SEBA Class 10 Agriculture Dairy Work Chapter 3 Process of Milk Production Solutions in English Medium to each chapter is provided in the list so that you can easily browse throughout different chapters SEBA Class 10 Agriculture Dairy Work Chapter 3 Process of Milk Production Question Answer, SEBA Class 10 Elective Agriculture Dairy Work Notes in English Medium and select need one.
SEBA Class 10 Agriculture Dairy Work Chapter 3 Process of Milk Production
Also, you can read the SCERT book online in these sections Solutions by Expert Teachers as per SEBA (CBSE) Book guidelines. SEBA Class 10 Agriculture Dairy Work Chapter 3 Process of Milk Production Notes. These solutions are part of SCERT All Subject Solutions. Here we have given Elective Agriculture Dairy Work Class 10 SEBA Solutions for All Chapters, You can practice these here.
Process of Milk Production
Chapter – 3
| Session – 1: Pre- and Post-Milking Activities |
| Check Your Progress |
A. Multiple Choice Questions:
1. In machine milking, what kind of pressure is applied at the teat end?
(a) Positive pressure.
(b) Negative pressure.
(c) Both (a) and (b).
(d) None of the above.
Ans: (b) Negative pressure.
2. Milk must be stored in a clean container with its lid on. It must be kept at a temperature of ____________.
(a) -4◦ C
(b) 0◦ C
(c) 4◦ C
(d) 10◦ C
Ans: (c) 4◦ C
3. Which of the following stimuli initiate milk let down reflex?
(a) Washing of the udder.
(b) Sight of a calf.
(c) Smell of a calf.
(d) All of the above.
Ans: (d) All of the above.
4. An efficient milking method must ensure ____________.
(a) Removal of maximum milk.
(b) Production of dirt-free milk.
(c) Efficient use of labour and equipment.
(d) All of the above.
Ans: (d) All of the above.
5. Which of the following statement(s) about knuckling is false?
(a) Fast milking method.
(b) Milker bends one’s hand against the teat.
(c) Chances of injury to the teats are high.
(d) Faulty method of milking.
Ans: (d) Faulty method of milking.
B. Fill in the Blanks:
1. Dairy animals need to be milked at ______________ intervals.
Ans: Regular.
2. A milch animal is washed or brushed to remove ___________ stuck to its body.
Ans: Dirt.
3. The udder of a dairy animal is washed with ____________ water before milking.
Ans: Lukewarm.
4. A milkman’s rope is used to ______________ kicking by a dairy animal.
Ans: Prevent.
5. After milking, the teats of a dairy animal are dipped in a germicide solution to prevent _______________.
Ans: Mastitis.
C. Mark True (T) or False (F):
1. Kicking by an animal at the time of milking can be prevented by using a milkman’s rope.
Ans: T.
2. Iodine and chlorine are commonly used for teat dipping after milking a dairy animal.
Ans: T.
3. The basic principle of machine milking is to draw milk from an animal’s teats by the application of positive pressure at the teat end.
Ans: F.
4. Knuckling is an advisable method of milking.
Ans: F.
5. Teat dipping does not reduce an existing infection.
Ans: F.
| Session – 2: Clean Milk Production |
| Check Your Progress |
A. Multiple Choice Questions:
1. Milk is not contaminated during the ___________ stage.
(a) Milking.
(b) Transportation and processing.
(c) Cooling.
(d) None of the above.
Ans: (d) None of the above.
2. Which of the following about clean milk is true?
(a) Normal composition.
(b) Possesses a natural flavour.
(c) Contains only a small amount of harmless bacteria.
(d) All of the above.
Ans: (d) None of the above.
3. Clean milk is _____________.
(a) Safe for long distance transportation.
(b) Fit for consumption.
(c) Both (a) and (b).
(d) None of the above.
Ans: (c) Both (a) and (b).
4. The essential components for clean milk production are ____________.
(a) Clean utensils.
(b) Clean animal shed.
(c) Both (a) and (b).
(d) None of the above.
Ans: (c) Both (a) and (b).
5. ______________ is an advantage of clean milk production.
(a) Free from disease causing organisms.
(b) Suitable for human consumption.
(c) Both (a) and (b).
(d) None of the above.
Ans: (c) Both (a) and (b).
B. Fill in the Blanks:
1. ___________ cows must be milked towards the end.
Ans: Sick.
2. Clean milk is fit for _____________ consumption.
Ans: Human.
3. After milking, the utensils used for the purpose must be washed with _____________ and _____________.
Ans: Detergent and water.
4. Better quality of milk products can be manufactured with _____________.
Ans: Clean milk.
5. The foremost requirement for clean milk production is a _____________ animal.
Ans: Healthy.
C. Mark True (T) or False (F):
1. A milking pail should have a dome-shaped top.
Ans: T.
2. Milk is in sterile condition while in the udder of a healthy animal.
Ans: T.
3. Clean milk is free from dust, dirt, flies, manure, etc.
Ans: T.
4. It is advisable to test the foremilk at each milking with a strip cup to identify cows suffering from mastitis.
Ans: T.
5. Raw milk can be stored unprocessed up to 10 hours at room temperature.
Ans: F.
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