Lesson 1 - Milk Procedure

Milk is complete food but it is .............

• healthy

• perishable

• expensive

• nutritious

During pasturization of milk, it is heated at 63⁰C for ............

• 15 min

• 30 min

• 45 min

• 60 min

It is necessary to .................... the milk after milking.

• strain

• cool

• pack

• refrigerate

To prevent the growth of micro-organisms in milk ........... is done

• Straining

• Cooling

• Decomposition

• Homogenization

Pasteurization .......

• to keep fat content appropriate

• boil at 63⁰C for 30 min

• keep milk at cool place for longer time

• boil at and above 100⁰C

Who invented the pasteurization process?

• Hervey Thatcher

• Devid Pasteur

• John Pasteur

• Louis Pasteur

Homogenization is done ............

• to keep fat content appropriate

• homogenize fat content

• to stop growth of micro-organisms

• to avoid spoilage of milk

The solid milk residue of curdled milk is called .............

• khava

• mava

• panner

• kalakand

......... is added to milk while making paneer.

• Curd

• Tamarind juice

• Lemon juice

• ENO

Approximately .............. gm paneer is prepared from 1 litre good quality milk.

• 100 to 150

• 200 to 250

• 500 to 550

• 700 to 750