TNPSC Animal Husbandry & Veterinary Science (Degree Standard), Code 396 · India · Tamil Nadu Public Service Commission
Original practice questions written to the published syllabus · not past papersMilk composition and quality testing, adulteration, heat processing, indigenous and fermented dairy products, dairy standards, packaging and quality control.
In the exams: ICAR AICE-JRF core group 05; ICAR AIEEA-PG 14 (LPT); TNPSC LPT 15; RPSC LPT (BIS, HACCP)
How our questions for TNPSC Animal Husbandry & Veterinary Science, Code 396 spread across the units of Milk & Milk Products Technology. Difficulty: 19 easy, 10 medium, 0 hard.
| Codex and national standards for dairy products | 4 | |
| Milk quality tests | 3 | |
| Adulteration of milk | 3 | |
| Pasteurisation | 3 | |
| Paneer and khoa | 3 | |
| Dahi and other fermented products | 3 | |
| Dairy quality control | 3 | |
| Milk composition | 2 | |
| Ghee | 2 | |
| Dairy packaging | 2 | |
| UHT processing | 1 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
Solids-not-fat (SNF) of milk consists mainly of which constituents?
A. Protein, lactose and minerals (ash)
SNF is total solids minus fat: protein, lactose and ash (plus minor constituents). Including fat contradicts the definition; lactose and vitamins alone leave out protein and ash.
Further reading: Walstra et al., Dairy Science and Technology
Using Richmond's formula (TS% = 0.25L + 1.2F + 0.14), what is the SNF of milk with a corrected lactometer reading of 30 and 4.0% fat?
A. 8.44%
TS = 0.25 x 30 + 1.2 x 4.0 + 0.14 = 7.5 + 4.8 + 0.14 = 12.44%. SNF = TS - fat = 8.44% (equivalently 0.25L + 0.2F + 0.14). 12.44% is total solids, not SNF; 7.64% subtracts 1.2F (4.8) instead of F; 4.44% subtracts the fat again from the SNF shortcut (8.44 - 4.0).
Further reading: Richmond's formula
In the Gerber test, what volume of milk is delivered into the butyrometer?
C. 10.75 mL, delivered by an 11 mL pipette
The 11 mL pipette delivers 10.75 mL because some milk clings to the glass. 10 mL is the volume of sulphuric acid and 1 mL the amyl alcohol.
Further reading: IS 1479; De, Outlines of Dairy Technology
Genuine milk from a herd has 4.0% fat; a sample from the same supply has 3.2% fat and normal SNF. Using fat abstracted % = (F - F')/F x 100, how much fat has been removed?
C. 20% of the original fat
(4.0 - 3.2)/4.0 x 100 = 20%. Dividing by the sample's 3.2 gives 25% (wrong base); 0.8 is the percentage-point difference; 80% is the fat remaining.
Further reading: De, Outlines of Dairy Technology
Which method of ghee making is most widely used in large dairy plants?
C. Creamery butter method
Plants melt unsalted creamery butter and clarify it at about 110-120 degrees C. The desi method, via dahi and makkhan, is a household and village method.
Further reading: Aneja et al., Technology of Indian Milk Products
Under FSSAI standards, what are the minimum fat and SNF for double toned milk?
D. 1.5% fat and 9.0% SNF
Double toned milk is at least 1.5% fat and 9.0% SNF. Skimmed milk is at most 0.5% fat with at least 8.7% SNF.
Further reading: FSS (FPS&FA) Regulations 2011, dairy section
Under FSSAI standards for paneer, which pair of limits applies?
B. Moisture not more than 60% and milk fat not less than 50% of dry matter
Paneer: moisture at most 60%, fat at least 50% of dry matter. 0.5%/99.5% describe ghee; 16%/80% describe butter.
Further reading: FSS (FPS&FA) Regulations 2011, dairy section
Which packaging material is most widely used for pasteurised liquid milk in India?
B. Polyethylene (LDPE/LLDPE) film pouches
Form-fill-seal polyethylene pouches dominate because they are cheap and light. Foil cartons are for UHT milk; cans for condensed milk and ghee.
Further reading: BIS packaging standards
In a CIP programme, what is the main purpose of the acid circulation step?
B. Removing milk stone (calcium phosphate scale)
Acid dissolves mineral deposits; alkali removes fat and protein; the sanitising step kills bacteria; pre-rinse removes loose milk.
Further reading: Walstra et al., Dairy Science and Technology
Which is the first of the seven HACCP principles?
B. Conduct a hazard analysis
Hazard analysis is principle 1. Assembling the team is a preliminary step, not a principle.
Further reading: Codex CXC 1-1969 (rev. 2020)
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