LPT MCQ QUIZ

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LPT MCQ QUIZ - 1 st

LPT MCQ QUIZ - www.drvet.in

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1. The average size of the fat globule in homogenized milk is around *

1 point

a) 2 Micron

b) 4 Micron

d) 8 Micron

c) 5 Micron

2. The excellent indication of organoleptic quality of milk is *

1 point

d) Taste

a) COB Test

b) Smell

c) Colour

3. The sweet that can be made by using khoa is

1 point

a) Gulabjamoon

b) Rasmalai

c) Rasogolla

d) Sandesh

Clear selection

4. The sweet that can be made by using both khoa and chhana is

1 point

a) Burfi

b) Kulfi

c) Pantoa

d) Kalakand

Clear selection

5. The cheese that can be made by using skim milk is

1 point

a) Cheddar

b) Swiss

c) Cottage

d) Mozzarella

Clear selection

6. The milk product that is used in making vegetarian dishes is

1 point

a) Chhana

b) Paneer

c) Khoa

d) Yoghurt

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7. As compared to other milks human milk is rich in

1 point

a) Fat

b) Protein

c) Lactose

d) Ash

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8. The well-known fermented milk product in India is

1 point

a) Butter milk

b) Lassi

c) Dahi

d) Yoghurt

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9. Milk is deficient in

1 point

a) Iron

b) Copper

c) Vit. C

d) All

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10. Flow diversion valve is present in

1 point

a) LTLT pasteurizer

b) HTST pasteurizer

c) UHT pasteurizier

d) Homogenizer

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11. Amul factory is located out

1 point

a) Ahmedabad

b) Anand

c) Allahabad

d) Ahmadnagar

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12. Milk sugar is

1 point

a) Maltose

b) Fructose

c) Lactose

d) Sucrose

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13. Fat content of cream is about

1 point

a) 25-60 %

b) 10-15%

c) 90%

d) 100%

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14. The yellow colour of table butter is due to the addition of

1 point

a) Annatto

b) Potato

c) Xanthophyll

d) Turmeric

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15. Separation of milk fat during ageing/ storage can be prevented by

1 point

a) Homogenization

b) Crystallization

c) Standardization

d) Equalization

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16. Koumiss is a popular fermented milk product in

1 point

a) America

b) Russia

c) India

d) Pakistan

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17. As per PFA rules 1976, table butter should contain a minimum fat percent of

1 point

a) 50

b) 90

c) 80

d) 70

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18. One of the organisms used as starter culture for yoghurt making is

1 point

a) Staphylococcus aureus

b) Lactobacillus bulgaricus

c) Micrococcus flavus

d) Bacillus cereus

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19. The predominant micro-organism for causing ropiness is

1 point

a) Pseudomonas fragi

b) Bacillus subtilis

c) Alcaligenes viscosus

d) Streptococcus lactis

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20. Rasgulla is prepared from

1 point

a) Cream

b) chhana

c) Khoa

d) Skim milk

Clear selection

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