Organizer : Vigyan Setu Foundation, Bridging Science and Society
In 2014, the National Dairy Development Board (NDDB) and the Indian Dairy Association (IDA) first announced to celebrate National Milk Day on November 26 each year, marking the birth anniversary of Dr Verghese Kurien, the architect of India’s White Revolution.
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100% Correct Answers Here
The major component of milk is*
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Protein
Fat
Lactose
Water
The primary protein in milk is*
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Casein
Tryptophan
Lysine
Arginine
The primary milk carbohydrate is*
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Leucine
Lactose
Sucrose
Arginine
The first milk that a buffalo produces after calving is called*
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Cream
Butter
Colostrum
High fat milk
pH of normal milk at 25 degree C is*
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3.3
4.4
5.5
6.6
Freezing point of milk helps to check*
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Sugar adulteration
Water adulteration
Colour adulteration
Fat adulteration
Yellow colour of milk fat is due to*
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Calcium
Vitamin D
Carotinoids
Folic acid
Yogurt contains mixed lactic acid culture containing*
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Lactobacillus bulgaricus and Streptococcus thermophilus
Lactobacillus bulgaricus and Propionibacterium
Lactobacillus bulgaricus and Leuconostoc
Leuconostoc and Propionibacterium
Opacity in milk is due to*
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White colour
Heat treatment
Additives
Suspended particles of fat
The part of mammary gland where milk is produced is*
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Capillary
Teat cistern
Chine
Alveolus