Q. What is the reason for the presence of agitator in milk silo?

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Q. What is the recommended temperature for the storage of Paneer?

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Q. What is the recommended temperature for the storage of milk?

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Q. Which of the equipment is used for chilling of milk in dairy?

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Q. The _____________ level indicator measures the static pressure represented by the head of liquid in the tank.

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Q. Which of the following is used for milk storage in dairy farms?

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Q. Which enzyme is tested for cream pasteurization?

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Q. Lactose has water solubility of __________

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Q. Which of the following has the largest particle size in milk?

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Q. Most variable constituent of milk is?

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Q. Fatty acids synthesized in mammary gland are?

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Q. Mammary glands complete unit of milk synthesis of is called _________

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Q. In what from Formaldehyde- preservatives used in milk exists?

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Q. What is the application of any effective method or substance to a clean surface for the destruction of a pathogen is called?

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Q. Buttermilk is a fluid product resulting from the manufacture of?

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Q. A product consisting of a mixture of milk and cream which contains not less than 10.5% milk fat is called?

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Q. The process of raising or lowering the percent of fat in milk or cream to the desired standard is called?

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Q. At what concentration chlorine sanitizing solutions are usually used in the dairy industry?

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Q. Chlorine compounds have widespread acceptance in the dairy industry due to?

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Q. Food value of ice cream depends to a large extent on its?

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