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Thursday, February 6, 2020

Set 2 Dairy Engineering Multiple Choice Questions|Dairy Technology MCQ's

Set 2 Dairy Engineering Multiple Choice Questions|Dairy Technology MCQ's



21. 10-15 % more milk is produced with which growth hormones if injected to
lactating cows?
a. Auxin
b. Bovine Growth Hormone
c. Ethylene
d. None of the above


22. The process to increase in volume caused by whipping air into the ice cream mix
during freezing is called?
a. Homogenization
b. Aging
c. Overrun
d. Hardening

23. Semisolid ice cream is placed in a hardening room at a temperature of about?
a. -15 °C
b. -20 °C
c. -34 °C
d. -44 °C

24. The “eyes” in swiss cheese are formed by the growth of:-
a. Leuconostoc
b. Propionibacterium
c. Streptococcus
d. Lactobacillus

25. Yogurt contains mixed lactic acid culture containing:-
a. Lactobacillus bulgaricus and Streptococcus thermophilus
b. Lactobacillus bulgaricus and Propionibacterium
c. Lactobacillus bulgaricus and Leuconostoc
d. None of the above

26. The melting point of milk fat varies normally between :-
a. 32-36 °C
b. 40-45 °C
c. 20-25 °C
d. 26-30 °C

27. The specific gravity of milk fat at 21°C is?
a. 0.70
b. 0.82
c. 0.93
d. 0.98

28. The iodine number measures the amount of:-
a. Free Fatty Acids
b. Saturated Fatty Acids
c. Chain Length of Fatty Acids
d. Unsaturated Glycerides


29. Milk fat differs from other common fats in having a larger percentage of:-
a. Free Fatty Acids
b. Saturated Fatty Acids
c. Volatile Fatty Acids
d. None of the above

30. Sponification number of butter fat is:-
a. 190
b. 195
c. 210
d. 231

31. Energy value of milk having 3.5% fat according to Sharp’s Formula will be?
a. 60
b. 60.5
c. 62.5
d. 65.5

32. Lactose reduces copper salt to?
a. Cupric Oxide
b. Cuprous Oxide
c. Copper Oxide
d. None of the above

33. Yellow color of milk fat is due to presence of?
a. Vitamin D
b. Carotinoids
c. Calcium
d. Folic Acid

34. Tests for proper pasteurization are based on the activity of which enzyme?
a. Lactase
b. Diastase
c. Phosphatase
d. Catalse

35. Starch is split by which enzyme?
a. Lactase
b. Diastase
c. Phosphatase
d. Catalse

36. What is freezing point of milk?
a. 0 °C
b. -0.55 °C
c. -1 °C
d. -1.55 °C

37. What is the average boiling point of milk?
a. 100-101 °C
b. 105-110 °C
c. 115-117 °C
d. 102-105 °C

38. What is the average specific gravity of normal whole milk at 16 °C?
a. 0.903
b. 1.032
c. 1.582
d. 2.032

39. Which is the pre-dominating organism in dirty utensils of milk?
a. Lactobacillus bulgaricus
b. Propionibacterium
c. Streptococcus lactis
d. All of the above

40. Energy value of a food is measured in terms of?
a. Carbohydrates
b. Fats
c. Proteins
d. Calories


Answers:


20.a  
21.b 
22.c  
23.c  
24.b  
25.a 
26.a 
27.c 
28.d 
29. c 
30.d 
31.b 
32.b 
33. b
34.c
35.b 
36.b
37.a
38.b
39.c 
40.d 

Dairy Engineering Multiple Choice Questions|Dairy Technology MCQ's

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