Question bank

Principles of milk and its products

choose the correct answer :

1- milk consists of ……………….. .

A ) protein b ) Fats

C ) Water d ) All choices are correct

2- The percentage of lactose in the composition of cow's milk is …………… .

A ) % 0,70 b ) % 87,20

C ) % 4,9 d ) % 7,5

3- Sensory evaluation are tests conducted on milk using ………………….. .

A ) Smell b ) color

C ) taste d ) All choices are correct

4- The natural taste of milk is characterized by a light sweetness, which

comes from ………….. .

A ) Chlorides b ) protein

C ) lactose d ) All choices are correct

5- the Cause of strange taste and smell in milk is …………… .

A ) Feed materials b ) Animal disease

C ) microorganisms d ) All choices are correct

6- The pH in fresh milk is ……………… .

A ) 7- 14 b ) 6,4 – 6,8

C ) 1 – 14 d ) All choices are correct

 7- The reason for the Amphoteric reaction in milk is due to ……………… .

A ) lactic acid b ) carbonic acid

C ) amino acid d ) All choices are correct

8- Factors that increases the acidity of milk …………… .

A ) The number of lactic acid bacteria b ) Period of time

C ) Storage conditions d ) All choices are correct

9- the Method for estimating acidity in milk is ………………… .

A ) Cowardice by boiling b ) Cowardice by alcohol

C ) PH Meter d ) All choices are correct

10 - If cowardice happens to milk by boiling , this means that the acidity of

the milk is higher than …………….. .

A ) % 0,23 b ) % 23

C ) % 0,21 d ) % 21

11- When the milk is left in the air for a period of time, the bacteria
…………….. their activity in the milk and work to ferment the lactose and
turn it into ……………… .

A ) decrease , lactic acid b ) increase , lactic acid

C ) decrease , amino acid d ) increase , amino acid

12- the temperature must be fixed when estimating the specific gravity in
milk is ………………… .

A ) 15 ,5 b ) 60

C ) 60 d ) All choices are correct

13- the Specific gravity for milk fat is …………….. .

A ) 0,91 b ) 0,091

C ) 91 d ) 9,1
 14- The Specific gravity for skimmed milk is …………… .

A ) 1,34 – 1,41 b ) 1, 034 – 1,041

C ) 1,25 d ) 1,025

15- Milk sample lactometer reading 30 at 60 the Specific gravity is

…………… .

A ) 1,0030 b ) 1,30

C ) 1,030 d ) 0,030

16- The fat in milk is determined by extracting the fat with organic solvents
using ……………….. .

A ) Volumetric methods b ) color methods

C ) Gravimetric methods d ) All choices are correct

17- ……………………. depend on the use of centrifugation when determining

the fat in milk .

A ) Volumetric methods b ) color methods

C ) Gravimetric methods d ) All choices are correct

18- The Purpose of using …………… in Gerber method because It works to

break the membrane of the fat granule .

A ) centrifugation b ) emyl alcohol

C ) sulfuric acid d ) All choices are correct

19- ………………. is the dry matter that remains after removing water and fat .

A ) Dry matter b ) total solids

C ) S.N.F d ) All choices are correct

20- The method used to determine the total solids in milk is ……………. .

A ) arithmetic rulers b ) Gravimetric method

C ) mathematical equations d ) All choices are correct

 21- The most famous equations used when estimating total solids in cow's
milk is ……………….. .

A ) Babcok's formula b ) Richmond's formula

C ) Fleischmann's formula d ) All choices are correct

22- When estimating the total solids in milk, the mathematical equation

% T.S ( ) is used according to ………………… .

A ) Babcok's formula b ) Richmond's formula

C ) Fleischmann's formula d ) Ghoneim's formula

23- …………………… is an estimate of the number of bacteria present in a

sample of milk .

A ) sensory evaluation b ) Chemical tests

C ) Bacteriological Examinations d ) All choices are correct

24- The method used in bacteriological testing of milk is ……………… .

A ) Methylene blue reduction test b ) Bread’s Method

C ) Standard plate - count method d ) All choices are correct

25- The degree of milk quality is acceptable if the reduction time is

……………. .

A ) less than 30 minutes b ) 2 hours – 2,5 hours

C ) More than 5,5 hours d ) All choices are correct

26- The advantage of ………………… is the identification of the morphological

characteristics of bacteria .

A ) Methylene blue reduction test b ) Bread’s Method

C ) Standard plate - count method d ) All choices are correct

 27- The ……………………… depends on preparing a series of dilutions from
the milk sample on a suitable nutritional medium for its growth.

A ) Methylene blue reduction test b ) Bread’s Method

C ) Standard plate - count method d ) All choices are correct

28- Governmental legislation in Egypt stipulates that it must not be The

percentage of S.N.F in buffalo milk is less than ……………….. .

A)%3 b ) % 5,5

C ) % 8,75 d ) % 12

Put a check mark (✓) if the statement is correct and put a cross
mark (X) if the statement is incorrect :
1- Milk contains some nutrients that the human body needs . ( )

2- The percentage of water in the composition of cow's milk is less than

the percentage of water in the composition of buffalo milk . ( )

3- The sensory evaluation is carried out at a temperature of

( 60 - 70 ). ( )

4- There is a direct relationship between acidity and pH number. ( )

5- When red litmus paper dipped in milk, it turns blue, and when blue
litmus paper dipped in milk, it turns red . ( )

6- the litmus paper guide is a sensitive guide to determine the end point
of the reaction for either acidity or alkalinity of milk. ( )

7- If milk is left in the air for a period of time, the acidity increases and the
PH number decreases . ( )

8- If cowardice happens to milk by alcohol , this means that the acidity of

the milk is higher than % 0,23. ( )

9- the average Specific gravity for natural full fat milk is 1,32 . ( )

10 - the Specific gravity for buffalo milkis higher than the Specific gravity for
cow's milk . ( )
 11 - There is an inverse relationship between temperature and specific
gravity . ( )

12 – there is a Direct relationship between % S.N.F and specific Gravity .

( )

13- Specific gravity for milk to which water has been added higher than
1.025 . ( )

14- The test for determining the percentage of fat in milk is one of the
important tests in the dairy industry. ( )

15- the most important volumetric methods are Babcok and Gerber ( )

16 - the specific gravity of Concentrated sulfuric acid that used in Gerber

method is 1.820 - 1.825 at a temperature of 60°F . ( )

17- The purpose of using amyl alcohol in Gerber method because it helps to
separate the fat in the form of a clear column. ( )

`18- S.N.F includes fat ,sugar , protein and mineral salts . ( )

19- The most famous equations used when estimating total solids in cow's milk
is Ghoneim's formula . ( )

20- If cow's milk has less than % 3 fat, Richmond's formula is used when
estimating the total solids in milk . ( )

21- In the case of chemical tests , all transactions are carried out under sterile
conditions . ( )

22- Methylene blue reduction test is a direct test to determine the microbial
content of milk. ( )

23- The degree of milk quality is acceptable if the number of bacterial in 1 ml is

more than a million . ( )

24- adding fillers (binders) such as starch in the case of adulteration of milk by
removing fat . ( )

25 - When milk is adulterated by adding water, both the fat percentage and
the S.N.F percentage decrease . ( )