Set 3 Dairy Engineering Multiple Choice Questions|Dairy Technology MCQ’s

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Set 3 Dairy Engineering Multiple Choice Questions |Dairy Technology MCQ’s|Technical Superintendent Milk Marketing Federation

41. Legal butter must contain at least what percentage of fat?
a. 70 %
b. 80 %
c. 90 %
d. 95 %
 

Previous SETS of MCQ’s on Dairy Engineering

 
 
42. The high nutritive value of cheese is due to:-
a. High mineral contents
b. High protein contents
c. Taste & flavor
d. All of the above
43. Food value of ice cream depends to a large extent on its?
a. Flavor
b. Volume
c. Composition
d. None of the above
44. Chlorine compounds have widespread acceptance in the dairy industry due to?
a. Non-toxicity
b. High sanitizing efficiency
c. High corrosiveness
d. All of the above
45. At what concentration chlorine sanitizing solutions are usually used in the dairy
industry?
a. 50-100 ppm
b. 100-200 ppm
c. 200-500 ppm
d. 500-800 ppm
46. The process of raising or lowering the percent of fat in milk or cream to a desired
standard is called?
a. Enrichment
b. Fortification
c. Standardization
d. None of the above
47. A product consisting of a mixture of milk and cream which contains not less than
10.5% milk fat is called?
a. Concentrated Milk
b. Low Fat Milk
c. Half-and –Half
d. Eggnog
48. Butter milk is a fluid product resulting from the manufacture of?
a. Cheese
b. Yogurt
c. Ice cream
d. Butter
49. What is the application of any effective method or substance to a clean surface for
destruction of pathogen is called?
a. Pasteurization
b. High Temperature Treatment
c. Sanitization
d. Cleaning
50. In what from Formaldehyde- preservatives used in milk exists?
a. Gas
b. Liquid

c. Solid
d. All of the above
51. Mammary gland’s complete unit of milk synthesis of is called
a. lumen
b. micelles
c. alveolus
d. secretary cells
52. Fatty acids synthesized in mammary gland are
a. Higher chain fatty acids
b. Unsaturated fatty acids
c. Lower chain fatty acids
d. Medium and lower chain fatty acids
53 Most variable constituent of milk is
a. proteins
b. fat
c. lactose
d. minerals
54. Which of the following has largest particle size in milk?
a. lactose
b. casein micelles
c. fat globule
55. Lactose has water solubility of
a. 100%
b. 50%
c. 18%
d. 25%
56. Which enzyme is tested for cream pasteurization?
a. Plasmin
b. Phosphatas
c. Catalase
d. peroxidase
 

Answers

 
41.b
42. b
43. c
44. b
45. c
46.c
47. c
48.d
 49.c
 50.a
51.c
 52.c
 53.b
 54.c
 55.c
56.d
 

Dairy Engineering More Notes

 
 
 

Dairy Engineering Multiple Choice Questions|Dairy Technology MCQ’s

Detailed Syllabus Technical Superintendent Milma Kerala milk Marketing Federation Ltd
 

Dairy Engineering Notes 

 
 
 

 
 
 
 
 
 
 
 
 

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