Certificate In Paneer Processing /30 1 Your Examination is Complete ! Certificate In Paneer ProcessingOnline Examination Detail: Duration- 60 minutes. Number of Questions- 30. (Multiple Choice Questions). Maximum Marks- 100, Passing Marks- 40%. There is no negative marking. Candidate Details NameEmailPhone Number 1 / 301. What is the shelf life of paneer in room? A. 8-12 Hours B. 1-2 Days C. 3-4 Days D. 5-6 Days 2 / 302. Which milk is best for paneer? A. Cow milk B. Buffalo milk C. Both (a) and (b) D. None of these 3 / 303. Which of the following is the preservatives for milk? A. Boric acids B. Formalin C. Sodium carbonates D. All of the above 4 / 304. Is there lactose in paneer? A. Paneer is low in lactose B. Paneer is medium in lactose C. Paneer is high in lactose D. Paneer is no lactose 5 / 305. What is the pH of paneer? A. 3.0-4.0 B. 4.5-5.5 C. 5.7-6.0 D. 6.5-6.7 6 / 306. Can we make paneer if milk is spoiled? A. Yes B. No 7 / 307. What is the pH of milk? A. 3.0-4.0 B. 4.5-5.5 C. 5.7-6.0 D. 6.5-6.7 8 / 308. What does dairy technology mean? A. Study that deals with the domestic animals which produce milk B. Study that deals with the production of milk C. Study that deals with the processing of milk and milk products D. All of the mentioned 9 / 309. Is paneer fermented or not? A. Fermented B. No C. Both are applied 10 / 3010. What is the biological value of paneer protein? A. 60-73% B. 79-84% C. 85-87% D. 80-86% 11 / 3011. Which of the following is not a diary product? A. Custard B. Ice Cream C. Fermented milk D. Coconut milk 12 / 3012. What is the moisture content of paneer? A. 40% B. 50% C. 60% D. 80% 13 / 3013. What is the chemical name of paneer? A. Citric acid B. Lactic acid C. Tartaric acid D. All of the above 14 / 3014. What is not the justification for government involvement in the marketing of milk? A. Price and Income support for Dairy farmers B. To reduce the consumption C. Improve market power of farmers D. Reduce price and income flexibility 15 / 3015. What is the main vitamin in paneer? A. Vitamin D B. Vitamin B2 C. Vitamin B12 D. All of the above 16 / 3016. What percentage of whole milk is fat when compared on a dry matter basis? A. About 73% B. About 25% C. About 38% D. Exactly 46% 17 / 3017. Which acid is used in paneer making? A. Citric acid B. Lactic acid C. Tartaric acid D. All of the above 18 / 3018. Which of the following material is used for heat transfer in the dairy industry? A. Copper B. Platinum C. Iron D. Stainless steel 19 / 3019. Can we freeze paneer? A. Yes, you can safely freeze Paneer B. No, you can’t freeze Paneer 20 / 3020. Paneer is a _________ cheese. A. Melting B. Non-melting C. Protein D. Non-protein 21 / 3021. What is the shelf life of paneer in refrigeration temperature? A. 8-12 Hours B. 1-2 Days C. 3-4 Days D. 5-6 Days 22 / 3022. Cow milk is used for making which of the following: A. Butter B. Paneer C. Cheese D. All above 23 / 3023. Which of the following has the largest particle size in milk? A. Casein micelles B. Lactose C. Minerals D. Fat globule 24 / 3024. What is used as coagulant for paneer preparation? A. Citric acid B. Lactic acid C. Tartaric acid D. All of the above 25 / 3025. Paneer is a- A. Fermented milk product B. Concentrated milk product C. Dried milk product D. Coagulated milk product 26 / 3026. How much paneer is in 1 kg of milk? A. 100-120g B. 140-160g C. 200-230g D. 250-300g 27 / 3027. Why dairy products are required for human body? A. Important source of nutrients B. Important food source C. They’re not important D. Because they’re available abundantly in nature 28 / 3028. What pH is curdling? A. 3.0-4.0 B. 4.5-5.5 C. 5.7-6.0 D. 6.5-6.7 29 / 3029. Dairy Rations for lactating cows should be not be calculated based on: A. Season B. Body Size C. Stage of lactation D. Milk Production 30 / 3030. What form of milk is made by the churning of whipping cream? A. Butter B. Cream C. Ghee D. Curd Exit
