Milk - nutrition quality of milk
Q-I Tick the correct answer-
1 Milk is a poor source of:
a.)Calcium
b.)Phophorus
C.)Iron☑️
D.)None of the above
2 The yellow colour of cow”milk is due to the presence of:
a.)Retinol
b.)Carotene☑️
C.)Riboflavin
d.)Thiamin
3 Buffalo milk has a fat content of:
a) 6.0%
b) 6.5%☑️
c) 4.65%
d) 5.6%
4 When milk is exposed to sun, there is loss of this vitamin:
a)Thiamin
b)Riboflavin☑️
C)Niacin
d)Ascorbic acid
5 Milk sugar is composed of:
a)Glucse + Galactose☑️
b)Glucse + Glucose
C)Glucose + Fructose
D)Galactose + Galactose
6 Milk is rich in all essential vitamins except:
a) Vitamin A
b) Vitamin E
c) Vitamin C☑️
d) Vitamin K
7 The flavor of milk is mainly due to:
a) Milk sugar
b) Milk Fat☑️
c) Milk Proteins
d) None of the above
8 Milk is a complete protein because it has:
a)High protein efficiency ratio
b)High biological value
C)All essential amino acids
d)All of the above☑️
9 The main protein of milk is:
a)Casein☑️
b)Albumin
C)Globulin
d)Immunoglobin
10 The absorption of calcium is enhanced by:
a)Vitamin D ☑️
b)Vitamin E
C)Vitamin C
d)Vitamin K
MCQ for RAAWE
11 What is the principal carbohydrate in the milks of all mammals?
a. Lactose☑️
b. Glucose
c. Sucrose
d. Fructos
12 Percentage of water in buffalo milk is:-
a. 65-67 %
b. 70-75 %
c. 80-85 %
d. 87-90 %☑️
13 Soft fats in milk fat are:-
a. Lauric & Stearic
b. Capric & Lauric
c. Oleic & Butyric☑️
d. Oleic & Lauric
14 Principal protein in milk is:-
a. Albumin
b. Lactalbumin
c. Casein☑️
d. Lactoglobulin
15 Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
a) Cold and dry
b) Hot and humid☑️
c) Cool and humid
d) Warm and dry
.16____ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
a) Ionization
b) Evaporation
c) Pasteurization
d) Homogenization☑️
17 Summer milk has been estimated to contain 1.6 times as much vitamin __ as winter milk.
a) A☑️
b) B
c) C
d) D
18 The milk becomes the property of the buyer once ?
a) The transport truck reaches the plant
b) It is loaded into the transport truck on the farm☑️
c) The transport truck leaves the farm
d) It is unloaded into the processor’s bulk tanks
19 Milk contains 87 % water and the rest is solids and fats. Which of the following is not included as milk solid?
a) Protein
b) Water☑️
c) Carbohydrate
d) Milk Fat
20 What is the application of any effective method or substance to a clean surface for destruction of pathogen is called?
a. Pasteurization
b. High Temperature Treatment
c. Sanitization ☑️
d. Cleaning
Fortifications of mik
21 The FSSAI standards for fortification of milk were released in the year:
a)2019
b)2016☑️
C)2018
d) 2012
22. Milk is fortified with:
a) Vitamin A
b) Vitamin D
c) Vitamin C
d) Both a & b☑️
23. The most simple and cost effective method for eliminating micronutrient deficiency in large population groups is:
a) Supplementation
b) Nutrition education
c) Medication
d) Fortification☑️
24. In India fortified milk was first supplied by:
a) Amul Dairy
b) Mother Dairy☑️
c) Kwality Dairy
d) Saras Dairy
25. Expanded form of NDDB is:
a) National Dairy Development Bureau
b) National Dairy Development Board☑️
c) National Dairy Designing Board
d) Nandini Dairy Development Board
26. The disease associated with Vitamin D deficiency is:
a) Scurvey
b) Night blindness
c) Rickets☑️
d) Pellagra
27. Creamline dairy is situated in:
a) Rajasthan
b) Gujrat
c) South India☑️
d) Madhya Pradesh
28. FSSAI standard for fortifying milk with Vitamin A is:
a) 250-400 ug/L
b) 200-250 ug/L
c) 270-450 ug/L☑️
d) 250-450 ug/L
29. The Jharkhand fortified milk is sold in the brand name of:
a) Nandini
b) Megha
c) Medha☑️
d) Parag
30. Most common form of Vitamin A to fortify milk is:
a) Retinyl Acetate
b) Retinyl Palmitate☑️
c) Retinyl Propionate
d) None of the above
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