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TimestampEmail AddressScoreName & Roll NumberWhich vitamin is naturally abundant in milk?What is the approximate water content in cow's milk?Which mineral is most abundant in milk?What is the pH range of fresh cow's milk?What is the primary purpose of somatic cell count (SCC) testing in milk?Which microorganism is a common cause of mastitis in dairy cows?What is the freezing point of standard cow's milk?What is the primary function of the lactoperoxidase system in raw milk?Which factor most affects the composition of milk?What is the role of immunoglobulins in colostrum?Which component of milk is most affected by heat treatment?Which test is used to determine the cleanliness of milking equipment?What is the primary cause of rancidity in milk?What is the significance of the methylene blue reduction test?Which component of milk contributes maximum to its colour?What is the primary role of milk fat globule membrane (MFGM)?What is the primary purpose of the alcohol test in milk quality control?Which vitamin is added to milk to prevent rickets?Which test is used to measure the total solids in milk?What is the primary role of casein micelles in milk?Which microorganism is a common spoilage organism in refrigerated milk?What is the primary purpose of the phosphatase test in milk?Which test is used to assess the acidity of milk?Which enzyme is inactivated during pasteurization?What is the primary purpose of the lactometer test?What is the primary role of whey proteins in milk?Which microorganism is most resistant to pasteurization?Which component of milk is most stable during storage?What is the primary purpose of the specific gravity test in milk?Which component of milk is most affected by bacterial fermentation?Which test is used to detect the presence of starch in milk?What is the primary purpose of the total plate count in milk?Column 36Which component of milk is most affected by homogenization?The primary function of a plate heat exchanger in a dairy plant is to: Which of the following proteins is heat-labile and gets denatured during pasteurization? Which component of milk is most responsible for its buffering capacity? The isoelectric point of casein is approximately: The pressure typically used in a standard two-stage milk homogenizer is: The milk separator works on the principle of: The CIP (Clean-in-Place) system is used for: The common temperature and time combination for HTST pasteurization of milk is: The color of cow milk is slightly yellow due to the presence of: What is the primary purpose of Ultra-High Temperature (UHT) processing?Which heat treatment has the least impact on milk’s nutritional value?Which test is used to confirm the efficiency of homogenization in milk?What is the primary effect of homogenization on the viscosity of milk?Which of the following is a byproduct of heterofermentative lactic acid bacteria in milk?What is the role of acetaldehyde in fermented milk?Which microorganism is used as an indicator of post-pasteurization contamination?
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4/21/2025 11:57:23Harshvardhanyadav1987@gmail.com14 / 50HARSH VARDHAN YADAV & 15d) Vitamin Kb) 65–75%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualitya) Lactobacillus acidophilusc) -1.0°C to -1.5°Cc) Increase fat contentb) Time of dayc) Confer immunity to calvesa) Lactosec) Freezing point testc) Fermentation of lactosed) Checks lactose levelsa) Lactosec) Increase lactose contentb) Measures fat contentc) Vitamin Db) Lactometer testb) Carry calcium and phosphatea) Pseudomonas spp.a) Detects bacterial loadb) Gerber testa) Lactasec) Assess bacterial loadb) Nutritional and functional propertiesc) Lactobacillusb) Lactosea) Measure fat contenta) Lactoseb) Gerber testa) Measure fat contentb) Fat globulesD) Filter milkB) β-LactoglobulinB) LactoseB) 6.6A) 100–150 psiB) Pressure differenceA) Cleaning workers’ uniformsA) 63°C for 30 minutesD) Beta-caseind) To stabilize lactosed) Sterilizationa) Phosphatase testb) Increases viscosity slightlyb) Sucroseb) Increases fat contentb) Lactobacilli
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4/21/2025 11:57:25harshitanimgani09@gmail.com36 / 50221151206017b) Vitamin B2 (Riboflavin)c) 85–90%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualityb) Staphylococcus aureusb) 0°C to 0.2°Ca) Enhance flavora) Breed of the cowc) Confer immunity to calvesc) Caseina) Standard plate countb) Hydrolysis of milk fatd) Checks lactose levelsb) Fat globulesa) Protect fat from oxidationb) Measures fat contentc) Vitamin Db) Lactometer testb) Carry calcium and phosphatea) Pseudomonas spp.b) Verifies pasteurization efficiencya) Titratable acidity testb) Alkaline phosphataseb) Determine milk densitya) Structural componentb) Mycobacteriuma) Fatb) Assess milk densitya) Lactosea) Iodine testb) Assess bacterial loadb) Fat globulesB) Pasteurize milkB) β-LactoglobulinC) WaterA) 4.6C) 2000–3000 psiB) Pressure differenceD) Milk testingB) 72°C for 15 secondsB) Caroteneb) To achieve commercial sterilityb) HTST pasteurizationb) Farrell Indexb) Increases viscosity slightlya) Carbon dioxidea) Contributes to flavora) Coliforms
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4/21/2025 11:57:51haripriyabajaj4@gmail.com39 / 50Haripriya Bajaj ,13 b) Vitamin B2 (Riboflavin)c) 85–90%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualityd) Bifidobacterium bifidumb) 0°C to 0.2°Cb) Inhibit bacterial growtha) Breed of the cowc) Confer immunity to calvesb) Whey proteinsa) Standard plate countb) Hydrolysis of milk fatb) Assesses bacterial loadb) Fat globulesa) Protect fat from oxidationa) Detects protein stabilityc) Vitamin Da) Gerber testb) Carry calcium and phosphatea) Pseudomonas spp.b) Verifies pasteurization efficiencya) Titratable acidity testb) Alkaline phosphataseb) Determine milk densityb) Nutritional and functional propertiesb) Mycobacteriumb) Lactosea) Measure fat contenta) Lactosea) Iodine testb) Assess bacterial loadb) Fat globulesB) Pasteurize milkA) CaseinA) ProteinsD) 7.0B) 500–1000 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsB) Caroteneb) To achieve commercial sterilitya) LTLT pasteurizationb) Farrell Indexb) Increases viscosity slightlya) Carbon dioxidea) Contributes to flavora) Coliforms
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4/21/2025 11:57:53dipendrasingh190802@gmail.com38 / 50Name:- Deependra pratap singh rollno:- 11b) Vitamin B2 (Riboflavin)c) 85–90%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualityd) Bifidobacterium bifiduma) -0.52°C to -0.55°Cb) Inhibit bacterial growthd) Ambient temperaturec) Confer immunity to calvesd) Mineralsa) Standard plate countb) Hydrolysis of milk fatb) Assesses bacterial loada) Lactosea) Protect fat from oxidationb) Measures fat contentc) Vitamin Db) Lactometer testb) Carry calcium and phosphatea) Pseudomonas spp.b) Verifies pasteurization efficiencya) Titratable acidity testb) Alkaline phosphataseb) Determine milk densitya) Structural componentb) Mycobacteriumb) Lactoseb) Assess milk densitya) Lactosea) Iodine testb) Assess bacterial loadb) Fat globulesB) Pasteurize milkB) β-LactoglobulinA) ProteinsA) 4.6C) 2000–3000 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsB) Caroteneb) To achieve commercial sterilitya) LTLT pasteurizationd) MBR Testa) Decreases viscosity significantlya) Carbon dioxidea) Contributes to flavora) Coliforms
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4/21/2025 12:01:36mohit6265bhind@gmail.com29 / 50Mohit 26b) Vitamin B2 (Riboflavin)c) 85–90%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualitya) Lactobacillus acidophilusa) -0.52°C to -0.55°Cd) Stabilize proteinsa) Breed of the cowc) Confer immunity to calvesd) Mineralsa) Standard plate countb) Hydrolysis of milk fatc) Determines protein qualityb) Fat globulesa) Protect fat from oxidationc) Assesses bacterial loadc) Vitamin Dd) Oven drying methodb) Carry calcium and phosphated) Streptococcus spp.b) Verifies pasteurization efficiencya) Titratable acidity testb) Alkaline phosphatasea) Measure fat contentc) Emulsifierc) Lactobacillusb) Lactoseb) Assess milk densityc) Caseina) Iodine testb) Assess bacterial loadb) Fat globulesB) Pasteurize milkA) CaseinC) WaterC) 5.2B) 500–1000 psiB) Pressure differenceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsB) Caroteneb) To achieve commercial sterilitya) LTLT pasteurizationd) MBR Testb) Increases viscosity slightlya) Carbon dioxidea) Contributes to flavorb) Lactobacilli
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4/21/2025 12:02:06vermasunnyjeet04@gmail.com22 / 50Deepanshu 221151206010b) Vitamin B2 (Riboflavin)c) 85–90%b) Calciumb) 6.5–6.8d) To evaluate protein contenta) Lactobacillus acidophilusc) -1.0°C to -1.5°Ca) Enhance flavora) Breed of the cowd) Stabilize fat globulesd) Mineralsb) Swab testb) Hydrolysis of milk fatc) Determines protein qualityb) Fat globulesa) Protect fat from oxidationd) Checks lactose levelsc) Vitamin Da) Gerber testb) Carry calcium and phosphateb) Clostridium spp.c) Measures fat contenta) Titratable acidity testb) Alkaline phosphataseb) Determine milk densityc) Emulsifierc) Lactobacillusb) Lactosec) Determine bacterial loadb) Fata) Iodine testd) Check lactose levelsb) Fat globulesC) Separate creamC) αs1-caseinA) ProteinsC) 5.2B) 500–1000 psiA) Heat transferB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsB) Caroteneb) To achieve commercial sterilityc) UHT processinga) Phosphatase testa) Decreases viscosity significantlyc) Maltosea) Contributes to flavorb) Lactobacilli
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4/21/2025 12:02:35shivamkushawaha87@gmail.com15 / 50Shivam Kushwaha 40b) Vitamin B2 (Riboflavin)c) 85–90%b) Calciuma) 4.5–5.5a) To measure fat contenta) Lactobacillus acidophilusd) -2.0°C to -2.5°Cb) Inhibit bacterial growthc) Color of the feedd) Stabilize fat globulesb) Whey proteinsd) Fat globule testd) Denaturation of caseinc) Determines protein qualityc) Mineralsa) Protect fat from oxidationd) Checks lactose levelsb) Vitamin B12d) Oven drying methodb) Carry calcium and phosphatec) Lactobacillus spp.c) Measures fat contentd) Freezing point testc) Amylasea) Measure fat contentb) Nutritional and functional propertiesa) Escherichiab) Lactoseb) Assess milk densityc) Caseinb) Gerber testb) Assess bacterial loadb) Fat globulesA) Homogenize milkB) β-LactoglobulinC) WaterA) 4.6B) 500–1000 psiA) Heat transferD) Milk testingD) 100°C for 5 secondsD) Beta-caseinc) To increase protein contentc) UHT processingd) MBR Testa) Decreases viscosity significantlyd) Calcium phosphated) Prevents microbial growthb) Lactobacilli
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4/21/2025 12:02:45siomoulyar@gmail.com26 / 50Rishabh Kumar. 33 b) Vitamin B2 (Riboflavin)b) 65–75%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualityd) Bifidobacterium bifidumb) 0°C to 0.2°Cb) Inhibit bacterial growtha) Breed of the cowc) Confer immunity to calvesc) Caseina) Standard plate countd) Denaturation of caseinb) Assesses bacterial loadb) Fat globulesa) Protect fat from oxidationc) Assesses bacterial loadc) Vitamin Dd) Oven drying methodb) Carry calcium and phosphateb) Clostridium spp.c) Measures fat contenta) Titratable acidity testa) Lactasea) Measure fat contentc) Emulsifierb) Mycobacteriumc) Whey proteinsb) Assess milk densityb) Fata) Iodine testb) Assess bacterial loadb) Fat globulesB) Pasteurize milkA) CaseinD) FatA) 4.6A) 100–150 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentC) 85°C for 10 secondsC) Xanthophyllb) To achieve commercial sterilitya) LTLT pasteurizationb) Farrell Indexc) No effect on viscositya) Carbon dioxidea) Contributes to flavorb) Lactobacilli
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4/21/2025 12:02:53raykwarakash80@gmail.com22 / 50Akash raikwar roll no. 221151206004a) Vitamin Cc) 85–90%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualitya) Lactobacillus acidophilusc) -1.0°C to -1.5°Cb) Inhibit bacterial growthd) Ambient temperatured) Stabilize fat globulesa) Lactosea) Standard plate countb) Hydrolysis of milk fatd) Checks lactose levelsb) Fat globulesa) Protect fat from oxidationc) Assesses bacterial loadc) Vitamin Db) Lactometer testa) Stabilize fat globulesc) Lactobacillus spp.b) Verifies pasteurization efficiencya) Titratable acidity testb) Alkaline phosphatasea) Measure fat contentb) Nutritional and functional propertiesc) Lactobacillusb) Lactoseb) Assess milk densityb) Fata) Iodine testb) Assess bacterial loadb) Fat globulesA) Homogenize milkB) β-LactoglobulinB) LactoseB) 6.6A) 100–150 psiA) Heat transferB) Cleaning of internal surfaces of equipmentD) 100°C for 5 secondsB) Carotened) To stabilize lactosed) Sterilizationa) Phosphatase testb) Increases viscosity slightlyd) Calcium phosphated) Prevents microbial growthb) Lactobacilli
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4/21/2025 12:02:54ay0380850@gmail.com42 / 50Aditya Pratap Singh 221151206002b) Vitamin B2 (Riboflavin)c) 85–90%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualityb) Staphylococcus aureusa) -0.52°C to -0.55°Cb) Inhibit bacterial growtha) Breed of the cowc) Confer immunity to calvesb) Whey proteinsb) Swab testb) Hydrolysis of milk fatb) Assesses bacterial loadb) Fat globulesb) Enhance flavora) Detects protein stabilityb) Vitamin B12c) Babcock testb) Carry calcium and phosphatea) Pseudomonas spp.b) Verifies pasteurization efficiencya) Titratable acidity testb) Alkaline phosphataseb) Determine milk densitya) Structural componentb) Mycobacteriumb) Lactoseb) Assess milk densitya) Lactosea) Iodine testb) Assess bacterial loadb) Fat globulesB) Pasteurize milkB) β-LactoglobulinA) ProteinsA) 4.6C) 2000–3000 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsB) Caroteneb) To achieve commercial sterilitya) LTLT pasteurizationd) MBR Testb) Increases viscosity slightlya) Carbon dioxidea) Contributes to flavora) Coliforms
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4/21/2025 12:02:56hardikvermam2004@gmail.com24 / 50Hardik Varma 12a) Vitamin Cc) 85–90%b) Calciumc) 7.0–7.5b) To assess udder health and milk qualityd) Bifidobacterium bifidumc) -1.0°C to -1.5°Cd) Stabilize proteinsa) Breed of the cowc) Confer immunity to calvesb) Whey proteinsb) Swab testa) Oxidation of proteinsb) Assesses bacterial loada) Lactosea) Protect fat from oxidationa) Detects protein stabilitya) Vitamin Ab) Lactometer testa) Stabilize fat globulesc) Lactobacillus spp.a) Detects bacterial loada) Titratable acidity testa) Lactasea) Measure fat contentb) Nutritional and functional propertiesc) Lactobacillusb) Lactoseb) Assess milk densityb) Fata) Iodine testd) Check lactose levelsb) Fat globulesA) Homogenize milkB) β-LactoglobulinD) FatA) 4.6A) 100–150 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsB) Caroteneb) To achieve commercial sterilityd) Sterilizationc) Somatic cell countb) Increases viscosity slightlya) Carbon dioxideb) Increases fat contentb) Lactobacilli
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4/21/2025 12:03:00maharajpratham786@gmail.com23 / 5028b) Vitamin B2 (Riboflavin)b) 65–75%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualitya) Lactobacillus acidophilusb) 0°C to 0.2°Cb) Inhibit bacterial growtha) Breed of the cowc) Confer immunity to calvesc) Caseinc) Freezing point testd) Denaturation of caseinb) Assesses bacterial loadd) Watera) Protect fat from oxidationc) Assesses bacterial loada) Vitamin Ad) Oven drying methodb) Carry calcium and phosphatec) Lactobacillus spp.b) Verifies pasteurization efficiencya) Titratable acidity testa) Lactasec) Assess bacterial loadb) Nutritional and functional propertiesc) Lactobacillusd) Riboflavinb) Assess milk densitya) Lactosea) Iodine testd) Check lactose levelsb) Fat globulesB) Pasteurize milkA) CaseinD) FatB) 6.6C) 2000–3000 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsA) Riboflavinc) To increase protein contentc) UHT processingd) MBR Testa) Decreases viscosity significantlyd) Calcium phosphatea) Contributes to flavorb) Lactobacilli
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4/21/2025 12:03:34shivhareabhishek2005@gmail.com27 / 50Abhishek Shivhare. 221151206001b) Vitamin B2 (Riboflavin)c) 85–90%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualityb) Staphylococcus aureusa) -0.52°C to -0.55°Cb) Inhibit bacterial growthd) Ambient temperaturec) Confer immunity to calvesc) Caseina) Standard plate counta) Oxidation of proteinsb) Assesses bacterial loadb) Fat globulesc) Increase lactose contentd) Checks lactose levelsa) Vitamin Ac) Babcock testb) Carry calcium and phosphatec) Lactobacillus spp.b) Verifies pasteurization efficiencya) Titratable acidity testb) Alkaline phosphataseb) Determine milk densityb) Nutritional and functional propertiesb) Mycobacteriumc) Whey proteinsc) Determine bacterial loada) Lactosea) Iodine testd) Check lactose levelsb) Fat globulesA) Homogenize milkB) β-LactoglobulinD) FatC) 5.2B) 500–1000 psiB) Pressure differenceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsA) Riboflavinb) To achieve commercial sterilitya) LTLT pasteurizationa) Phosphatase testa) Decreases viscosity significantlya) Carbon dioxideb) Increases fat contenta) Coliforms
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4/21/2025 12:03:39harshshinghal0502@gmail.com22 / 50Harsh Agrawal 14a) Vitamin Cb) 65–75%b) Calciuma) 4.5–5.5c) To determine lactose levelsa) Lactobacillus acidophilusb) 0°C to 0.2°Cb) Inhibit bacterial growthd) Ambient temperaturec) Confer immunity to calvesb) Whey proteinsb) Swab testa) Oxidation of proteinsa) Measures fat contenta) Lactosec) Increase lactose contenta) Detects protein stabilityc) Vitamin Dd) Oven drying methodc) Enhance flavorb) Clostridium spp.c) Measures fat contenta) Titratable acidity testb) Alkaline phosphatasea) Measure fat contentc) Emulsifierc) Lactobacillusa) Fatd) Check protein levelsd) Mineralsa) Iodine testb) Assess bacterial loadd) WaterA) Homogenize milkD) κ-caseinA) ProteinsA) 4.6A) 100–150 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsB) Caroteneb) To achieve commercial sterilitya) LTLT pasteurizationb) Farrell Indexb) Increases viscosity slightlyc) Maltosea) Contributes to flavorb) Lactobacilli
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4/21/2025 12:03:48harshitsingh01081999@gmail.com28 / 50Harshit Singh Kamal , 16d) Vitamin Kc) 85–90%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualityd) Bifidobacterium bifidumd) -2.0°C to -2.5°Cb) Inhibit bacterial growtha) Breed of the cowd) Stabilize fat globulesb) Whey proteinsb) Swab testb) Hydrolysis of milk fatd) Checks lactose levelsb) Fat globulesa) Protect fat from oxidationb) Measures fat contenta) Vitamin Aa) Gerber testa) Stabilize fat globulesc) Lactobacillus spp.c) Measures fat contenta) Titratable acidity testa) Lactaseb) Determine milk densityb) Nutritional and functional propertiesb) Mycobacteriuma) Fatb) Assess milk densityc) Caseina) Iodine testb) Assess bacterial loadb) Fat globulesB) Pasteurize milkA) CaseinA) ProteinsA) 4.6B) 500–1000 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentD) 100°C for 5 secondsB) Caroteneb) To achieve commercial sterilityc) UHT processinga) Phosphatase testb) Increases viscosity slightlya) Carbon dioxidea) Contributes to flavorb) Lactobacilli
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4/21/2025 12:04:31sandeepvishwa1802@gmail.com23 / 50221151206036c) Vitamin Ec) 85–90%b) Calciumb) 6.5–6.8c) To determine lactose levelsa) Lactobacillus acidophilusa) -0.52°C to -0.55°Cb) Inhibit bacterial growthd) Ambient temperaturec) Confer immunity to calvesb) Whey proteinsb) Swab testc) Fermentation of lactosec) Determines protein qualityc) Mineralsb) Enhance flavorc) Assesses bacterial loada) Vitamin Aa) Gerber testb) Carry calcium and phosphatec) Lactobacillus spp.b) Verifies pasteurization efficiencyb) Gerber testc) Amylasea) Measure fat contentb) Nutritional and functional propertiesb) Mycobacteriuma) Fatb) Assess milk densitya) Lactosea) Iodine testb) Assess bacterial loadb) Fat globulesA) Homogenize milkB) β-LactoglobulinD) FatA) 4.6B) 500–1000 psiA) Heat transferB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsC) Xanthophyllb) To achieve commercial sterilitya) LTLT pasteurizationc) Somatic cell countb) Increases viscosity slightlyd) Calcium phosphatec) Stabilizes lactoseb) Lactobacilli
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4/21/2025 12:04:50shakyabarkha20@gmail.com17 / 50Barkha shakya 2211516009b) Vitamin B2 (Riboflavin)b) 65–75%b) Calciumb) 6.5–6.8a) To measure fat contenta) Lactobacillus acidophilusb) 0°C to 0.2°Cb) Inhibit bacterial growtha) Breed of the cowa) Provide energyd) Mineralsa) Standard plate counta) Oxidation of proteinsa) Measures fat contentb) Fat globulesd) Stabilize proteinsa) Detects protein stabilitya) Vitamin Ad) Oven drying methoda) Stabilize fat globulesa) Pseudomonas spp.b) Verifies pasteurization efficiencya) Titratable acidity testd) Proteaseb) Determine milk densityc) Emulsifierc) Lactobacillusd) Riboflavinc) Determine bacterial loada) Lactoseb) Gerber testc) Determine protein contentOption 1d) WaterA) Homogenize milkB) β-LactoglobulinC) WaterD) 7.0B) 500–1000 psiA) Heat transferB) Cleaning of internal surfaces of equipmentD) 100°C for 5 secondsC) Xanthophylla) To improve milk flavorb) HTST pasteurizationc) Somatic cell countb) Increases viscosity slightlyb) Sucrosec) Stabilizes lactosea) Coliforms
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4/21/2025 12:06:31soniyasahu2053@gmail.com35 / 50Soniya sahu 43b) Vitamin B2 (Riboflavin)b) 65–75%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualitya) Lactobacillus acidophilusb) 0°C to 0.2°Cb) Inhibit bacterial growtha) Breed of the cowa) Provide energyd) Mineralsa) Standard plate countb) Hydrolysis of milk fatb) Assesses bacterial loadb) Fat globulesa) Protect fat from oxidationa) Detects protein stabilityc) Vitamin Dd) Oven drying methodd) Provide energya) Pseudomonas spp.b) Verifies pasteurization efficiencya) Titratable acidity testb) Alkaline phosphataseb) Determine milk densityb) Nutritional and functional propertiesb) Mycobacteriumb) Lactoseb) Assess milk densitya) Lactosea) Iodine testb) Assess bacterial loadb) Fat globulesB) Pasteurize milkB) β-LactoglobulinB) LactoseC) 5.2B) 500–1000 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsA) Riboflavinb) To achieve commercial sterilitya) LTLT pasteurizationc) Somatic cell countb) Increases viscosity slightlya) Carbon dioxidea) Contributes to flavora) Coliforms
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4/21/2025 12:07:44ilmakhanmeeran786@gmail.com23 / 5019b) Vitamin B2 (Riboflavin)b) 65–75%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualitya) Lactobacillus acidophilusa) -0.52°C to -0.55°Cb) Inhibit bacterial growtha) Breed of the cowa) Provide energyc) Caseina) Standard plate countd) Denaturation of caseina) Measures fat contenta) Lactosea) Protect fat from oxidationa) Detects protein stabilityb) Vitamin B12a) Gerber testa) Stabilize fat globulesb) Clostridium spp.b) Verifies pasteurization efficiencya) Titratable acidity testc) Amylaseb) Determine milk densityb) Nutritional and functional propertiesc) Lactobacillusd) Riboflavinb) Assess milk densitya) Lactosea) Iodine testb) Assess bacterial loadOption 1b) Fat globulesC) Separate creamA) CaseinC) WaterC) 5.2A) 100–150 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsB) Caroteneb) To achieve commercial sterilityc) UHT processingc) Somatic cell countb) Increases viscosity slightlyd) Calcium phosphatec) Stabilizes lactoseb) Lactobacilli
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4/21/2025 12:07:58thakurprincy89@gmail.com31 / 50Princy dangi / 29a) Vitamin Cc) 85–90%b) Calciumb) 6.5–6.8a) To measure fat contenta) Lactobacillus acidophilusa) -0.52°C to -0.55°Cb) Inhibit bacterial growtha) Breed of the cowc) Confer immunity to calvesd) Mineralsa) Standard plate countb) Hydrolysis of milk fata) Measures fat contenta) Lactosea) Protect fat from oxidationa) Detects protein stabilitya) Vitamin Aa) Gerber testb) Carry calcium and phosphatea) Pseudomonas spp.b) Verifies pasteurization efficiencya) Titratable acidity testb) Alkaline phosphataseb) Determine milk densitya) Structural componentb) Mycobacteriuma) Fata) Measure fat contenta) Lactosea) Iodine testb) Assess bacterial loadb) Fat globulesB) Pasteurize milkB) β-LactoglobulinD) FatB) 6.6C) 2000–3000 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsB) Caroteneb) To achieve commercial sterilitya) LTLT pasteurizationc) Somatic cell countb) Increases viscosity slightlya) Carbon dioxidea) Contributes to flavorb) Lactobacilli
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4/21/2025 12:08:02namdevanshika2004@gmail.com34 / 50Anshika Namdev/07a) Vitamin Cb) 65–75%b) Calciumb) 6.5–6.8a) To measure fat contentb) Staphylococcus aureusa) -0.52°C to -0.55°Cd) Stabilize proteinsa) Breed of the cowc) Confer immunity to calvesd) Mineralsb) Swab testb) Hydrolysis of milk fatb) Assesses bacterial loadb) Fat globulesa) Protect fat from oxidationa) Detects protein stabilityc) Vitamin Dd) Oven drying methodb) Carry calcium and phosphatea) Pseudomonas spp.b) Verifies pasteurization efficiencya) Titratable acidity testb) Alkaline phosphatasea) Measure fat contentc) Emulsifierb) Mycobacteriuma) Fatb) Assess milk densitya) Lactosea) Iodine testb) Assess bacterial loadb) Fat globulesB) Pasteurize milkB) β-LactoglobulinD) FatB) 6.6C) 2000–3000 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsC) Xanthophyllb) To achieve commercial sterilitya) LTLT pasteurizationc) Somatic cell countb) Increases viscosity slightlya) Carbon dioxidea) Contributes to flavorb) Lactobacilli
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4/21/2025 12:08:06sakshisinghy2005@gmail.com27 / 50Sakshi Singh (34)b) Vitamin B2 (Riboflavin)c) 85–90%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualityd) Bifidobacterium bifiduma) -0.52°C to -0.55°Cb) Inhibit bacterial growtha) Breed of the cowc) Confer immunity to calvesd) Mineralsa) Standard plate countd) Denaturation of caseinb) Assesses bacterial loada) Lactosea) Protect fat from oxidationa) Detects protein stabilityc) Vitamin Da) Gerber testb) Carry calcium and phosphateb) Clostridium spp.b) Verifies pasteurization efficiencya) Titratable acidity testb) Alkaline phosphatased) Check protein levelsa) Structural componenta) Escherichiab) Lactoseb) Assess milk densitya) Lactosea) Iodine testa) Measure fat contentb) Fat globulesC) Separate creamD) κ-caseinA) ProteinsC) 5.2C) 2000–3000 psiB) Pressure differenceB) Cleaning of internal surfaces of equipmentC) 85°C for 10 secondsB) Carotened) To stabilize lactosec) UHT processingc) Somatic cell countb) Increases viscosity slightlyd) Calcium phosphateb) Increases fat contenta) Coliforms
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4/21/2025 12:08:08meeransaniya786@gmail.com24 / 50Saniya meeran (37)b) Vitamin B2 (Riboflavin)b) 65–75%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualityd) Bifidobacterium bifidumc) -1.0°C to -1.5°Cb) Inhibit bacterial growtha) Breed of the cowc) Confer immunity to calvesd) Mineralsa) Standard plate countd) Denaturation of caseind) Checks lactose levelsb) Fat globulesa) Protect fat from oxidationd) Checks lactose levelsb) Vitamin B12a) Gerber testa) Stabilize fat globulesb) Clostridium spp.d) Assesses protein qualitya) Titratable acidity testc) Amylaseb) Determine milk densityb) Nutritional and functional propertiesc) Lactobacillusa) Fatb) Assess milk densitya) Lactosea) Iodine testb) Assess bacterial loadb) Fat globulesA) Homogenize milkA) CaseinA) ProteinsA) 4.6A) 100–150 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsB) Caroteneb) To achieve commercial sterilityc) UHT processingc) Somatic cell countb) Increases viscosity slightlyb) Sucrosed) Prevents microbial growthb) Lactobacilli
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4/21/2025 12:08:39manikarawat852@gmail.com37 / 50221151206023b) Vitamin B2 (Riboflavin)c) 85–90%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualityd) Bifidobacterium bifiduma) -0.52°C to -0.55°Cb) Inhibit bacterial growtha) Breed of the cowc) Confer immunity to calvesd) Mineralsa) Standard plate countb) Hydrolysis of milk fatb) Assesses bacterial loadb) Fat globulesd) Stabilize proteinsa) Detects protein stabilityc) Vitamin Da) Gerber testd) Provide energya) Pseudomonas spp.b) Verifies pasteurization efficiencya) Titratable acidity testb) Alkaline phosphataseb) Determine milk densityb) Nutritional and functional propertiesb) Mycobacteriumb) Lactosec) Determine bacterial loada) Lactosea) Iodine testb) Assess bacterial loadb) Fat globulesB) Pasteurize milkA) CaseinA) ProteinsA) 4.6A) 100–150 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsB) Caroteneb) To achieve commercial sterilityc) UHT processinga) Phosphatase testb) Increases viscosity slightlya) Carbon dioxidea) Contributes to flavora) Coliforms
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4/21/2025 12:09:06loverichhariya@gamil.com29 / 50Lave richhariya (221151206022)b) Vitamin B2 (Riboflavin)c) 85–90%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualityb) Staphylococcus aureusa) -0.52°C to -0.55°Cb) Inhibit bacterial growtha) Breed of the cowa) Provide energyb) Whey proteinsa) Standard plate countd) Denaturation of caseinb) Assesses bacterial loadb) Fat globulesa) Protect fat from oxidationc) Assesses bacterial loadc) Vitamin Da) Gerber testb) Carry calcium and phosphatea) Pseudomonas spp.b) Verifies pasteurization efficiencya) Titratable acidity testc) Amylaseb) Determine milk densitya) Structural componentc) Lactobacillusb) Lactosea) Measure fat contentc) Caseinb) Gerber testb) Assess bacterial loadOption 1a) LactoseC) Separate creamB) β-LactoglobulinB) LactoseC) 5.2C) 2000–3000 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsB) Caroteneb) To achieve commercial sterilityc) UHT processingd) MBR Testb) Increases viscosity slightlya) Carbon dioxided) Prevents microbial growthb) Lactobacilli
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4/21/2025 12:09:19meghalilitoria@gmail.com32 / 50Meghali Litoria 25b) Vitamin B2 (Riboflavin)a) 50–60%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualityb) Staphylococcus aureusa) -0.52°C to -0.55°Cb) Inhibit bacterial growtha) Breed of the cowc) Confer immunity to calvesb) Whey proteinsb) Swab testb) Hydrolysis of milk fatb) Assesses bacterial loadb) Fat globulesa) Protect fat from oxidationa) Detects protein stabilityc) Vitamin Db) Lactometer testc) Enhance flavora) Pseudomonas spp.c) Measures fat contenta) Titratable acidity testd) Proteasea) Measure fat contentb) Nutritional and functional propertiesa) Escherichiab) Lactosed) Check protein levelsd) Mineralsa) Iodine testb) Assess bacterial loadb) Fat globulesB) Pasteurize milkB) β-LactoglobulinA) ProteinsA) 4.6C) 2000–3000 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsD) Beta-caseinc) To increase protein contentc) UHT processinga) Phosphatase testc) No effect on viscosityd) Calcium phosphateb) Increases fat contenta) Coliforms
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4/21/2025 12:09:40ishikasingh88580@gmail.com24 / 50Ishikasingh/ 20a) Vitamin Cc) 85–90%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualitya) Lactobacillus acidophilusa) -0.52°C to -0.55°Ca) Enhance flavora) Breed of the cowd) Stabilize fat globulesb) Whey proteinsa) Standard plate counta) Oxidation of proteinsc) Determines protein qualityc) Mineralsc) Increase lactose contentc) Assesses bacterial loadc) Vitamin Dd) Oven drying methodb) Carry calcium and phosphatea) Pseudomonas spp.b) Verifies pasteurization efficiencya) Titratable acidity testb) Alkaline phosphataseb) Determine milk densityb) Nutritional and functional propertiesc) Lactobacillusc) Whey proteinsb) Assess milk densitya) Lactosea) Iodine testa) Measure fat contentb) Fat globulesB) Pasteurize milkC) αs1-caseinC) WaterC) 5.2A) 100–150 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsB) Carotenea) To improve milk flavorc) UHT processinga) Phosphatase testd) Converts milk to a gel-like stated) Calcium phosphated) Prevents microbial growthc) Yeasts
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4/21/2025 12:10:28anjaligunaratnam0@gmail.com31 / 50Anjali Gunaratnam (05)b) Vitamin B2 (Riboflavin)c) 85–90%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualityb) Staphylococcus aureusc) -1.0°C to -1.5°Ca) Enhance flavord) Ambient temperaturec) Confer immunity to calvesb) Whey proteinsb) Swab testa) Oxidation of proteinsb) Assesses bacterial loadd) Waterd) Stabilize proteinsb) Measures fat contentc) Vitamin Da) Gerber testa) Stabilize fat globulesa) Pseudomonas spp.b) Verifies pasteurization efficiencya) Titratable acidity testb) Alkaline phosphataseb) Determine milk densityb) Nutritional and functional propertiesc) Lactobacillusa) Fatb) Assess milk densitya) Lactosea) Iodine testb) Assess bacterial loadb) Fat globulesA) Homogenize milkA) CaseinB) LactoseB) 6.6B) 500–1000 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsB) Carotened) To stabilize lactosed) Sterilizationb) Farrell Indexb) Increases viscosity slightlya) Carbon dioxidea) Contributes to flavora) Coliforms
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4/21/2025 12:10:32jayantiprasad9648@gmail.com37 / 50Umashankar sharma,45b) Vitamin B2 (Riboflavin)c) 85–90%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualitya) Lactobacillus acidophilusa) -0.52°C to -0.55°Cd) Stabilize proteinsa) Breed of the cowc) Confer immunity to calvesb) Whey proteinsb) Swab testb) Hydrolysis of milk fatb) Assesses bacterial loadb) Fat globulesa) Protect fat from oxidationa) Detects protein stabilityc) Vitamin Dd) Oven drying methodb) Carry calcium and phosphatea) Pseudomonas spp.b) Verifies pasteurization efficiencya) Titratable acidity testb) Alkaline phosphatasea) Measure fat contentc) Emulsifierb) Mycobacteriuma) Fatb) Assess milk densitya) Lactosea) Iodine testb) Assess bacterial loadOption 1b) Fat globulesB) Pasteurize milkB) β-LactoglobulinD) FatB) 6.6C) 2000–3000 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsB) Caroteneb) To achieve commercial sterilitya) LTLT pasteurizationd) MBR Testb) Increases viscosity slightlya) Carbon dioxidec) Stabilizes lactoseb) Lactobacilli
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4/21/2025 12:10:44rajrita4321@gmail.com39 / 50Reeta 31b) Vitamin B2 (Riboflavin)c) 85–90%b) Calciumb) 6.5–6.8b) To assess udder health and milk qualityb) Staphylococcus aureusa) -0.52°C to -0.55°Cb) Inhibit bacterial growtha) Breed of the cowa) Provide energyb) Whey proteinsc) Freezing point testa) Oxidation of proteinsb) Assesses bacterial loadb) Fat globulesa) Protect fat from oxidationa) Detects protein stabilityc) Vitamin Db) Lactometer testb) Carry calcium and phosphatea) Pseudomonas spp.b) Verifies pasteurization efficiencya) Titratable acidity testb) Alkaline phosphataseb) Determine milk densityb) Nutritional and functional propertiesb) Mycobacteriuma) Fata) Measure fat contenta) Lactosea) Iodine testb) Assess bacterial loadb) Fat globulesB) Pasteurize milkB) β-LactoglobulinA) ProteinsA) 4.6A) 100–150 psiC) Centrifugal forceB) Cleaning of internal surfaces of equipmentB) 72°C for 15 secondsB) Carotenea) To improve milk flavorb) HTST pasteurizationa) Phosphatase testb) Increases viscosity slightlya) Carbon dioxidea) Contributes to flavora) Coliforms
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