MCQOPTIONS
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MCQOPTIONS
This section includes 270 Mcqs, each offering curated multiple-choice questions to sharpen your Dairy Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 251. |
How long the cherry hot electric dehorning iron should be applied to each horn button on a calf? |
| A. | 10-15 sec |
| B. | 15-20 sec |
| C. | 1 min |
| D. | 2 min |
| Answer» B. 15-20 sec | |
| 252. |
What should be dipped in iodine after the birth of a calf? |
| A. | calf’s leg |
| B. | calf’s navel |
| C. | calf’s foot |
| D. | calf’s head |
| Answer» C. calf’s foot | |
| 253. |
Standardization of milk involved which of the following? |
| A. | Adjustment of fat content |
| B. | Breakdown of protein |
| C. | Whitish appearance of milk |
| D. | Increase in nutritional content of milk |
| Answer» B. Breakdown of protein | |
| 254. |
The amount of bactofugate from the two-phase Bactofuge ______ as compared to one-phase Bactofuge. |
| A. | More |
| B. | Less |
| C. | Constant |
| D. | Variable |
| Answer» B. Less | |
| 255. |
What is the father of a calf called? |
| A. | bull |
| B. | cow |
| C. | calf |
| D. | vache |
| Answer» B. cow | |
| 256. |
What is the carbon dioxide content of commercial mixed raw milk? |
| A. | 0.47% |
| B. | 1.29% |
| C. | 4.45% |
| D. | 6.21% |
| Answer» D. 6.21% | |
| 257. |
The flow rate through the membrane filter itself expressed as a gallon per square foot per day is called? |
| A. | Permeate |
| B. | Head loss |
| C. | Flux |
| D. | Overhead |
| Answer» D. Overhead | |
| 258. |
“The spoon is rinsed in running cold water. Heat gets absorbed by the water and the spoon gets cooler, until the spoon and the water are at the same temperature” is an example of which of the following way of heat transfer? |
| A. | Conduction |
| B. | Convection |
| C. | Radiation |
| D. | Filtration |
| Answer» C. Radiation | |
| 259. |
Main function of Second stage of homogenization is? |
| A. | Fat globule reduction |
| B. | Separation of clusters of fat into individual fat molecules |
| C. | Oxidation |
| D. | Off flavor development |
| Answer» C. Oxidation | |
| 260. |
Which of the following device is used in Bactofugation? |
| A. | Decanter |
| B. | Centrifuge |
| C. | Bactofuge |
| D. | Filter |
| Answer» B. Centrifuge | |
| 261. |
Role of insulation in the tank is? |
| A. | Maintain temperature due to weather fluctuation |
| B. | Chilling |
| C. | Freezing |
| D. | Heating |
| Answer» B. Chilling | |
| 262. |
What special ingredient in colostrums helps fight infection and disease in the newborn calf? |
| A. | protein |
| B. | carbohydrate |
| C. | ammonia |
| D. | antibodies |
| Answer» E. | |
| 263. |
Which of the deaerator have application in the dairy industry? |
| A. | Tray type |
| B. | Vacuum type |
| C. | Spray type |
| D. | Bubble type |
| Answer» C. Spray type | |
| 264. |
________ Rule is often used to compare a pure liquid and a solution at a given concentration. |
| A. | Duhring’s rule |
| B. | Plank rule |
| C. | Friction rule |
| D. | Doppler rule |
| Answer» B. Plank rule | |
| 265. |
Which homogenization theory predicts how the homogenisinneffect varies with the homogenizing pressure? |
| A. | Cavitation theory |
| B. | Eddies theory |
| C. | Current theory |
| D. | Voltage theory |
| Answer» C. Current theory | |
| 266. |
“R” in the below equation refers to what? |
| A. | Recycle |
| B. | Regeneration efficiency |
| C. | Regression |
| D. | Reuse |
| Answer» D. Reuse | |
| 267. |
Which of the following is the time-temperature combination for LTST pasteurization? |
| A. | 72°C to 74°C for 15 to 20 seconds |
| B. | 135°C to 140°C for 2 to 4 seconds |
| C. | 63°C for 30 minutes |
| D. | 57°C to 68°C for 15 min |
| Answer» D. 57°C to 68°C for 15 min | |
| 268. |
Which of the following is the time-temperature combination for UHT pasteurization? |
| A. | 72°C to 74°C for 15 to 20 seconds |
| B. | 135°C to 140°C for 2 to 4 seconds |
| C. | 63°C for 30 minutes |
| D. | 57°C to 68°C for 15 min |
| Answer» C. 63°C for 30 minutes | |
| 269. |
Pasteurization aid in which of the following? |
| A. | killing tubercle bacillus |
| B. | killing spores |
| C. | increasing fat content |
| D. | lowering temperature |
| Answer» B. killing spores | |
| 270. |
Which of the following is the time-temperature combination for HTST pasteurization? |
| A. | 72°C to 74°C for 15 to 20 seconds |
| B. | 135°C to 140°C for 2 to 4 seconds |
| C. | 63°C for 30 minutes |
| D. | 57°C to 68°C for 15 min |
| Answer» B. 135°C to 140°C for 2 to 4 seconds | |