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
Detailed Syllabus Technical Superintendent Milma Kerala milk Marketing Federation Ltd
Dairy Engineering More Notes
- Types of Dairies
- Importance of Dairy Plant Design
- Feeding System in Dairy Plant
- Classification of Dairy Plants
- Basic Principles of Evaporators
- Technical Superintendent Milma Syllabus
- Technical Superintendent Milma Previous Question paper
- Dairy Engineering MCQ questions 1
- Dairy Engineering MCQ questions 2
- Dairy Engineering MCQ questions 3
- Dairy Engineering MCQ questions 4
- The Technology of Milk and Milk products/ Technology of Butter making
- Butter making in Batch Churn
- Continuous Butter Making
- Ice cream FSSAI standards
- Indigenous Milk products Sweets
- Quality Assurance Standards of milk Products
- Air Heating Systems of Dairy Plant
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