5

MCQ: Milk and Meat Production, Products and Technology, Pages 67–88
Edited by: Tanmoy Rana
Copyright © 2024, Narendra Publishing House, Delhi, India

ORGANIC AND
FERMENTED MILK PRODUCTS
M. Sivakumar1, C. Ramakrishnan2, P. Gokulakrishnan2
and C. Lavanya3
1Department of Veterinary Public Health and Epidemiology, Veterinary College and Research Institute,
Theni-625534, Tamil Nadu Veterinary and Animal Sciences University
2Department of Livestock Products Technology, Veterinary College and Research Institute,
Theni-625534, Tamil Nadu Veterinary and Animal Sciences University
3Department of Veterinary Anatomy, Veterinary College and Research Institute,
Salem-636112, Tamil Nadu Veterinary and Animal Sciences University

INTRODUCTION
“Organic” is a term that denotes products that have been produced in accordance with
organic production standards and certified by a duly constituted certification body or authority
(Codex Alimentarius, 2007).
“Organic agriculture” is a “holistic production management system which promotes and
enhances agro-ecosystem health, including biodiversity, biological cycles, and soil biological
activity. It emphasizes the use of management practices in preference to the use of off-farm
inputs, taking into account that regional conditions require locally adapted systems. This is
accomplished by using, where possible, cultural, biological and mechanical methods, as opposed
to using synthetic materials, to fulfil any specific function within the system” (Codex
Alimentarius, 2007).
Organic milk is defined as clear lacteal secretion obtained from apparently healthy udder
of animals reared under the system in which fertilizers, pesticides, chemicals, veterinary drug
use are prohibited and animals are fed with 100 percent organic feed. The resulting product,
the milk should free from pesticide, hormonal and antimicrobial residues.
Points to be considered during raising of animals in organic dairy farming
● Animal should be maintained in extensive farming system kept in free range(avoid confined
in building).
● Animals should be fed with 100 percent organic feed.
● Avoid feeding the animals with animal byproducts and/or urea.
● Non natural feed additives and supplements (vitamins and minerals) can be used after
getting proper approval.
68 MCQ: Milk and Meat Production, Products and Technology

● Land used for growing organic crops must prohibit the use of fertilizer, pesticide and
herbicides for at least 3 years, before the first organic harvest.
● Genetically modified organisms are strictly prohibited.
● Calves must be fed with colostrum and complete milk up to four weeks of age.
● Feeding of calves with synthetic milk replacer is prohibited.
● Avoid unnecessary usage of antimicrobials. If at all using antimicrobial
● Use of hormone for oestrus synchronization and treatment purpose are strictly prohibited
unless the animal has reproductive disorders, justified by the veterinarian.
● Artificial insemination allowed in organic farming, but embryo transfer not allowed.
● Approved health care products only used for treatment purpose.
● Organic farmer must keep records for verification.
● Every year farms are inspected and audited.
● Any farm can be inspected without prior notice.
According to FSSAI, 2017 regulation organic food that offered or promoted for sale
shall also comply with all the applicable provisions of one of the following systems, namely:
(i) National Programme for Organic Production (NPOP) under the APEDA (Agricultural and
Processed Food Products Export Development Authority) which is equivalent and accepted
by the regulations of USDA and European Union; (ii) Participatory Guarantee System for
India (PGS-India) are locally focused quality assurance system and (iii) Any other system or
standards as may be notified by the Food Authority from time to time. The FSSAI also
introduced the “Jaivik Bharath” logo to identify the authentic organic foods by consumers.

Fermented Milk and Milk Products

Fermented milk is produced by inoculating the specific harmless microorganism, which includes
either bacteria alone or combination with yeast or mold to obtain characteristic flavour and
texture. Fermentation of milk is done by different methods, viz, natural fermentation, back
slopping and controlled fermentation. Starter culture refers to a beneficial microbial culture
used for the manufacturing of fermented milk and milk products. Important function of the
starter culture during fermentation is conversion of lactose to lactic acid, production of
desired aroma and inhibition of growth of undesirable microbes. Starter culture primarily
involved in fermentation of milk are Lactococcuslactis subspp. cremoris, Lactococcuslactis
subspp. lactis, Lactobacillusdelbrueckii subspp. delbrueckii, Lactobacillus delbrueckii subspp.
lactis, Leuconstocspp. and Streptococcus thermophilus.

Classification of Fermented Dairy Products

I. Based on starter culture used for fermentation
● Lactic fermentation by use of mesophilic type starter culture eg.Cultured butter
milk, Sour cream and Lactofil
● Lactic fermentation by use of thermophilic type starter cultureeg. Yoghurt,
Bulgarian butter milk and Dahi
 Organic and Fermented Milk Products 69

● Lactic fermentation by yeasteg. Kefir, Kumiss and Leben

● Lactic fermentation by moldeg.Villi
● Probiotic type productseg.Acidophilus milk, Yakult
II. Based on the type of end product and their level of titrable acidity
● Low acid typeeg.Cultured butter milk, Cultured sour cream
● Medium acid typeeg.Acidophilus milk
● High acid typeeg. Bulgarian sour milk
● Acid-alcohol typeeg.Kefir, Kumiss
Indigenous fermented dairy products of India
● Dahi (Curd)
● Mishti doi (Sweetened dahi)
● Lassi (Sweetened butter milk)
● Chakka (Product obtained after removal of whey from dahi)
● Shrikhand (Sweetened product obtained from chakka)
● Shrikhandwadi (Dehydrated product made from shrikhand)
● Kadhi (Prepared by dahi with besan flour)
● Rabadi (Made by butter milk with either finger millet or wheat flour)
● Chhurpi (Cheese-like product)
● Chhur churpen(Made with milk and cut fruits of crab apple)
● Chhu (Cheese-like product)
● Philu (Cream like milk)
● Mohi (Butter milk)
● Shyow (Curd like product) and somar (butter milk)

Cheese
Cheese is another category of fermented milk product obtained by coagulating wholly or
partly milk and/ or products obtained from milk through the action of non-animal rennet or
other suitable coagulating agents and by partially draining the whey resulting from such
coagulation and/ or processing techniques. The product may contain starter cultures of harmless
lactic acid and/ or flavour producing bacteria and cultures of other harmless microorganisms,
safe and suitable enzymes and sodium chloride. Ripened cheese means cheese which is not
ready for consumption shortly after manufacture, but unripened cheese including fresh cheese
means cheese which is ready for consumption shortly after manufacture. Cheese is classified
based on country of origin, type of milk used for manufacture, moisture contentand ageing
process, physical and rheological properties, and microorganism used for ripening process.
● Hard cheese eg. Cheddar, Cheshire, Gruyere, Parmesan, Romano, Provolone, Edam,
Gouda and Swiss cheese
● Semi hard cheese eg.Lancashire, Limburger, Munster and Brick
● Soft cheese eg.Cream, Neufchatel, Romadur, Cottage and Liptau
● Ripened hard cheese eg. Cheddar, Samsoe and Emmentaler
70 MCQ: Milk and Meat Production, Products and Technology

● Ripened semi hard cheese eg. Danbo, Edam, Gouda, Havarti, Tilsiter and Saint Paulin
● Ripened soft cheese eg.Camembert and Brie
● Unripened soft cheese eg.Cottage, Creamed and Coulommiers
● Source of milk eg. Cottage cheese (skim milk) and Mozzarella cheese (Buffalo milk)
● Blue cheese eg.Roquefort
● Eyed cheese eg. Emmental
● Bacterial surface ripened cheeseeg.Muenster, Limburger and Tilsit
● Bacterial internal ripened cheese eg.Parmesan, cheddar, Emmental, Edam and Gouda
● Mold surface ripened cheese eg.Camembert, Brie
● Mold internal ripened cheese eg.Roquefort, Gorgonzola, Stilton and Cabrales
● Smoked cheese eg. Provolone
Health benefits of fermented milk products
● Improving bioavailability of nutrients
● Balancing the intestinal pH
● Enhancement of immunity of the host by immunomodulatory properties
● Improving growth of favorable gut microflora and controlling harmful microbes
● Therapeutic effect on constipation and ease of digestion
● Alleviation of lactose intolerance
● Antidiabetic effect
● Anticarcinogenic effect
● Regulation of blood pressure and antiatherogenic effect
● Lowering serum cholesterol by reducing its absorption in the gut
● Antiobesity effect
● Alleviation of toxic effects of mycotoxins

REFERENCES
1. Codex Alimentarius. (2007). Organically produced foods, 3rd Ed. Codex Alimentarius
Commission, World Health Organization/Food and Agriculture Organization of the United
Nations, Rome.
2. FSSR. (2017).Food Safety and Standards (Organic Foods) Regulations, 2017, Food
Safety and Standards Authority of India, Ministry of Health and Family Welfare, New
Delhi.
3. FSSR.(2011).Food Safety and Standards (Food Products Standards and Food Additives)
Regulations, 2011,Food Safety and Standards Authority of India, Ministry of Health and
Family Welfare, New Delhi.
4. Oruganti, M. (2011). Organic Dairy Farming-A new Trend in Dairy Sector. Veterinary
World, 4(3), 128.
5. Pothuraju, R., Yenuganti, V. R., Hussain, S. A., and Sharma, M. (2018). Fermented
milk in protection against inflammatory mechanisms in obesity. In Immunity and
Inflammation in Health and Disease (pp. 389-401). Academic Press.
6. Rai, R., Shangpliang, H. N. J., and Tamang, J. P. (2016). Naturally fermented milk
products of the Eastern Himalayas. Journal of Ethnic Foods, 3(4), 270-275.
 Organic and Fermented Milk Products 71

7. Rasane, P., Kailey, R., and Singh, S. K. (2017). Fermented Indigenous Indian Dairy
Products: Standards, Nutrition, Technological Significance and Opportunities for its
Processing. Journal of Pure and Applied Microbiology, 11(2).
8. Ray, B., and Bhunia, A. (2007). Fundamental Food Microbiology. CRC press.
9. Sherikar, A. T., Bachhil, V. N., and Thapliyal, D. C. (2004). Text book of Elements of
Veterinary Public Health. Indian Council of Agricultural Research New Delhi.
10. Singh, J., and Vyas, A. (2022). Advances in dairy microbial products. Woodhead
Publishing.
11. SukumarDe. (1991). Outlines of dairy technology.Oxford University Press, New Delhi.
12. Walstra, P., Wouters, J. T., and Geurts, T. J. (2005). Dairy science and technology.
CRC press.

MULTIPLE CHOICE QUESTIONS

1. Organic dairy farming is, rearing of dairy animals with use of organic and biodegradable
inputs from the ecosystem in terms of
a) Animal nutrition b) Animal health
c) Animal housing and breeding d) All the above
2. How many years will take for transition of conventional to organic farm
a) 1-2 years b) 2-3 years
c) 3-5 years d) 5-7 years
3. Which of the following statement is true for organic dairy farming
a) Cows and calves should fed 100 percent organic feed
b) Feeding of calves with synthetic milk replacers are prohibited
c) Only approved health care products can be used for treatment of animals
d) All the above
4. For the production of organic milk and milk products, animals must be under continuous
organic management for at least_______ year(s)
a) One b) Two
c) Three d) Four
5. Which of the following statement is not true for organic dairy farming
a) Organic crops, hay and pasture are grown without use of synthetic fertilizer and
pesticides for feeding of animals
b) Land used to grow organic crops must be free from all prohibited materials for at
least 3 years prior to the first organic harvest
c) Feeding of calves with synthetic milk replacer is allowed
d) Non-natural feed additives and supplements such as vitamins and minerals must
also be approved for feeding of animals
6. Organic milk should low in/free from
a) Hormonal residue b) Antimicrobial residue
c) Pesticide residue d) All the above
72 MCQ: Milk and Meat Production, Products and Technology

7. NPOP stands for __________

a) National Programme on Organic Production
b) National Project on Organic production
c) National Project on Organic Programme
d) National Programme on Organic products
8. NPOP was officially launched in the year
a) 2000 b) 2002
c) 2004 d) 2005
9. The unified logo created by FSSAI is an identity mark to distinguish organic products
to non-organic supported with the tag line at the bottom
a) Organic food b) Organic milk
c) Jaivik Bharat d) Organic product
10. The organic food offered or promoted for sale shall also comply with which of the
following system
a) National Programme for Organic Production (NPOP)
b) Participatory Guarantee System for India (PGS-India)
c) Any other system or standards as may be notified by the Food Authority from time
to time
d) All the above
11. Which of the following substances are prohibited for raising of organic dairy animals
a) Synthetic growth promoters
b) Genetically engineered vaccines
c) Hormones for heat synchronization unless used for individual animal against
reproductive disorders
d) All the above
12. Which of the following fodder preservative shall be used in organic dairy animal raising
a) Bacteria, fungi and enzymes b) Molasses
c) Plant based products d) All the above
13. Organic milk has high level of
a) Conjugated linoleic acid b) Linoleic acid
c) Arachidonic acid d) Linolenic acid
14. The aims of the National Programme for Organic Production are
1 To provide the means of evaluation of certification programmes for organic
agriculture and products as per the approved criteria
2 To accredit certification programmes
3 Certification of organic products in conformity to the National Standards for Organic
Products
4 To encourage the development of organic farming and organic processing
a) 1 and 2 is correct b) 1, 2 and 4 are correct
c) 1, 3 and 4 are correct d) 1, 2, 3 and 4 are correct
 Organic and Fermented Milk Products 73

15. National Programme for Organic Production was notified under Foreign Trade
Development and Regulation Act in the year
a) 2000 b) 2001
c) 2003 d) 2005
16. Which of the following is ahighacid fermented milk product
a) Yoghurt b) Cultured butter milk
c) Bulgarian sour milk d) Acidophilus milk
17. Example for medium acid fermented milk product is _________
a) Yoghurt b) Cultured butter milk
c) Bulgarian sour milk d) Kumiss
18. Acidophilus milk is ____________type of fermented milk product
a) High acid b) Low acid
c) Medium acid d) Acid-alcohol
19. Kefir is a product of __________type of fermentation
a) High acid b) Acid-alcohol
c) Medium acid d) Low acid
20. Cultured butter milk is type of fermented milk product
a) High acid b) Acid-alcohol
c) Medium acid d) Low acid
21. Which of the following is an acid-alcohol fermented milk product
a) Acidophilus milk b) Kumiss
c) Cultured butter milk d) Bulgarian sour milk
22. Which of the following is not a fermented milk product
a) Taette b) Dahi
c) Khoa d) Leben
23. Which of the following is an indigenous fermented milk product
a) Taette b) Dahi
c) Kumiss d) Leben
24. Symbiotic starter culture used for preparation of yoghurt is ___________
a) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus
b) Streptococcus thermophilus and Kluyveromyces marxianus
c) Lactobacillus acidophilus and Lactobacillus delbrueckii subsp. bulgaricus
d) Lactobacillusacidophilus andLactobacillus kefiri
25. Mesophilic lactic acid bacteria used for preparation of __________fermented milk
product
a) Yoghurt b) Acidophilus milk
c) Cultured butter milk d) Bulgarian butter milk
26. Which of the following is thermophilic lactic acid bacteria fermented milk product
a) Yoghurt b) Acidophilus milk
c) Bulgarian butter milk d) All the above
74 MCQ: Milk and Meat Production, Products and Technology

27. Functions of starter culture is/are

a) Production of acid, flavour and alcohol
b) Proteolytic and lipolytic activity
c) Inhibition of spoilage and pathogenic organisms
d) All the above
28. Mesophilic starter culture grows in the optimum growth temperature of ______
a) 10°C b) 30°C
c) 40°C d) 50°C
29. Thermophilic starter culture grows between optimum growth temperature of______
a) 10-20°C b) 20-30°C
c) 30-40°C d) 40-50°C
30. Finnish fermented milk is also known as
a) Kefir b) Villi
c) Skyr d) Koumiss
31. Which of the following is not a lactic acid bacteria
a) Leuconostoc b) Lactococci
c) Streptococci d) Staphylococci
32. Which of the following is a lactic acid bacteria used for fermenting milk
a) Leuconostoc b) Nocardia
c) Listeria d) Staphylococci
33. Health benefits of fermented milk products is/are
a) Antidiabetic effect, alleviation of lactose intolerance and lowering of cholesterol
b) Alleviation of constipation, lowers blood pressure and cancer prevention
c) Enhances the immunity and anti-obesity effect
d) All the above
34. Which of the following is fermented milk product
a) Cheese b) Ice cream
c) Khoa d) Cream
35. Kumiss is originated from ____________ country
a) China b) India
c) Russia d) Denmark
36. Cultured cream is also known as
a) Light cream b) Sour cream
c) Coffee cream d) Plastic cream
37. Starter culture used for preparation of sour cream is/are
a) Lactococcus lactis subsp. lactis biovar. diacetylactis
b) Leuconostoc mesenteroides subsp. cremoris
c) Streptococcus salivarius subsp. thermophilus
d) Both A and B
38. Yogurt originated from____________ country
a) India b) Bulgaria
c) Russia d) Norway
 Organic and Fermented Milk Products 75

39. Tettemelk is type of fermented milk product, prepared in ___________ country

a) Denmark b) Sweden
c) Russia d) Norway
40. Characteristic aroma of yogurt is due to the production of ___________
a) Acetaldehyde b) Diacetyl
c) Lactic acid d) Propionic acid
41. Acidophilus milk is a fermented milk product produced by using___________
a) Lactococcus lactis
b) Lactobacillus acidophilus
c) Leuconostoc lactis
d) Streptococcus salivarius subsp. thermophilus
42. Which of the following is correctly matched
a) Dahi - diacetyl b) Yoghurt - diacetyl
c) Acidophilus milk - acetaldehyde d) Kumiss - acetaldehyde
43. Which of the following product(s) is/are prepared from dahi
a) Lassi b) Makkhan
c) Shrikhand d) All the above
44. Which of the following statement is correct
a) Chhurpi is a type of cheese mainly prepared from yak milk
b) Chhurpi is a type of dahi mainly prepared from yak milk
c) Chhurpi is a type of panner mainly prepared from yak milk
d) Chhurpi is a type of sour cream mainly prepared from yak milk
45. Which of the following is correctly matched
a) Soft chhurpi - Kachcha churpi b) Hard chhurpi - Durkha
c) Fresh chhurpi - Chhur singba d) All the above
46. Sweetened dewatered dahi is known as _____________
a) Curd b) Lassi
c) Shrikhand d) Shrikhand vadi
47. Sandesh is prepared from _____________
a) Lassi b) Chakka
c) Chhana d) Shrikhand vadi
48. Acidity of sweet dahi is maximum of _____________
a) 0.2 percent b) 0.5 percent
c) 0.7 percent d) 1.0 percent
49. Acidity of sour dahi is maximum of _____________
a) 0.2 percent b) 0.5 percent
c) 0.7 percent d) 1.0 percent
50. The sweetened variety of dahi known as_____________
a) Mishti dahi b) Lal dahi
c) Payodhi d) All the above
76 MCQ: Milk and Meat Production, Products and Technology

51. Chakka is the base product for preparation of _______________

a) Curd b) Lassi
c) Shrikhand d) Shrikhand vadi
52. For the preparation of yoghurt, starter culture S. thermophilus and L. bulgaricus added
at the ratio of ___________
a) 1:1 b) 1:2
c) 2:1 d) 2:2
53. Dahi is manufactured by using single or mixed cultures of__________________
a) Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactis along with
Leuconostocspp
b) Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactisalong with
Streptococcuslactis
c) Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactisalong with
Staphylococcuslactis
d) Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactisalong with
Pediococcuslactis
54. Dahi is partially strained through a muslin cloth to remove the whey to produce a solid
mass called__________________
a) Chhanna b) Chakka
c) Shrikhand d) Shrikhand vadi
55. As per FSSAI, chakka should contain minimum of _____________ percent total solids
a) 20 b) 28
c) 30 d) 33
56. As per FSSAI, skimmed milk chakka should pose minimum of ________percent total
solids
a) 20 b) 28
c) 30 d) 33
57. As per FSSAI, full cream chakka should have minimum of _______percent total solids
a) 20 b) 28
c) 30 d) 33
58. As per FSSAI, chakka should pose maximum of ______percent titrable acidity (as
lactic acid)
a) 1.5 b) 2.5
c) 3.5 d) 4.5
59. As per FSSAI, chakka should have minimum of _________per cent milk fat on dry
basis
a) 5 b) 33
c) 38 d) 45
60. As per FSSAI, skimmed milk chakka should pose maximum of _______ per cent milk
fat on dry basis
a) 5 b) 33
c) 38 d) 45
 Organic and Fermented Milk Products 77

61. As per FSSAI, full cream chakka should have minimum of _______per cent milk fat
on dry basis
a) 5 b) 33
c) 38 d) 45
62. Which of the following statement is not true
a) As per FSSAI, chakka should poses minimum 30 per cent of milk protein on dry
basis
b) As per FSSAI, skim milk chakka should poses minimum 60 per cent of milk protein
on dry basis
c) As per FSSAI, full cream chakka should poses minimum 30 per cent of milk
protein on dry basis
d) As per FSSAI, chakka should poses minimum 60 per cent of milk protein on dry
basis
63. As per FSSAI, shrikhand should have not less than _______per cent of total solids
a) 20 b) 28
c) 30 d) 58
64. As per FSSAI, shrikhand should have not less than _______per cent of milk fat on dry
basis
a) 2.5 b) 5.0
c) 8.5 d) 10.0
65. As per FSSAI, full cream shrikhand should have not less than _______per cent of milk
fat on dry basis
a) 2.5 b) 5.0
c) 8.5 d) 10.0
66. As per FSSAI, shrikhand should have not less than _______per cent of milk protein on
dry basis
a) 7.0 b) 8.5
c) 9.0 d) 10
67. As per FSSAI, full cream shrikhand should have not less than _______per cent of milk
protein on dry basis
a) 7% b) 8.5%
c) 9% d) 10%
68. As per FSSAI, shrikhand should have not more than ______percent titrable acidity (as
lactic acid)
a) 0.5 b) 1.0
c) 1.4 d) 2.0
69. As per FSSAI, shrikhand should have not more than ______ percent sugar on dry
basis
a) 40 b) 58
c) 60 d) 72.5
78 MCQ: Milk and Meat Production, Products and Technology

70. According to FSSAI, which of the following requirement is true for yoghurt
a) It should have not less than 3.0% and not more than 15% milk fat
b) It should pose not less than 8.5% milk solid not fat
c) It shall have titrable acidity not be less than 0.6 %
d) All the above
71. According to FSSAI, which of the following requirement is true for partly skimmed
yoghurt
a) It should have more than 0.5% and less than 3.0% milk fat
b) It should pose not less than 8.5% milk solid not fat
c) It should have not less than 2.9% milk protein
d) All the above
72. According to FSSAI, which of the following requirement is true for skimmed yoghurt
a) It should have not more than 0.5% milk fat
b) It should pose not less than 8.5% milk solid not fat
c) It should have not less than 2.9% milk protein
d) All the above
73. As per FSSAI, yoghurt and flavoured dahi should contain
a) Milk solids-not-fat minimum 8.5 percent
b) Milk protein minimum 2.9 percent
c) Titratable acidity minimum 0.6 percent
d) All the above
74. Shrikhand is base for preparation of__________________
a) Chakka b) Chenna
c) Shrikhandwadi d) Mishti dahi
75. Example for hard ripened cheese is _____________________
a) Cheddar cheese b) Danbo cheese
c) Cottage cheese d) Camembert cheese
76. As per FSSAI, cheddar cheese should have not more than ______ percent of moisture
and not less than __________ percent of milk fat on dry basis, respectively
a) 39 and 45 b) 39 and 48
c) 46 and 40 d) 43 and 48
77. Tilsiter is a ______________type of cheese
a) Unripened soft cheese b) Ripened soft cheese
c) Ripened hard cheese d) Ripened semi hard cheese
78. As per FSSAI, Tilsiter cheese should have not more than ______ percent of moisture
and not less than __________ percent of milk fat on dry basis, respectively
a) 39 and 45 b) 47 and 45
c) 46 and 40 d) 43 and 48
79. Camembert is a ______________type of cheese
a) Unripened soft cheese b) Ripened soft cheese
c) Ripened hard cheese d) Ripened semi hard cheese
 Organic and Fermented Milk Products 79

80. As per FSSAI, cottage cheese should have not more than ______ percent of moisture
and not less than __________ percent of milk fat on dry basis, respectively
a) 39 and 48 b) 48 and 45
c) 80 and 4 d) 55 and 70
81. Cottage cheese is prepared from_________
a) Toned milk b) Skimmed milk
c) Double toned milk d) Full cream milk
82. Fermented milk product prepared by using combination of yeast and lactic bacteria is
_______________
a) Yakult b) Kefir
c) Cultured butter milk d) Dahi
83. Example for mold and lactic bacteria fermented milk product is __________
a) Dahi b) Kefir
c) Villi d) Yakult
84. Yakult is prepared by using _____________ strain
a) Lactococcus casei b) Lactobacillus casei
c) Streptococcus thermophilus d) Lactobacillus delbrueckii
85. Fermented milk products are rich in calcium that prevent_______ absorption to reduce
the incidence of obesity
a) Triglyceride b) Carbohydrate
c) Fatty acids d) Protein
86. Which of the following essential fatty acid present in fermented milk products reduces
the risk of adiposity and obesity
a) Conjugated linoleic acid b) Linolenic acid
c) Arachidonic acid d) Conjugated omega 3-fatty acid
87. Sweetened dahi with sugar, artificial color and cane sugar is known as_________
a) Chhash b) Mishti doi
c) Lassi d) Mahi
88. Concentrated dahi is called as ________
a) Chakka b) Mahi
c) Lassi d) Chhanna
89. Concentrated dahi mixed with sugar, flavors and condiments is known as ______
a) Chakka b) Chhanna
c) Shrikhand d) Shrikhand vadi
90. Kumiss is a product of __________type of fermentation
a) High acid b) Acid-alcohol
c) Medium acid d) Low acid
91. Casein coagulates at an isoelectric pH of ________ and also plays an important role in
determining the texture of Dahi
a) 4.0 b) 5.0
c) 4.6 d) 5.6
80 MCQ: Milk and Meat Production, Products and Technology

92. Which of the following is a cereal based fermented milk beverage

a) Rabadi b) Mishti doi
c) Maa d) Chhash
93. In traditional method, Rabadi is prepared by mixture of ________ and _________ to
ferment overnight
a) Cereal flour and dahi b) Cereal flour and lassi
c) Cereal flour and butter milk d) Cereal flour and villi
94. Cheese prepared from yak milk is known as
a) Chhach b) Kadhi
c) Chhurpi d) Mohi
95. Which of the following is/are indigenous fermented milk product(s)
1 Chhu is a strong flavored cheese like product
2 Shyow is a thick curd like product
3 Philu is a typical indigenous cream like milk product
4 Mohi is buttermilk, prepared by churning of dahi
a) 1 and 2 is correct b) 1, 2 and 3 are correct
c) 1, 3 and 4 are correct d) 1, 2, 3 and 4 are correct
96. Kadhi is a traditional fermented milk product prepared by mixing of _________ and
__________
a) Maa and maize flour b) Chhach and besan flour
c) Rabadi and wheat flour d) Mishti doi and finger millet flour
97. A by-product obtained after churning of dahi and skimming of the makkhan is known
as
a) Maa b) Chhach
c) Rabadi d) Mishti doi
98. Which of the following is correctly matched
a) Gheu/Mar - butter b) Mohi/Dhara - butter milk
c) Chhurpi - cheese d) All the above
99. Fresh chhurpi is kept in a tight container for 10 to 15 days, then the final product is
known as
a) Somar b) Maa
c) Mohi d) Gheu
100. Yak milk and cut fruits of crab apple are used for preparation of _________
a) Shyow b) Chhur chirpen
c) Philu d) Somar
101. Emmentaler cheese is also called _________
a) Camembert Cheese b) Rahmfrischkase
c) Swiss cheese d) Cottage cheese
102. As per FSSAI, Swiss cheese should have not more than ______ percent of moisture
and not less than ___________ percent of milk fat on dry basis, respectively
a) 39 and 48 b) 40 and 45
c) 48 and 45 d) 55 and 70
 Organic and Fermented Milk Products 81

103. Which of the following is pasta filata cheese

a) Camembert Cheese b) Rahmfrischkase
c) Provolone cheese d) Cottage cheese
104. Which of the following statement is correct
1 Emmentaler, Samsoe and Cheddar cheese are ripened hard cheese
2 Danbo, Edam, Gouda,Tilsiter and Havarti cheese are ripened semi hard cheese
3 Cottage, Creamed,Rahmfrischkase and Coulommiers cheese are soft unripened cheese
4 Camembert and Brie cheese are soft ripened cheese
a) 1 and 2 is correct b) 1, 2 and 3 are correct
c) 1, 3 and 4 are correct d) 1, 2, 3 and 4 are correct
105. As per FSSAI, hard pressed cheese should have not more than ______ percent of
moisture and not less than ___________ percent of milk fat on dry basis, respectively
a) 39 and 48 b) 45 and 40
c) 80 and 20 d) 60 and 35
106. As per FSSAI, semi hard cheese should have not more than ______ percent of moisture
and not less than ___________ percent of milk fat on dry basis, respectively
a) 39 and 48 b) 45 and 40
c) 52 and 45 d) 60 and 35
107. As per FSSAI, semi soft cheese should have not more than ______ percent of moisture
and not less than ___________ percent of milk fat on dry basis, respectively
a) 39 and 48 b) 45 and 40
c) 52 and 45 d) 80 and 20
108. As per FSSAI, soft cheese should have not more than ______ percent of moisture and
not less than ___________ percent of milk fat on dry basis, respectively
a) 36 and 32 b) 45 and 40
c) 52 and 45 d) 80 and 20
109. As per FSSAI, extra hard cheese should have not more than ______ percent of moisture
and not less than ___________ percent of milk fat on dry basis, respectively
a) 36 and 32 b) 39 and 48
c) 45 and 40 d) 52 and 45
110. As per FSSAI, mozzarella cheese should have not more than ______ percent of moisture
and not less than ___________ percent of milk fat on dry basis, respectively
a) 36 and 32 b) 39 and 48
c) 54 and 35 d) 60 and 35
111. As per FSSAI, pizza cheese should have not more than ______ percent of moisture
and not less than ___________ percent of milk fat on dry basis, respectively
a) 36 and 32 b) 39 and 48
c) 54 and 35 d) 60 and 35
112. Assertion (A): Unripened cheese including fresh cheeseReason (R): Unripened cheese is
ready for consumption shortly after manufacture
a) Both (A) and (R) are true and (R) is correct explanation of (A)
82 MCQ: Milk and Meat Production, Products and Technology

b) Both (A) and (R) are true but (R) is not a correct explanation of (A)
c) (A) is true but (R) is false
d) (A) is false but (R) is true
113. Which of the following is mold ripened cheese
a) Roquefort b) Camembert
c) Brie d) All the above
114. Mold used for ripening of blue cheese is___________
a) Penicillium roquefort b) Penicillium camemberti
c) Propionibacterium freudenreichii d) Brevebacterium linens
115. Mold used for ripening of Camembert cheese is _________
a) Penicillium roquefort b) Penicillium camemberti
c) Propionibacterium freudenreichii d) Brevebacterium linens
116. Which of the following is blue cheese
a) Roquefort b) Camembert
c) Brie d) Brick
117. Microorganism involved in ripening of Brick/Limburger cheese is ____________
a) Penicillium roquefort b) Penicillium camemberti
c) Propionibacterium freudenreichii d) Brevebacterium linens
118. Microorganism involved in ripening of Gammelost cheese is ____________
a) Rhizopus stolanifer b) Penicillium camemberti
c) Propionibacterium freudenreichii d) Brevebacterium linens
119. Mold used for ripening of Brie cheese is _________
a) Penicillium roquefort b) Penicillium camemberti
c) Propionibacterium freudenreichii d) Brevebacterium linens
120. In Swiss cheese production of flavour and eye formation is associated with ________
and _________respectively
a) Proline and carbon dioxide b) Propionic acid and carbon dioxide
c) Isoleucine and carbon dioxide d) Arginine and carbon dioxide
121. Microorganism involved in production of characteristic flavour and eye formation in
Swiss cheese is _______________
a) Penicillium roquefort b) Penicillium camemberti
c) Propionibacterium freudenreichii d) Brevebacterium linens
122. In cheese manufacturing process coagulation of milk is done with
a) Cultures of harmless lactic acid producing bacteria
b) Non-animal rennet
c) Suitable coagulating enzyme
d) All the above
123. Which of the following statement is true for hard cheese surface treatment with
Natamycin
a) Maximum level of application of Natamycin shall not exceed 2mg/dm3
b) The penetration depth of Natamycin in cheese (hard) shall not exceed 2 mm
 Organic and Fermented Milk Products 83

c) The maximum residue level of Natamycin in the finished cheese (hard) shall not
exceed 1mg/dm3
d) All the above
124. As per FSSAI, microbiological requirement(s) for processed cheese is/are
a) Total Plate Count less than 50000/gm
b) E. coli absent/gm
c) Salmonella absent/gm
d) All the above
125. As per FSSAI, microbiological requirement(s) for processed cheese is/are
a) Staphylococcus aureus (coagulase positive) less than 10/gm
b) Yeast and mould count less than 10/gm
c) Listeria monocytogenes absent/gm
d) All the above
126. As per FSSAI, microbiological requirements for dahi, yoghurt, chakka and shrikhand
a) Coliform count 10/gm b) E. coli absent/gm
c) Salmonella absent/25gm d) All the above
127. As per FSSAI, microbiological requirements for dahi, yoghurt, chakka and shrikhand
a) Staphylococcus aureus (coagulase positive) 50/gm
b) Yeast and mould count 50/gm
c) Listeria monocytogenes absent/gm
d) All the above
128. Find out the correct sequence of production
a) Dahi, chakka, shrikhand and shrikhandwadi
b) Dahi, shrikhand, chakka, and shrikhandwadi
c) Dahi, shrikhand, chakka and shrikhandwadi
d) Chakka, Dahi, shrikhand and shrikhandwadi
129. Acidity of final product of acidophilus milk should not exceed________
a) 0.3-0.5% b) 0.5-0.6%
c) 0.6-0.7% d) 0.7-0.9%
130. Bulgarian sour milk product is similar to ____________________
a) Yoghurt b) Butter milk
c) Lassi d) Acidophilus milk
131. Dahi forms base for
a) Chakka b) Shrikhand
c) Shrikhandwadi d) All the above
132. Example for yeast lactic fermented milk is _____________
a) Yoghurt b) Dahi
c) Kefir d) Sour cream
133. Incubation temperature for kefir preparation is ____________
a) 20-25°C b) 42-45°C
c) 30-37°C d) 35-40°C
84 MCQ: Milk and Meat Production, Products and Technology

134. Fermentation temperature for cultured butter milk preparation is ____________

a) 22°C for 12-16 hrs b) 42°C for 12-16 hrs
c) 30°C for 12-16 hrs d) 35°C for 12-16 hrs
135. Incubation temperature for cultured cream preparation is ____________
a) 21-24°C b) 42-45°C
c) 30-37°C d) 35-40°C
136. The ropiness of Nordic fermented milk products is due to the formation of __________
by lactococci
a) Diacetyl b) Exopolysaccharides
c) Lactic acid d) Polysaccharides
137. Ropy fermented milk made in Norway is known as __________
a) Laben b) Lactofil
c) Tettemelk d) Tatmjolk
138. Fermented milk with mild sour taste and ropy consistency, made in Sweden is called
__________
a) Taban b) Ymer
c) Tettemelk d) Tatmjolk
139. Which of the following is concentrated fermented milk product
a) Ymer b) Lactofil
c) Skyr d) All the above
140. Fermentation temperature for acidophilus milk is ____________
a) 22-24°C for 12-16 hrs b) 30-35°C for 12-16 hrs
c) 38-40°C for 12-16 hrs d) 44-46°C for 12-16 hrs
141. Mold starter culture used in preparation of Villi is ____________
a) Saccharomyces cerevisiae b) Geotrichum candidum
c) Penicillium roquefort d) Penicillium islandicum
142. Benefits of fermented milk is/are_____________
a) Increased nutritive value
b) More easily assimilated by the human system than milk
c) May possess therapeutic functions
d) All the above
143. Milk which has been made by employing selected microorganism is known as
__________
a) Fermented milk b) Concentrated milk
c) Sterilized milk d) Standardized milk
144. Important function(s) of starter culture in the manufacturing of a fermented product is/
are__________________
a) Acid production
b) Desired, characteristic flavour production
c) Prevention of growth of undesirable organism that may survived during pasteurization
d) All the above
 Organic and Fermented Milk Products 85

145. Commercial starter culture is available in the form of

a) Liquid b) Tablet or powder
c) Freeze dried d) All the above
146. Starter species more commonly used in dairy industry is/are
a) Streptococcus lactis b) Streptococcus cremoris
c) Streptococcus diacetilactis d) All the above
147. For the preparation of cultured butter milk ______percent of the starter inoculum is
added
a) 1 b) 2-3
c) 3-5 d) 5-7
148. For the preparation of acidophilus milk ______percent of the starter inoculum is added
a) 1 b) 2-3
c) 3-5 d) 5-7
149. Finished product of Bulgarian butter milk have acidity of ____________
a) 0.5-0.75 percent b) 1.2-1.5 percent
c) 0.80-0.85 percent d) 1.5-2.0 percent
150. Incubation temperature for Bulgarian butter milk is ____________
a) 22-24°C b) 30-35°C
c) 38-43°C d) 44-46°C
151. The finished product of kumiss may contain _________percent alcohol
a) 1.0 b) 1.5
c) 2.0 d) 2.5
152. Kefir originated from ___________
a) Russia b) Caucasian mountain
c) Indonesia d) China
153. The finished product of kefir contains _________percent lactic acid and ______ alcohol
respectively
a) 1.0 and 1.0 b) 1.0 and 2.0
c) 2.0 and 1.0 d) 1.0 and 2.5
154. Assertion (A): Kefir is fermented milk product obtained by fermentation by using kefir
grains Reason (R): Kefir grains consist of Streptococcus lactis, Betabacterium caucasicum,
kefir bacilli and lactose fermenting yeast
a) Both (A) and (R) are true and (R) is correct explanation of (A)
b) Both (A) and (R) are true but (R) is not a correct explanation of (A)
c) (A) is true but (R) is false
d) (A) is false but (R) is true
155. Incubation temperature and time for preparation of yoghurt is ____________
a) 22-24°C for 3 hrs
b) 30-35°C for 3 hrs
c) 41-43°C for 3 hrs
d) 45-48°C for 3 hrs
86 MCQ: Milk and Meat Production, Products and Technology

156. Which of the following condition is indication of starter defect(s)

a) Insufficient acidity development b) Excessive development of acidity
c) Hard and lumpy curd d) All the above
157. Final product of dahi should have desirable acidity of ________
a) 0.4-0.5% b) 0.5-0.6%
c) 0.75-0.85% d) 0.9-1.0%
158. Incubation temperature and time for preparation of dahi is ____________
a) 22-25°C for 16-18 hrs b) 30-35°C for 16-18 hrs
c) 41-43°C for 16-18 hrs d) 45-48°C for 16-18 hrs
159. Example of external mould ripened cheese is________________
a) Gammelost b) Camembert
c) Roquefort d) Stilton
160. Example of internal mould ripened cheese is/are____________
a) Gammelost b) Roquefort
c) Stilton d) All the above
161. For the manufacturing of cheese casein/fat ratio adjusted to_____________
a) 0.48-0.50 b) 0.58-0.60
c) 0.68-0.70 d) 0.78-0.80
162. In cheddar cheese making starter usually contains ______________
a) Streptococcus lactis b) Lactococcus casei
c) Lactobacillus casei d) Streptococcus thermophilus
163. Cheddaring is the combined operation of
a) Packing, turning, piling and repiling
b) Packing, turning, repiling and salting
c) Packing, turning, ageing and salting
d) Packing, turning, drying and paraffining
164. As per FSSAI, processed cheese should have not more than ______ percent of moisture
and not less than ________ percent of milk fat on dry basis, respectively
a) 36 and 32 b) 39 and 48
c) 47 and 40 d) 45 and 48
165. Example of hard cheese is/are
a) Cheddar cheese b) Provolone cheese
c) Swiss cheese d) All the above
166. Example of semi hard cheese is/are
a) Lancashire cheese b) Limburger cheese
c) Brick cheese d) All the above
167. Example of soft cheese is/are
a) Neufchatel cheese b) Liptau cheese
c) Cottage cheese d) All the above
168. Which of the following Streptococcusspp is used as thermophilic starter culture
a) Streptococcus lactis b) Streptococcus cremoris
c) Streptococcus diacetylactis d) Streptococcus thermophilus
 Organic and Fermented Milk Products 87

169. Rennet used for manufacturing of ___________

a) Khoa b) Panir
c) Cheese d) Yoghurt
170. For cheese manufacturing starter culture added at the temperature of _________
a) 22-21°C b) 30-31°C
c) 35-37°C d) 42-45°C
171. As per FSSAI, yoghurt and flavoured dahi should have milk fat ________
a) Not less than 0.5% and not more than 3%
b) Not less than 3% and not more than 15%
c) Less than 0.5%
d) More than 15%

ANSWER KEY
1 2 3 4 5 6 7 8 9 10
(d) (c) (d) (a) (c) (d) (a) (a) (c) (d)
11 12 13 14 15 16 17 18 19 20
(d) (d) (a) (d) (b) (c) (a) (c) (b) (d)
21 22 23 24 25 26 27 28 29 30
(b) (c) (b) (a) (c) (d) (d) (b) (d) (b)
31 32 33 34 35 36 37 38 39 40
(d) (a) (d) (a) (c) (b) (d) (b) (d) (a)
41 42 43 44 45 46 47 48 49 50
(b) (a) (d) (a) (d) (c) (c) (c) (d) (d)
51 52 53 54 55 56 57 58 59 60
(c) (a) (a) (b) (c) (a) (b) (b) (b) (a)
61 62 63 64 65 66 67 68 69 70
(c) (d) (d) (c) (d) (c) (a) (c) (d) (d)
71 72 73 74 75 76 77 78 79 80
(d) (d) (d) (c) (a) (b) (d) (b) (b) (c)
81 82 83 84 85 86 87 88 89 90
(b) (b) (c) (b) (c) (a) (b) (a) (c) (b)
91 92 93 94 95 96 97 98 99 100
(c) (a) (c) (c) (d) (b) (b) (d) (a) (b)
101 102 103 104 105 106 107 108 109 110
(c) (b) (c) (d) (a) (b) (c) (d) (a) (d)
111 112 113 114 115 116 117 118 119 120
(c) (a) (d) (a) (b) (a) (d) (a) (b) (a)
121 22 123 124 125 126 127 128 129 130
(c) (d) (d) (d) (d) (d) (d) (a) (c) (a)
88 MCQ: Milk and Meat Production, Products and Technology

131 132 133 134 135 136 137 138 139 140
(d) (c) (a) (a) (a) (b) (c) (d) (d) (c)
141 142 143 144 145 146 147 148 149 150
(b) (d) (a) (d) (d) (d) (a) (c) (b) (c)
151 152 153 154 155 156 157 158 159 160
(d) (b) (a) (a) (c) (d) (c) (a) (b) (d)
161 162 163 164 165 166 167 168 169 170
(c) (a) (a) (c) (d) (d) (d) (d) (c) (b)
171
(b)