Q1. An example of a partially desiccated milk product is?

1. Chhana
2. Khoa
3. Curd
4. Paneer

ANSWER: B. Khoa

• Explanation: Khoa is a partially desiccated milk product. Heat energy is used to concentrate milk in concentrated or partially desiccated milk products. Evaporation of product vapors reduces the moisture percentage in milk. Product qualities such as smell, color, aroma, and texture are transferred to the items based on the extent of heat treatment. Khoa and khoa-based items such as Gulab Jamun, milk cake, and so on. ii) Basundi and iii) Rabri are some examples.

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Q2.  _______ is a fermented, intermediate dairy product obtained during the production of Shrikhand.

1. Ghee
2. Khoa
3. Chakka
4. Curd

ANSWER: C. Chakka

• Explanation – Chakka is a fermented intermediate dairy product obtained from Shrikhand manufacturing. Chakka is strained dahi, or the curd mass obtained after extracting whey from dahi using a muslin cloth or a basket centrifuge. Hung curd is another name for it. A 28-inch-diameter basket centrifuge spinning at 1,100 rpm produced 80 kg of curd per hour.

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Q3. The iodine number for milk fat falls within the range of _____.

1. 10-15
2. 26-35
3. 16-25
4. 36-45

ANSWER – B. 26-35

• Explanation: The number of grams of iodine absorbed by 100 g of fat under particular conditions is known as the iodine number. As a result, a constant is a measure of a fat’s unsaturated connections. The iodine content of milk fat ranges from 26 to 35, which is low when compared to other fats and oils. Wig’s approach is used to calculate this. Each unsaturated bond absorbs one molecule of halogen compound, which is given as the equivalent number of grams of iodine absorbed by 100 g of fat.

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Q4. The Refractive index for milk fat reading is normally made at 40℃ using the Abbe refractometer and its values range from ______.

1. 1.4157 to 1.4566
2. 1.2134 to 1.2734
3. 1.3208 to 1.3687
4. 1.5432 to 1.9765

ANSWER: A. 1.4157 to 1.4566

• Explanation: The ratio of the velocity of light in a vacuum to the velocity of light in the sample medium is known as the refractive index. Milk fat readings are generally taken at 40 degrees Celsius using an Abbe refractometer, with values ranging from 1.4157 to 1.4566. In comparison to other fats and oils, this value is minimal. The molecular weight and degree of saturation of the component fatty acids have an impact on the RI of ghee. Adulteration could be detected using RI.

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Q5. ________ is primarily a measure of butyric acid and caproic acid.

1. Iodine value
2. RM number
3. Refractive index
4. All of the above

ANSWER: B. RM number

• Explanation – The number of ml of n/10 Sodium hydroxide required to neutralize the steam volatile water-soluble fatty acids distilled from 5 g of ghee under precise conditions described in the procedure is known as the Reichert-Meissl Number (RM Number). It is primarily used to determine butyric and caproic acid levels. Milk fat has a value that ranges from 17 to 35, which is higher than all other fats and oils. As a result, milk fat has the highest concentration of these acids of all the fats.

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