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Question Bank

Question for MILMA Plant Assistant - Quiz / Questions / MCQ in English

Last Update on : October 10, 2026

Duration: 120 · Questions: 100 · Max Marks: 100

View MILMA Plant Assistant 2026 Exam Page

To boost your performance in MILMA Plant Assistant exam, practice each question regularly and with focus. Every question tests your subject understanding, so solve them one at a time. Taking a quiz improves your speed and accuracy. Practicing topic-wise MCQs. Students benefit greatly from reviewing questions with answer keys, which help clarify concepts and strengthen Questions knowledge for success in MILMA Plant Assistant exams.

Latest MILMA Plant Assistant Exam Question (Objective Questions), MCQ in English

Subjects : Core Subject, Allied Subject

Question Bank MILMA Plant Assistant Exam - English

Core Subject

Q 1 :
What is the normal pH range of fresh cow’s milk?
  1. A.4.5–5.0
  2. B.6.5–6.8
  3. C.7.2–7.5
  4. D.5.5–6.0
Q 2 :
Which component of milk contributes most to its energy content?
  1. A.Lactose
  2. B.Protein
  3. C.Minerals
  4. D.Fat
Q 3 :
Which vitamin in milk is most sensitive to light?
  1. A.Vitamin A
  2. B.Riboflavin (Vitamin B2)
  3. C.Vitamin D
  4. D.Vitamin E
Q 4 :
What is the main sugar present in milk?
  1. A.Glucose
  2. B.Fructose
  3. C.Lactose
  4. D.Sucrose
Q 5 :
Which protein in milk is most abundant?
  1. A.Lactoglobulin
  2. B.Whey protein
  3. C.Lactalbumin
  4. D.Casein
Q 6 :
What is the main function of homogenization in milk processing?
  1. A.Reduce fat globule size
  2. B.Increase shelf life
  3. C.Remove bacteria
  4. D.Improve taste
Q 7 :
What is the average fat content in cow’s milk?
  1. A.3–4%
  2. B.2–3%
  3. C.4–5%
  4. D.5–6%
Q 8 :
Which milk protein forms curd when milk sours?
  1. A.Whey protein
  2. B.Globulin
  3. C.Albumin
  4. D.Casein
Q 9 :
What is the standard temperature for pasteurization of milk using the High Temperature Short Time (HTST) method?
  1. A.63°C for 30 min
  2. B.72°C for 15 sec
  3. C.85°C for 5 sec
  4. D.100°C for 10 sec
Q 10 :
What is the main cause of milk souring?
  1. A.Enzymes
  2. B.Minerals
  3. C.Fats
  4. D.Lactic acid bacteria
Q 11 :
Which component of milk helps in the coagulation during cheese making?
  1. A.Lactose
  2. B.Water
  3. C.Minerals
  4. D.Casein
Q 12 :
What is the main purpose of adding vitamin D to milk?
  1. A.Prevent rickets
  2. B.Enhance color
  3. C.Improve flavor
  4. D.Increase shelf life
Q 13 :
Which mineral is present in milk in the highest concentration?
  1. A.Iron
  2. B.Calcium
  3. C.Phosphorus
  4. D.Magnesium
Q 14 :
What is the main difference between skimmed milk and whole milk?
  1. A.Fat content
  2. B.Protein content
  3. C.Lactose content
  4. D.Water content
Q 15 :
Which method is used to remove cream from milk?
  1. A.Pasteurization
  2. B.Homogenization
  3. C.Filtration
  4. D.Centrifugation
Q 16 :
Which milk component is responsible for foaming in beverages?
  1. A.Fat
  2. B.Casein
  3. C.Whey protein
  4. D.Lactose
Q 17 :
What is UHT milk?
  1. A.Ultra Heat Treated milk
  2. B.Milk with added sugar
  3. C.Milk with high fat
  4. D.Skimmed milk
Q 18 :
Which type of milk has the longest shelf life without refrigeration?
  1. A.Raw milk
  2. B.Pasteurized milk
  3. C.Condensed milk
  4. D.UHT milk
Q 19 :
What is the main reason for milk spoilage at room temperature?
  1. A.Oxidation
  2. B.Freezing
  3. C.Microbial growth
  4. D.Homogenization
Q 20 :
What is the approximate protein content in cow’s milk?
  1. A.1–2%
  2. B.3–4%
  3. C.4–5%
  4. D.2–3%
Q 21 :
Which milk product is made by churning cream?
  1. A.Butter
  2. B.Yogurt
  3. C.Cheese
  4. D.Paneer
Q 22 :
What is the primary acid produced during milk fermentation?
  1. A.Acetic acid
  2. B.Citric acid
  3. C.Lactic acid
  4. D.Formic acid
Q 23 :
What is the average lactose content in cow’s milk?
  1. A.3–4%
  2. B.4–5%
  3. C.5–6%
  4. D.6–7%
Q 24 :
Which process destroys pathogenic bacteria in milk?
  1. A.Homogenization
  2. B.Centrifugation
  3. C.Pasteurization
  4. D.Fermentation
Q 25 :
Which vitamin in milk is fat-soluble and helps in vision?
  1. A.Vitamin B2
  2. B.Vitamin D
  3. C.Vitamin A
  4. D.Vitamin C
Q 26 :
What is the primary role of milk fat in dairy products?
  1. A.Sweetness
  2. B.Color
  3. C.Coagulation
  4. D.Texture and flavor
Q 27 :
Which type of milk is used to make paneer?
  1. A.Skimmed milk
  2. B.Powdered milk
  3. C.Condensed milk
  4. D.Full cream milk
Q 28 :
Which method is commonly used for long-term preservation of milk?
  1. A.UHT treatment
  2. B.Fermentation
  3. C.Refrigeration
  4. D.Churning
Q 29 :
Which microorganism is essential for yogurt production?
  1. A.Lactobacillus bulgaricus
  2. B.Saccharomyces cerevisiae
  3. C.Escherichia coli
  4. D.Bacillus subtilis
Q 30 :
What is the main function of rennet in cheese making?
  1. A.Add flavor
  2. B.Coagulate milk
  3. C.Kill bacteria
  4. D.Increase shelf life
Q 31 :
Which milk type is richest in minerals?
  1. A.Skimmed milk
  2. B.Whole milk
  3. C.Condensed milk
  4. D.Evaporated milk
Q 32 :
Which factor most affects the shelf life of pasteurized milk?
  1. A.Fat content
  2. B.pH
  3. C.Protein content
  4. D.Storage temperature
Q 33 :
What is the approximate water content in cow’s milk?
  1. A.70%
  2. B.75%
  3. C.90%
  4. D.87%
Q 34 :
Which component of milk is important for foam stability in cappuccino?
  1. A.Casein
  2. B.Fat
  3. C.Whey protein
  4. D.Lactose
Q 35 :
Which milk product is obtained by reducing water content in milk?
  1. A.Butter
  2. B.Cheese
  3. C.Condensed milk
  4. D.Yogurt
Q 36 :
What is the main source of calcium in human diet from dairy?
  1. A.Butter
  2. B.Milk
  3. C.Cheese
  4. D.Cream
Q 37 :
Which milk product is fermented with lactic acid bacteria?
  1. A.Butter
  2. B.Yogurt
  3. C.Paneer
  4. D.Condensed milk
Q 38 :
What is the standard density of cow’s milk at 20°C?
  1. A.1.025 g/cm³
  2. B.1.055 g/cm³
  3. C.1.045 g/cm³
  4. D.1.035 g/cm³
Q 39 :
Which milk constituent is most affected by high temperature?
  1. A.Lactose
  2. B.Fat
  3. C.Minerals
  4. D.Protein
Q 40 :
Which type of milk is recommended for infants under 1 year?
  1. A.Skimmed milk
  2. B.Cow’s milk
  3. C.Condensed milk
  4. D.Infant formula
Q 41 :
What is the main reason for milk adulteration detection?
  1. A.Quality control
  2. B.Marketing
  3. C.Storage
  4. D.Homogenization
Q 42 :
Which mineral deficiency is prevented by fortified milk?
  1. A.Iron
  2. B.Calcium
  3. C.Zinc
  4. D.Sodium
Q 43 :
Which dairy product has the highest protein concentration?
  1. A.Skimmed milk
  2. B.Paneer
  3. C.Yogurt
  4. D.Butter
Q 44 :
What is the main factor affecting milk flavor?
  1. A.Fat and protein composition
  2. B.Water content
  3. C.Lactose only
  4. D.Minerals only
Q 45 :
Which process helps in reducing microbial load in milk without changing taste significantly?
  1. A.Pasteurization
  2. B.Homogenization
  3. C.Condensation
  4. D.Churning
Q 46 :
Which milk protein remains in whey after coagulation?
  1. A.Casein
  2. B.Lactalbumin
  3. C.Both b and c
  4. D.Lactoglobulin
Q 47 :
What is the main reason for adding stabilizers in flavored milk?
  1. A.Enhance taste
  2. B.Kill bacteria
  3. C.Increase fat content
  4. D.Prevent sedimentation
Q 48 :
Which type of milk is used in making ice cream?
  1. A.Skimmed milk
  2. B.Whole milk
  3. C.Condensed milk
  4. D.Powdered milk
Q 49 :
What is the main factor affecting milk coagulation time?
  1. A.Temperature
  2. B.Fat content
  3. C.pH
  4. D.Protein content
Q 50 :
What is the main carbohydrate in milk?
  1. A.Glucose
  2. B.Sucrose
  3. C.Lactose
  4. D.Maltose

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