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Objective Questions

Latest BTSC Dairy Field Officer Exam Question (Objective Questions), MCQ in English

Subjects : Concerned Subject

Question Bank BTSC Dairy Field Officer Exam - English
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Concerned Subject

Question 1Single Answer
Market milk refers to milk intended for ?
  1. A
    Industrial use
  2. B
    Direct consumption
  3. C
    Animal feed
  4. D
    Export only
Question 2Single Answer
The first step in market milk processing is?
  1. A
    Receiving
  2. B
    Standardization
  3. C
    Homogenization
  4. D
    Pasteurization
Question 3Single Answer
Milk reception in dairy plant is done at?
  1. A
    Boiler section
  2. B
    Reception dock
  3. C
    Packing hall
  4. D
    Cold store
Question 4Single Answer
Filtration of milk removes?
  1. A
    Fat
  2. B
    Microorganisms
  3. C
    Lactose
  4. D
    Visible dirt
Question 5Single Answer
Clarification of milk removes?
  1. A
    Dissolved solids
  2. B
    Fat globules
  3. C
    Suspended impurities
  4. D
    Water
Question 6Single Answer
Milk clarifier works on principle of?
  1. A
    Sedimentation
  2. B
    Filtration
  3. C
    Centrifugal force
  4. D
    Evaporation
Question 7Single Answer
Standardization of milk means?
  1. A
    Adjusting fat and SNF
  2. B
    Removing microbes
  3. C
    Heating milk
  4. D
    Cooling milk
Question 8Single Answer
Whole milk in India contains minimum fat?
  1. A
    5%
  2. B
    0%
  3. C
    15%
  4. D
    35%
Question 9Single Answer
Toned milk fat percentage is?
  1. A
    5%
  2. B
    5%
  3. C
    5%
  4. D
    0%
Question 10Single Answer
Double toned milk fat is?
  1. A
    0%
  2. B
    15%
  3. C
    5%
  4. D
    50%
Question 11Single Answer
Pasteurization aims to destroy?
  1. A
    Pathogens
  2. B
    All microbes
  3. C
    Spores
  4. D
    Enzymes
Question 12Single Answer
LTLT holding time is?
  1. A
    5 sec
  2. B
    30 min
  3. C
    15 sec
  4. D
    60 min
Question 13Single Answer
HTST pasteurization temperature is?
  1. A
    72C
  2. B
    63C
  3. C
    85C
  4. D
    135C
Question 14Single Answer
HTST holding time is?
  1. A
    5 sec
  2. B
    1 min
  3. C
    30 sec
  4. D
    15 sec
Question 15Single Answer
UHT milk shelf life is?
  1. A
    1 day
  2. B
    3 days
  3. C
    Years
  4. D
    Months
Question 16Single Answer
Pasteurization equipment is?
  1. A
    Clarifier
  2. B
    Homogenizer
  3. C
    Separator
  4. D
    Plate heat exchanger
Question 17Single Answer
Sterilization destroys?
  1. A
    Pathogens only
  2. B
    Enzymes only
  3. C
    All microorganisms
  4. D
    Fat
Question 18Single Answer
Homogenization reduces?
  1. A
    Protein
  2. B
    Minerals
  3. C
    Lactose
  4. D
    Fat globule size
Question 19Single Answer
Homogenized milk prevents?
  1. A
    Spoilage
  2. B
    Microbes
  3. C
    Cream separation
  4. D
    Enzymes
Question 20Single Answer
Homogenizer works on?
  1. A
    Heat
  2. B
    Pressure
  3. C
    Centrifugal force
  4. D
    Filtration
Question 21Single Answer
Homogenization pressure is about?
  1. A
    1525 MPa
  2. B
    10 MPa
  3. C
    5 MPa
  4. D
    50 MPa
Question 22Single Answer
Flavored milk contains added?
  1. A
    Salt
  2. B
    Fat
  3. C
    Sugar & flavor
  4. D
    Protein
Question 23Single Answer
Sterilized milk is packed in?
  1. A
    Paper
  2. B
    Tin
  3. C
    Plastic
  4. D
    Glass bottle
Question 24Single Answer
Recombined milk is made from?
  1. A
    Fresh milk only
  2. B
    Whey
  3. C
    Cream
  4. D
    Milk powderwater
Question 25Single Answer
Evaporated milk is?
  1. A
    Concentrated milk
  2. B
    Dried milk
  3. C
    Fermented milk
  4. D
    Frozen milk
Question 26Single Answer
Evaporated milk removes about water?
  1. A
    20%
  2. B
    60%
  3. C
    40%
  4. D
    80%
Question 27Single Answer
Sweetened condensed milk contains?
  1. A
    Salt
  2. B
    Acid
  3. C
    Sugar
  4. D
    Fat
Question 28Single Answer
Sugar in condensed milk acts as?
  1. A
    Color
  2. B
    Flavor
  3. C
    Preservative
  4. D
    Thickener
Question 29Single Answer
Milk powder is produced by?
  1. A
    Heating
  2. B
    Freezing
  3. C
    Fermentation
  4. D
    Drying
Question 30Single Answer
Spray drying produces?
  1. A
    Powder
  2. B
    Liquid
  3. C
    Cream
  4. D
    Butter
Question 31Single Answer
Roller drying gives?
  1. A
    Cream
  2. B
    Granules
  3. C
    Liquid
  4. D
    Flakes
Question 32Single Answer
Whole milk powder fat is about?
  1. A
    10%
  2. B
    20%
  3. C
    26%
  4. D
    40%
Question 33Single Answer
Skim milk powder fat is?
  1. A
    -5%
  2. B
    5%
  3. C
    10%
  4. D
    15%
Question 34Single Answer
Infant milk powder is fortified with?
  1. A
    Vitamins
  2. B
    Both
  3. C
    Minerals
  4. D
    None
Question 35Single Answer
Spray dryer uses?
  1. A
    Oil
  2. B
    Steam
  3. C
    Water
  4. D
    Hot air
Question 36Single Answer
Homogenization temperature is about?
  1. A
    10C
  2. B
    6070C
  3. C
    30C
  4. D
    90C
Question 37Single Answer
Pasteurized milk shelf life is?
  1. A
    6 hrs
  2. B
    24 hrs
  3. C
    25 days
  4. D
    30 days
Question 38Single Answer
Clarifier bowl rotates at?
  1. A
    Low speed
  2. B
    Medium
  3. C
    Variable
  4. D
    High speed
Question 39Single Answer
Milk filtration uses?
  1. A
    Cloth
  2. B
    Sand
  3. C
    Membrane
  4. D
    Paper
Question 40Single Answer
Market milk is cooled to?
  1. A
    0C
  2. B
    10C
  3. C
    4C
  4. D
    20C
Question 41Single Answer
Cooling prevents?
  1. A
    Protein loss
  2. B
    Fat loss
  3. C
    Microbial growth
  4. D
    Sugar loss
Question 42Single Answer
Standardization uses?
  1. A
    Homogenizer
  2. B
    Clarifier
  3. C
    Cream separator
  4. D
    Dryer
Question 43Single Answer
Separator separates?
  1. A
    Cream
  2. B
    SNF
  3. C
    Lactose
  4. D
    Protein
Question 44Single Answer
Market milk fat adjusted by?
  1. A
    Cooling
  2. B
    Heating
  3. C
    Cream addition/removal
  4. D
    Filtering
Question 45Single Answer
UHT milk packed in?
  1. A
    Aseptic packs
  2. B
    Bottles
  3. C
    Tins
  4. D
    Cans
Question 46Single Answer
Homogenized milk texture is?
  1. A
    Grainy
  2. B
    Watery
  3. C
    Thick
  4. D
    Creamy
Question 47Single Answer
Condensed milk viscosity is?
  1. A
    High
  2. B
    Low
  3. C
    Medium
  4. D
    Zero
Question 48Single Answer
Evaporated milk sterilized in?
  1. A
    Drum
  2. B
    Bottle
  3. C
    Pouch
  4. D
    Can
Question 49Single Answer
Powder moisture should be?
  1. A
    20%
  2. B
    10%
  3. C
    15%
  4. D
    -5%
Question 50Single Answer
Milk powder dissolves in?
  1. A
    Water
  2. B
    Oil
  3. C
    Alcohol
  4. D
    Acid
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