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Right option is (c) HIGH LEVEL Electrode and Low Level Electrode

To elaborate: An electrode is often fitted in the tank wall at the level REQUIRED for starting the AGITATOR. The agitator stops if the level in the tank drops below the electrode. This electrode is known as the low-level indicator (LL). A high-level electrode (HL) is fitted at the top of the tank to prevent overfilling.

Right option is (a) Prevent Cream separation from GRAVITY

Easiest explanation: These large tanks must have some FORM of agitation arrangement to prevent cream separation by gravity. The agitation must be very smooth. Too violent agitation CAUSES aeration of the milk and fat GLOBULE disintegration.

Correct answer is (a) 8℃

The best I can EXPLAIN: Paneer is also known as Indian cottage CHEESE. It is RICH in protein. RECOMMENDED STORAGE temperature of paneer is 8℃.

The CORRECT answer is (c) 4℃

Best explanation: By law, Grade A milk must be MAINTAINED at a temperature of 4 °C or below. Bacteria in milk will grow minimally below 4.5 °C. HOWEVER, temperatures well below 4°C are necessary to protect the milk’s quality. It is critical that these temperatures be maintained through warehousing, distribution, delivery and storage.

Right answer is (d) Plate heat EXCHANGER

To ELABORATE: Normally a temperature increase to slightly above + 4 °C is unavoidable during transportation. The milk is therefore USUALLY COOLED to below + 4 °C in a plate heat exchanger before being stored in a silo tank to await processing.

The correct CHOICE is (a) Pneumatic

Best explanation: The pneumatic level INDICATOR MEASURES the static pressure REPRESENTED by the HEAD of liquid in the tank. Greater the pressure; higher the level in the tank.

Right CHOICE is (c) Silos

For explanation I would say: Milk storage tanks and silos are ONE of the key EQUIPMENT in the dairy INDUSTRY. They are USED to store milk on dairy farms.

Right choice is (c) 18%

For explanation: Lactose is a disaccharide SUGAR COMPOSED of galactose and glucose that is FOUND in milk. Solubility in water is 19.5 g/100 mL.

The CORRECT answer is (c) ALVEOLUS

The explanation: A mammary alveolus is a small CAVITY or sac found in the mammary GLAND. Mammary alveoli are the SITE of milk production and storage in the mammary gland.

Correct option is (a) Gas

Best explanation: In personal CARE PRODUCTS, formaldehyde can be ADDED directly, or more OFTEN, it can be released from preservatives. In Milk, formaldehyde preservative exists as a gas.

Right answer is (c) SANITIZATION

Easy explanation: When ITEMS are “sanitized” it means that those surfaces have a reduction of pathogens. Sanitization is Destruction of most microorganisms (whether or not pathogenic) on WOUNDS, clothing, or HARD surfaces, through the use of chemicals or heat.

Correct choice is (d) Butter

For explanation: BUTTERMILK refers to a number of dairy DRINKS. Originally, buttermilk was the liquid left behind after churning butter out of CREAM.

The CORRECT OPTION is (c) Half-and –Half

For explanation: Half and half is simplyhalf whole MILK and half cream.Its butterfat content is usually 12.5%.but NEVER less than 10.5%.

Correct answer is (c) Standardization

The best I can EXPLAIN: Standardization of milk refers to the adjustment which MEANS raising or LOWERING of fat and solids not fat LEVELS of milk. It is simply the process of adjusting the fat CONTENT of milk.

The correct choice is (C) 200-500 ppm

Explanation: It is IMPORTANT to prepare the sanitizing solution ACCURATELY to ENSURE that the CONCENTRATION is in optimum range for optimal results. Chlorine sanitizing solution to be effective is used at the concentration of 200-500 ppm.

Right ANSWER is (b) High SANITIZING efficiency

The EXPLANATION is: Sanitization is ONE of the important aspects of the dairy industry. Chlorine is a highly efficient sanitizing agent.

The correct option is (b) High protein contents

The explanation: Cheese has been an important part of the human DIET, both as a dietary staple and GOURMET food. In addition to being delicious, it is HIGHLY nutritious and very RICH in several vitamins and minerals.

The CORRECT option is (b) 80 %

For explanation: Butter MUST contain at least 80% butterfat. In PRACTICE, most AMERICAN butters contain slightly more than that, averaging around 81% butterfat.

Correct option is (d) Calories

The best I can explain: Energy VALUE CALCULATION uses a SINGLE factor for each of the energy-yielding substrates (protein, fat, and carbohydrate), REGARDLESS of the food in which it is found. The energy VALUES are 37 kJ/g (9.0 kcal/g) for fat, 17 kJ/g (4.0 kcal/g) for protein, and 17 kJ/g (4.0 kcal/g) for carbohydrates.

Right answer is (C) Streptococcus lactis

Easiest explanation: Streptococcus lactis, Members of the LACTOCOCCUS genus (lactis, milk; milk cocci) are FACULTATIVELY anaerobic, catalase-negative, gram-positive cocci that occur SINGLY, in pairs, or in chains. They are extensively found in DIRTY milk utensils.

The correct ANSWER is (b) 1.032

Explanation: The SPECIFIC GRAVITY of milk MEASURED at 15^oC or 20^oC is normally 1.028 – 1,033 kg/litre. The specific gravity depends on the protein and fat content. The specific gravity of fat is 0.93, solids-non-fat, 1.6 and water 1.0 kg/litre.

The CORRECT choice is (B) -0.55 °C

The explanation: MILK that has been watered down contains more water and less solutes, so its freezing point is closer to 0 °C. Most milk processors will conclude that milk has been watered down if the freezing point is anywhere above -0.55 °C.

The correct CHOICE is (a) 100-101 °C

To explain: Milk is a mix of butter fat and WATER so it is slightly heavier than water. The boiling points of liquids are DUE to the gravity of the liquid. Milk BOILS at 100-101 °C.

The CORRECT option is (b) DIASTASE

To elaborate: Diastase is an enzyme GROUP that is originally found in malt and it is produced when the GERMINATION of the seeds happens. Diastase CONVERTS starch into maltose and after that it converts it this into glucose.

Right option is (b) Carotinoids

The explanation: Carotenoids are PLANT pigments responsible for bright red, YELLOW and ORANGE hues in many FRUITS and vegetables. They are also responsible for yellow color in milk fat.

The correct choice is (b) Cuprous Oxide

Best explanation: LACTOSE is the PRIMARY milk carbohydrate. It REDUCES COPPER SALT to cuprous oxide.

Right option is (B) 60.5

The explanation: The energy value of a food is calculated BASED on the CALORIES provided by the amount of protein (4 kcal/gram), CARBOHYDRATE (4 kcal/gram), and fat (9 kcal/gram) that is present. ACCORDING to this, the milk has an energy value of 60.5.

The correct choice is (d) Unsaturated Glycerides

The EXPLANATION: The iodine value in chemistry is the mass of iodine in grams that is consumed by 100 grams of a CHEMICAL substance. Iodine NUMBERS are OFTEN used to DETERMINE the amount of unsaturation in fatty acids.

Correct CHOICE is (c) 0.93

To explain I would say: The specific gravity depends on the protein and FAT CONTENT. MILK has the specific gravity of 0.93 at 21℃.

The CORRECT choice is (a) 32-36 °C

To EXPLAIN I would say: MILK is a mix of butter fat and water so it is slightly heavier than water. Milk Fat MELTS at 32-36 °C.

Correct option is (a) Lactobacillus bulgaricus and Streptococcus THERMOPHILUS

For explanation I would say: The bacteria USED to make YOGURT are known as “yogurt cultures”. Lactobacillus bulgaricus and Streptococcus thermophilus are two STRAINS used in yogurt preparation.

Correct option is (b) Propionibacterium

Explanation: In Swiss-type cheeses, the EYES form as a RESULT of the activity of propionic acid BACTERIA (propionibacteria), notably Propionibacterium freudenreichii subsp. shermanii. These bacteria transform lactic acid into propionic acid and carbon DIOXIDE.

The correct option is (C) -34 °C

For explanation: Ice cream is a DAIRY dessert. -34℃ is the temperature PREFERRED to TOUGHEN the semisolid ice cream.

Right choice is (c) OVERRUN

The BEST I can explain: Ice cream overrun REFERS to the amount of air pushed into the ice cream while it is being MADE. Standard of 50%overrun means that the ice cream is made with one part air to every two parts cream.

The correct answer is (b) Bovine GROWTH Hormone

For explanation I WOULD say: Growth hormones aid in increased MILK PRODUCTION in lactating COWS. Approximately 18% of increased milk production is noticed by injecting Bovine Growth Hormone.

The correct ANSWER is (a) 2.25 times

The best EXPLANATION: In the PROCESS of preparation of Evaporated milk it is concentrated) The concentration should be 2.25 times the solid of normal whole milk.

Right ANSWER is (b) Low Sodium Milk

To EXPLAIN I would say: Low sodium milk is RECOMMENDED to PEOPLE with high blood pressure. High AMOUNT of sodium in milk has adverse effect on their health.

The correct ANSWER is (b) Kill disease producing organisms

For explanation: PASTEURIZATION is a PHENOMENON of heat treating a liquid or food to kill pathogenic bacteria to make the food SAFE to eat. The use of pasteurization to kill pathogenic bacteria has aided to REDUCE the transmission of diseases.

The correct OPTION is (c) 3.5%

The best I can explain: Bovine milk CONTAINS the NUTRIENTS NEEDED for growth and development of the calf, and is a resource of lipids, proteins, amino acids, vitamins and minerals. It has 3.5% protein.

Correct answer is (c) GLYCERIDES

Easy explanation: Emulsifying agents are both fat soluble and WATER soluble. Emulsifying agents enable fat to be uniformly DISPERSED in water as an EMULSION. Glycerides are emulsifying agents used in BUTTER.

The correct answer is (c) 0.02 %

For EXPLANATION: CaCl2 is ADDED to MILK during cheese making process. It must be added at the rate of 0.02%.