red litmus is used to test freshly draw milk it will turn Answer: Blue 18) Titratable acidity of the cow milk falls in range of Answer: 0.13 to 0.14 19) Titratable acidity of the buffalo milk in the range of Answer: 0.14 to 0.15 20) Dye reduction test or Methylene Blue Resazurin (MBR) is carried out to Answer: To determine the extent of bacterial contamination and growth in milk 21) Lactometer can be used to Answer: Find adulteration of milk by water and find specific gravity of milk 22) Increase in the specific gravity of milk with time can be explained by Answer: Recknagel phenomenon 23) Alcohol - alizarin tests is done to Answer: Determine the heat stability and pH of milk 24) In butter making the term working means Answer: Kneading of butter 25) The product remaining after the removal of most of the casein and fat from milk in the process of cheese making Answer : Whey