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0122016 Related Question Answers
1. The whiteness of the milk is contributed by
Casein Lactalbumin Lactoglobulin None of the above
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3. Test for mixing of cow and buffalo milk is
Sodimentation test Hensa test COB test Alizarine test
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4. The type of farming in which income from a single source does not exceed more than 50% is
Mixed Farms Specialised Farms Diversified Farms Commercial Dairying
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5. Minimum number of high yielding animals required to run a dairy farm economically viable is
2 to 3 4 to 5 6 to 7 None of the above
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6. Which one of these is not an advantage of tail to tail system ?
Feeding of crows is easy Cleaning and milking is easy Less chance of spread of disease Cows get fresh air
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9. The phenomenon by which the progeny will exhibit extra vigour than the parents is called
Meiosis Heterosis Biosis Mitosis
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11. The funnel shaped tube at the ovarian end of oviduct is called
Ampulla Isthmus Infundibulam Magnum
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12. The compartment of a cow’s stomach which is called as true stomach is
Rumen Reticulum Omasum Abomasum
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13. The basic component of protein is called as
Lactic acid Amino acid Archidonic acid Dipicolinic acid
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14. Feed constituent in which the crude fibre is less than 18% is called
Roughage Concentrate Silage None of the above
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16. The gestation period of buffalo is
285-290 days 300-310 days 320-325 days None of the above
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17. The inability of cow to normally calve due to postural abnormalities is called
Amnesia Kinesia Mastocia Distocia
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18. The thumb rule for feeding concentrate to cattle is
200 g/litre of milk 300 g/litre of milk 400 g/litre of milk 500 g/litre of milk
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19. Milking should be completed within the prescribed period because the half life of oxytocin is
2-4 minutes 3-5 minutes 5-7 minutes 7-9 minutes
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20. Withholding of the milk is due to the hormone
Epinephrine Non epinephrine Nor epinephrine Nor adrenaline
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21. The aseptic packing technique under which milk can be kept at room temperature for many weeks
Vacuum packing Polythene packing Tetra packing Paper packing
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23. The acid that is added to coagulate milk to make Paneer is
Lactic acid Citric acid Oxalic acid Glutaric acid
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24. The fat content of standardized milk and toned milk is
4.5 and 3% 4.9 and 2.5% 5.1 and 4.2% 1.0 and 3.0 %
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25. The quantity of water required to produce one kg milk is
2-3 Kg 3-4 Kg 4-5 Kg None of the above
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