PSEB Solutions for Class 9 Agriculture Chapter 7 Milk Products and their Marketing

PSEB Solutions for Class 9 Agriculture Chapter 7 Milk Products and their Marketing

PSEB 9th Class Agriculture Solutions Chapter 7 Milk Products and their Marketing

→ Milk is a boon to mankind. Milk is ideal and unique food for mankind.

→ Milk has high nutritive value like protein, calcium for bones, and other minerals.

→ Co-operative institutes play important role in the marketing of milk.

→ Cow milk should have at least 4% of fat in it and the value of solid-not-fat (S.N.F.) is 8.5%.

→ Buffalo milk should have 6% of fat and the value of solid not-fat (S.N.F.) should be 9%.

→ Types of milk are-Toned milk, double-toned milk, and standardized milk.

→ Raw milk can spoil easily. Therefore, milk can be processed and preserved for a long time by preparing different milk products.

→ We can earn more profit by preparing different milk products.

→ Milk products are Khoa, Paneer (Cheese), Ghee, Dahi (curd), etc.

→ We can get 200 grams of Khoa and 180 grams of Paneer from one-kilogram cow milk.

→ We can get 250 grams of Khoa and 250 grams of Paneer from one kg buffalo milk.

→ One can get information from Punjab Agricultural University, Ludhiana, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, and National Dairy Research Institute, Karnal (Haryana) on the preparation of milk products by adopting the latest technology.

PSEB 9th Class Agriculture Guide Milk Products and their Marketing Important Questions and Answers

Multiple Choice Questions:

1. We can get ……………. khoa from one kg milk of cow.
(a) 200 gram
(B) 500 gram
(c) 700 gram
(d) 300 gram.
Answer:
(a) 200 gram

2. Fat percentage in cow milk is :
(a) 4%
(b) 50%
(c) y2%
(d) 70%
Answer:
(b) 50%

3. Fat in toned milk is :
(a) 54%
(b) 3%
(c) 10%
(d) 25%.
Answer:
(b) 3%

4. Paneer obtained from one kg of buffalo milk is :
(a) 100 gram
(b) 50 gram
(c) 520 gram
(d) 250 gram
Answer:
(d) 250 gram

5. Percentage of SNF in double toned milk is :
(a) 3%
(b) 1%
(c) 9%
(d) 2%
Answer:
(c) 9%

True/False:

1. Milk products are—Khoa, Paneer (Cheese), Ghee, Dahi (curd), etc.
Answer:
True

2. We can get 200 grams of Khoa and 80 grams of Paneer from one-kilogram cow milk.
Answer:
False

3. Milk has high nutritive value like protein, calcium for bones, and other minerals.
Answer:
True

4. Milk is not a boon to mankind. Milk is ideal and unique food for mankind.
Answer:
False

5. Buffalo milk should have 6% of fat and the value of solid not-fat (S.N.F.) should be 9%.
Answer:
True

Fill in the Blanks:

1. ……………….. institutes play important role in the marketing of milk.
Answer:
Co-operative

2. Types of milk are – Toned milk, double toned milk and ………………..
Answer:
standardized milk

3. We can earn more profit by preparing different milk ………………..
Answer:
products

4. Raw milk can ……………….. easily. Therefore, milk can be processed and preserved for a long time by preparing different milk products.
Answer:
spoil

5. We can get 250 grams of Khoa and ……………….. of Paneer from one kg buffalo milk.
Answer:
250 grams

Agriculture Guide for Class 9 PSEB Milk Products and their Marketing Textbook Questions and Answers

(A) Answer in 1-2 words:

Question 1.
What is the yield of Khoa from cow milk?
Answer:
We can. get 200-gram otKhoa from one-kilogram cow milk.

Question 2.
What is the yield of Khoa from buffalo milk?
Answer:
We can get 250 grams of Khoa from one kilogram of buffalo milk.

Question 3.
What is the yield of Paneer from cow milk?
Answer:
We can get 180 grams of Paneer from one-kilogram cow milk.

Question 4.
What is the yield of Paneer from buffalo milk?
Answer:
We can get 250 grams of Paneer from one-kilogram buffalo milk.

Question 5.
Write the names of fermented milk products.
Answer:
Dahi, Lassi.

Question 6.
What is the fat percentage in cow milk?
Answer:
At least 4%.

Question 7.
What is the solids-not-fat (SNF) percentage in cow milk?
Answer:
8.5% (SNF).

Question 8.
What is the fat percentage in buffalo milk?
Answer:
6% fat.

Question 9.
What is the solids-not-fat (SNF) percentage in buffalo milk?
Answer:
9% S.N.F.

Question 10.
What is the fat percentage of intoned milk?
Answer:
There is 3% of fat available in toned milk.

(B) Answer in 1-2 sentences:

Question 1.
What is the importance of milk in the human diet?
Answer:
Milk has high nutritive value and is easily digestible. Milk is a balanced diet and it is very significant amongst the vegetarian population. Nutrients like fat, protein, vitamins, bone-forming minerals are present in milk.

Question 2.
Which are the nutrients present in milk?
Answer:
Milk contains body-building proteins bone-forming minerals like calcium etc., vitamins, proteins, fats, etc. all the nutrients are present in milk.

Question 3.
Which milk products are being prepared on a commercial scale?
Answer:
Khoa, Paneer, Dahi, etc., and many sweets are prepared using Khoa and Paneer. Some other milk products prepared at the commercial level are standardized milk, toned milk, yogurt, skin milk powder, butter, ice cream, etc.

Question 4.
What is the shelf-life of Khoa?
Answer:
Khoa can be preserved for 13 days at room temperature and for two and a half months in a cold store.

Question 5.
How Ghee can be preserved for a long time?
Answer:
Ghee can be stored under sealed pack conditions in lacquered tin containers at 21°C and can be stored for 6-12 months. Moisture content should be low in Ghee.

Question 6.
What is the shelf-life of Paneer?
Answer:
If Paneer is prepared properly, it can be stored in a refrigerator for two weeks. Depending upon the method adopted to prepare Paneer it can be stored for 2-4 days to 5-6 months.

Question 7.
From where the training for the preparation of milk products can be obtained?
Answer:
From Punjab Agricultural University, Ludhiana, National Dairy Reeeardll Institute, Karnal (Haryana), Guru Angad Dev Vettfdnajy, and Animal Sciences University, Ludhiana.

Question 8.
Give the legal standards of double-toned milk and standardized milk.
Answer:

Milk Type	S.N.F. (%)	Fat (%)
Double Toned Milk	9%	1.5%
Standardized Milk	8.5%	4.5%

Question 9.
How Khoa can be preserved?
Answer:
The Khoa can be preserved by keeping it at low temperature in polythene bags for up to 13 days at room temperature and up to 75 days (two and half months) in cold storage.

Question 10.
Which are the sweets prepared from Khoa?
Answer:
Gulab Jamun, Burfi, Kalakand, Peda, etc. are the sweets that can be prepared from Khoa.

(C) Answer in 5-6 sentences:

Question 1.
What are the advantages of selling milk products?
Answer:
Raw milk can spoil easily that is why milk products are prepared so that milk can be preserved for a longer time. As compared to milk, the milk products can be sold at higher prices and farmers can get more profit. Milk products are less voluminous than milk and have less weight than milk and the transportation cost is also less. There are no middlemen in marketing milk products and that is why profit is more. Family members also get self-employment at home.

Question 2.
What is a method of Paneer preparation?
Answer:
Some drops of lactic or citric acid are mixed (in natural or chemical form) in boiled hot milk which gets coagulated, whey is drained, and Paneer is obtained. This Paneer is pressed to get a single lump. This is stored in the refrigerator for two weeks.

Question 3.
Write the method of khoa preparation?
Answer:
Milk is heated continuously in a Karahi (Iron Pan) and constantly stirring-cum-scrapping is done by using Khunti (scrapper) till it reaches a semi-solid (doughy) stage. Then the contents of the pan are removed from the fire and worked up to make a solid mass known as Khoa-pat. We can get 200 grams of Khoa from 1 kg cow milk and 250 gram of Khoa from 1 kg of buffalo milk.

Question 4.
What are the legal standards for di£^milks?
Answer:
Following are the legal standards for SiffetenriT 41ks

• Cow milk should have 4% fat and 8.5% SNF (SolTds-not-fat)
• Buffalo milk should have 6% fat and 9% SNF (Solids-not- fat).
• The legal standards for other fluid milk products are as under:
• Toned milk should have 3.0% fat and 8.5% SNF.
• Double-toned milk should have 1.5% fat and 9.0% SNF.
• Standardized milk should have 4.5% fat and 8.5% SNF.

Question 5.
Which are the points to be kept in mind for successful marketing of milk products?
Answer:

1. We have to adopt hygienic conditions of milk during the processing of milk.
2. We have to maintain the legal standards of milk.
3. Farmers can prepare milk products that can be easily prepared and sold in the market.
4. There should be a proper linkage between farmers (milk producers) and the city market.
5. Farmers should sell their milk and milk products through cooperative societies to avoid middlemen.
6. Farmers should adopt the latest and modern techniques for processing milk.

Very Short Answer Type Questions:

Question 1.
Why transportation of milk products is easy?
Answer:
Milk products are less in weight as compared to milk.

Question 2.
For how many days can we preserve Khoa at room temperature?
Answer:
For 13 days.

Question 3.
What is added to boiled hot milk to get Paneer?
Answer:
Citric Acid or lactic acid.

Question 4.
What is the reason for the spoiling of Ghee?
Answer:
Exposure to light, air, and water.

Question 5.
Which of the sweets can be prepared from Paneer?
Answer:
Rasgulla, Chhana murki.

Question 6.
Where is National Dairy Research Institute located?
Answer:
In Karnal (Haryana).

Question 7.
What is the fat percentage present in toned milk?
Answer:
3.0%.

Question 8.
What is the amount of S.N.F. intoned milk?
Answer:
8.5%.

Short Answer Type Questions:

Question 1.
For whom milk is an essential part of the diet?
Answer:
Pregnant women, children, youngsters, adults, and also patients.

Question 2.
What is the advantage of selling milk products?
Answer:
We get more profit from milk products as compared to milk.

Question 3.
How is 50% of the total milk produced, consumed?
Answer:
50% of the total milk produced is consumed in the making of commonly used milk products.

Question 4.
What are the milk products made from milk?
Answer:
Khoa-based sweets, Chhana sweets, Kheer, Kulfi, Ice-cream, Toned milk, Makhan, etc.

Long Answer Type Question:

Question 1.
Write methods to prepare and preserve Ghee.
Answer:
Ghee is prepared from heating the Makhan or Cream. We can preserve Ghee by properly packing it. Don’t allow it to expose to light, air, and water and that is why it should be packed in sealed containers. Ghee with high moisture tends to spoil faster.

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