94.

95.

96.

97.

98.

99.

100.

242/23

Which of the following microorganisms is not responsible for the fermentation of milk
into curd/dahi ?

A) Lactobacillus casei B) Lactobacillus bulgaricus
C) Streptococcus thermophilus D) Escherichia coli

Which dairy product results from the coagulation of milk proteins by acidification/
enzyme action ?

A) Cheese B) Butter C) Whey protein D) Milk powder

What is the primary function of a hydrometer in dairy quality control ?
A) Measuring pH

B) Determining microbial load

C) Assessing milk solids-not-fat (SNF) content

D) Testing for antibiotics

What is the reason for conducting a sensory evaluation of dairy products ?
A) To determine the microbial count

B)

C) To measure the product shelf life

D) To calculate the viscosity of the product

To assess consumer preferences and product attributes

When conducting quality control for dairy product packaging, what is the primary objective
of evaluating seals and closures on containers ?

A) To check for proper labeling

B) To ensure that the milk is properly pasteurized

C) To confirm the product’s pH
)

D) To maintain product freshness and prevent contamination

Which of the following milk products does not contain sucrose ?
A) Sweetened condensed milk B) Dairy whitener
C) Skim milk powder D) Srikhand

Which of the following fat rich dairy products does not contain protein ?
A) Ghee B) Cream C) Butter D) Malai