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Latest ICAR PG Dairy Science Exam Question (Objective Questions), MCQ in English

Subjects : Dairy Science

Question Bank ICAR PG Dairy Science Exam - English
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Dairy Science

Question 1Single Answer
The PH of normal, fresh cow milk usually varies in the range of
  1. A
    6.8-7.0
  2. B
    6.4-6.6
  3. C
    6.2-6.4
  4. D
    6.0-6.2
Question 2Single Answer
The specific gravity of milk fat is
  1. A
    0.93
  2. B
    0.09
  3. C
    1.00                 
  4. D
    0.97
Question 3Single Answer
The specific gravity of milk protein is
  1. A
    1.346                  
  2. B
    0.93
  3. C
    4.12
  4. D
    1.666.
Question 4Single Answer
The maximum lactose content of cow milk is
  1. A
    5.0%                                          
  2. B
    3.4%
  3. C
    4.6% 
  4. D
    2.7%
Question 5Single Answer
Milk is deficient in
  1. A
    Iron                                          
  2. B
    Copper
  3. C
    Both (a) and (b)                   
  4. D
    Calcium
Question 6Single Answer
Milk is an
  1. A
    Oil in water type emulsion
  2. B
    Water in oil type emulsion
  3. C
    Oil in protein emulsion
  4. D
    Oil in carbohydrate emulsion
Question 7Single Answer
Milk spoilage results in
  1. A
    Increase in PH
  2. B
    Decrease in PH
  3. C
    PH remain constant                    
  4. D
    All the above
Question 8Single Answer
The amount of energy obtained from fat, protein and sugar is respectively
  1. A
    (9.3, 4.1, 4.1) cal/g                    
  2. B
    (4.1, 9.3, 4.1) cal/g
  3. C
    (4.1, 4.1, 9.3) cal/g                 
  4. D
    (4.1, 7.3, 4.1) cal/g
Question 9Single Answer
The fat percentage of whale milk is
  1. A
    19.6                                          
  2. B
    17.1
  3. C
    4.6                                      
  4. D
    45.8
Question 10Single Answer
Carotene acts as
  1. A
    An antioxidant                          
  2. B
    A precursor of vitamin A
  3. C
    Both (a) and (b)                  
  4. D
    An oxidizing agent
Question 11Single Answer
Which acid content increases as the lactation progresses?
  1. A
    Oleic acid                                    
  2. B
    Lactic acid
  3. C
    Acetic acid                              
  4. D
    All the above
Question 12Single Answer
Lactose breakdown gives to the formation of
  1. A
    Glucose and galactose                
  2. B
    Fructose and glucose
  3. C
    Glucose and maltose            
  4. D
    Fructose and galactose
Question 13Single Answer
Which of the following pigments is water-soluble?
  1. A
    Carotene
  2. B
    Riboflavin
  3. C
    Both (a) and (b)                     
  4. D
    Annatto
Question 14Single Answer
In Milk, each fat globule is surrounded by a thin layer of
  1. A
    Protein                                       
  2. B
    Phospholipids
  3. C
    Both (a) and (b)                    
  4. D
    Carbohydrates
Question 15Single Answer
The nature of freshly drawn milk is
  1. A
    Acidic                                    
  2. B
    Basic
  3. C
    Amphoteric
  4. D
    Neutral
Question 16Single Answer
Buffer value for the cow and buffalo milk are
  1. A
    0.0259 and 0.0317 respectively
  2. B
    0.0159 and 0.0217 respectively
  3. C
    0.0059 and 0.0017 respectively
  4. D
    0.0359 and 0.0417 respectively
Question 17Single Answer
Viscosity for the cow and buffalo milk are
  1. A
    0.86 and 1.04 respectively                
  2. B
    2.86 and 3.04 respectively
  3. C
    1.86 and 2.04 respectively
  4. D
    3.86 and 4.50 respectively
Question 18Single Answer
The process of reducing fat droplet size in milk to prevent cream separation is known
  1. A
    Pasteurization
  2. B
    Crystallization
  3. C
    Interesterification
  4. D
    Homogenization
Question 19Single Answer
In efficiently homogenized milk, the fat globules are subdivided to less than or equal to
  1. A
    4 micron
  2. B
    0.5 micron
  3. C
    1 micron
  4. D
    2 micron
Question 20Single Answer
Fat globules clusters, agglomerates which contribute to the faster fat separation is prevented in the range of
  1. A
    0.2-1 μm diameters
  2. B
    0.2-0.7 μm diameters
  3. C
    1-2 μm diameters
  4. D
    0.5-0.2 μm diameters                    
Question 21Single Answer
A particle size reduction can only be possible if viscosity ratio of the fat to the water is
  1. A
    Less than 1
  2. B
    Less than 2
  3. C
    Less than 3
  4. D
    Less than 4
Question 22Single Answer
Cavitation occurs when the kinetic energy
  1. A
    Increases during flow through the slit
  2. B
    Decreases during flow through the slit
  3. C
    Is constant during flow through the slit
  4. D
    None of these
Question 23Single Answer
Single stage homogenization
  1. A
    Increases viscosity considerably
  2. B
    Decreases viscosity considerably
  3. C
    Does not affect viscosity
  4. D
    Decreases viscosity with respect to time
Question 24Single Answer
Homogenization increases the whitening power of milk because of
  1. A
    Larger surface area of the fat
  2. B
    Lesser surface area of the fat
  3. C
    Higher degree of clustering
  4. D
    Both (b) and (c)
Question 25Single Answer
In the process of homogenization
  1. A
    Mechanical energy is converted into heat
  2. B
    Kinetic energy is converted into heat
  3. C
    Potential energy is converted into heat
  4. D
    None of these
Question 26Single Answer
Energy requirement (E) of a homogenizer can be expressed by which of the following equation?
  1. A
    E= P/Q
  2. B
    E= PQ
  3. C
    E= P+Q
  4. D
    E= P2/Q
Question 27Single Answer
The best temperature of homogenization is in the range of
  1. A
    30-40⁰C
  2. B
    60-70⁰C
  3. C
    40-50⁰C
  4. D
    40-70⁰C
Question 28Single Answer
The temperature of homogenization should not be lower than
  1. A
    30⁰C
  2. B
    54⁰C
  3. C
    40⁰C
  4. D
    44⁰C
Question 29Single Answer
Homogenization effect (or homogenizing degree) can be expressed as
  1. A
    HE = (a-b/a). 100%
  2. B
    HE = (a+b/a). 100%
  3. C
    HE = (a/a-b). 100%
  4. D
    HE = (a/a+b). 100%
Question 30Single Answer
Which of the following is true for homogenization degree for fresh milk?
  1. A
    HE ˃ 60%
  2. B
    HE˃ 50%
  3. C
    HE ˃ 40%
  4. D
    HE˃ 30%
Question 31Single Answer
The major (most abundant) fraction of milk proteins is called
  1. A
    Casein
  2. B
    Lactoglobulin
  3. C
    Lactalbumin
  4. D
    Ovalbumin
Question 32Single Answer
To be labeled as whole milk, it must contain at least how much fat?
  1. A
    10%
  2. B
    3.25-3.5%
  3. C
    7-8%
  4. D
    18-22%
Question 33Single Answer
Sweetened condensed milk is similar to evaporated milk in that it has 60-70% of its original water removed. But which of the following different food chemical is added to it?
  1. A
    Milk fat
  2. B
    Bromelin
  3. C
    Sugar
  4. D
    Vitamin E
Question 34Single Answer
Milk stone has following constituents except
  1. A
    Milk protein
  2. B
    Calcium phosphate
  3. C
    Insoluble calcium salts
  4. D
    Sodium carbonate
Question 35Single Answer
The most stable dairy foams are produced from milk fractions consisting mainly of
  1. A
    Lactoglobulin
  2. B
    Milk fat
  3. C
    Lactalbumin
  4. D
    Calcium
Question 36Single Answer
Tallowness in milk occurs due to oxidation of
  1. A
    Vitamin
  2. B
    Carbohydrate
  3. C
    Fat
  4. D
    Protein
Question 37Single Answer
The milk fat content of coffee cream, which will produce an unstable foam, is about
  1. A
    36%
  2. B
    30%
  3. C
    33%
  4. D
    20%
Question 38Single Answer
Which milk protein is most sensitive to acid?
  1. A
    Casein
  2. B
    Lactoglobulin
  3. C
    Lactalbumin
  4. D
    Glutelin
Question 39Single Answer
Which milk protein fraction is most susceptible to denaturation by heat?
  1. A
    Caseins
  2. B
    Serum proteins
  3. C
    Glutelins
  4. D
    Gliadins
Question 40Single Answer
The rate of denaturation of β-lactoglobulin A is
  1. A
    Faster than β-lactoglobulin B
  2. B
    Slower than β-lactoglobulin B
  3. C
    Same as β-lactoglobulin B
  4. D
    None of these
Question 41Single Answer
Certain enzymes act specifically on milk proteins (Partially denaturing them) and can be used to make milk “puddings” and cheeses. One such enzyme is
  1. A
    Lipase
  2. B
    Sucrose
  3. C
    Nicin
  4. D
    Rennin
Question 42Single Answer
Non-protein nitrogen content of milk (out of total nitrogen) is about
  1. A
    80%
  2. B
    76%
  3. C
    18%
  4. D
    16%
Question 43Single Answer
Molecualr weight of β-casein in Daltons is approximately
  1. A
    1200
  2. B
    2400
  3. C
    1500
  4. D
    4000
Question 44Single Answer
Rapid determination of amount of fat in milk can be done by measuring the absorption of infrared radiation at
  1. A
    2.7 μm
  2. B
    6.9 μm
  3. C
    4.8 μm
  4. D
    3.4 μm
Question 45Single Answer
Classification of β-lactoglobulin, α-lactoalbumin and serum albumin should be based on the primary sequence of ------------- in their polypeptide chain.
  1. A
    Fatty acids
  2. B
    Triglycerides
  3. C
    Amino acids
  4. D
    Monomeric units
Question 46Single Answer
The K-casein protein is soluble in 0.4 M CaCl2 at
  1. A
    7.0 PH, 4⁰C
  2. B
    4.6 PH, 10⁰C
  3. C
    4.0 PH, 4⁰C
  4. D
    7.0 PH, 4⁰C
Question 47Single Answer
Freezing, thawing or churning by mechanical means at 10⁰C helps in breaking the emulsion of
  1. A
    Peripheral proteins
  2. B
     Integral proteins
  3. C
    Both (a) and (b)
  4. D
    None of these
Question 48Single Answer
In bovine milk, and indeed in all milk consumed by humans the overwhelming carbohydrate is
  1. A
    Sucrose
  2. B
    Maltose
  3. C
    Glucose
  4. D
    Lactose
Question 49Single Answer
At what PH, lipolysis is minimum
  1. A
    7.0
  2. B
    8.5
  3. C
    6.5
  4. D
    4.5
Question 50Single Answer
Lipolysis in cream is found to be insignificant in the presence of
  1. A
    4% sodium chloride
  2. B
    4% ammonium chloride
  3. C
    8% ammonium chloride
  4. D
    8% sodium chloride
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