MCQOPTIONS
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MCQOPTIONS
This section includes 62 Mcqs, each offering curated multiple-choice questions to sharpen your Dairy Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Approximate size of fat globules in milk solution is ______________ |
| A. | 10⁻² to 10⁻³ |
| B. | 10⁻⁴ to 10⁻⁵ |
| C. | 10⁻⁵ to 10⁻⁶ |
| D. | 10⁻⁶ to 10⁻⁷ |
| Answer» B. 10⁻⁴ to 10⁻⁵ | |
| 2. |
In milk, the whey proteins are in _____ solution and the casein in colloidal suspension. |
| A. | Water |
| B. | Colloidal |
| C. | Fat |
| D. | Gas |
| Answer» C. Fat | |
| 3. |
The acidity of a solution is dependent on which of the following? |
| A. | Water content |
| B. | Fat content |
| C. | Acid content |
| D. | [H⁺] ions |
| Answer» E. | |
| 4. |
_________ Value states the % of iodine that the fat can bind. |
| A. | Fractional |
| B. | Iodine |
| C. | Fatty acid |
| D. | Distillation |
| Answer» C. Fatty acid | |
| 5. |
Freezing point helps to check which of the following adulteration in milk? |
| A. | Sugar adulteration |
| B. | Water adulteration |
| C. | Gas adulteration |
| D. | Color adulteration |
| Answer» C. Gas adulteration | |
| 6. |
Which of the following can be the method to compute fat crystallization in cow milk? |
| A. | JMR |
| B. | DMR |
| C. | NMR |
| D. | CMR |
| Answer» D. CMR | |
| 7. |
Define the temperature at which a liquid turns into a solid when cooled. |
| A. | Boiling point |
| B. | Melting point |
| C. | Freezing point |
| D. | Evaporation temperature |
| Answer» D. Evaporation temperature | |
| 8. |
Milk is an emulsion of _____ in water. |
| A. | Oil |
| B. | Water |
| C. | Soap |
| D. | Dirt |
| Answer» B. Water | |
| 9. |
Titratable acidity of milk cannot be expressed in which of the following degree? |
| A. | ᵒSH |
| B. | ᵒTh |
| C. | ᵒD |
| D. | ℃ |
| Answer» E. | |
| 10. |
Calculate the density of milk at 15.5℃ having 3.2% fat and 8.5% SNF. |
| A. | 2.03 g/cm³ |
| B. | 1.03 g/cm³ |
| C. | 4.03 g/cm³ |
| D. | 5.03 g/cm³ |
| Answer» E. | |
| 11. |
What does pH of the solution represent? |
| A. | Solubility |
| B. | Osmotic pressure |
| C. | Hydronium ion concentration |
| D. | Water content |
| Answer» D. Water content | |
| 12. |
In determining acidity, the solution in the burette is? |
| A. | Hydrochloric acid |
| B. | Potassium salt |
| C. | Potash alum |
| D. | Sodium Hydroxide solution |
| Answer» E. | |
| 13. |
pH of normal milk is _____ at 25℃. |
| A. | 4 |
| B. | 4.3 |
| C. | 6.6 |
| D. | 9 |
| Answer» D. 9 | |
| 14. |
Osmotic pressure is controlled by the number of molecules or particles, not the weight of solute. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 15. |
Milk is ______ with blood. |
| A. | Hypertonic |
| B. | Hypotonic |
| C. | Isotonic |
| D. | No pressure |
| Answer» D. No pressure | |
| 16. |
1.7 ml of N/10 NaOH is required for titration of a 10 ml sample of milk. Compute the titratable acidity. |
| A. | .17 °Th |
| B. | 170 °Th |
| C. | 17 °Th |
| D. | 10 °Th |
| Answer» D. 10 °Th | |
| 17. |
Name the organic compounds which have amines and carboxyl functional group in them. |
| A. | Amino acid |
| B. | Alcohol |
| C. | Carboxylic acid |
| D. | Amine |
| Answer» B. Alcohol | |
| 18. |
The first milk that a cow produces after calving is called ________ |
| A. | Cream |
| B. | Butter |
| C. | Colostrum |
| D. | High fat milk |
| Answer» D. High fat milk | |
| 19. |
Milk has all the essential amino acid. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 20. |
Which of the following is/are whey protein? |
| A. | α – lactalbumin |
| B. | β – lactoglobulin |
| C. | κ- lactis |
| D. | α – lactalbumin and β – lactoglobulin |
| Answer» E. | |
| 21. |
Which of the following ways is not to make caseinate particles flocculate and coagulate? |
| A. | Precipitation by acid |
| B. | Precipitation by enzymes |
| C. | Precipitation by water |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 22. |
Casein cannot be classified as _________ |
| A. | α- casein |
| B. | β- casein |
| C. | κ-casein |
| D. | Delta- casein |
| Answer» E. | |
| 23. |
Which of the following fat-soluble vitamins are present in milk? |
| A. | A |
| B. | D |
| C. | A & D |
| D. | B |
| Answer» D. B | |
| 24. |
What is the process of breakdown of fat into glycerol and free fatty acid called? |
| A. | Addition |
| B. | Reduction |
| C. | Oxidation |
| D. | Lipolysis |
| Answer» B. Reduction | |
| 25. |
_______ is the principal contributor to sunlight flavor. |
| A. | Methional |
| B. | Ethane |
| C. | Heptanes |
| D. | Acid |
| Answer» B. Ethane | |
| 26. |
Which of the following does not accelerate the rate of oxidation of fat? |
| A. | Presence of iron and copper salts |
| B. | Presence of dissolved oxygen |
| C. | Exposure to light |
| D. | Presence of water |
| Answer» E. | |
| 27. |
Combination of glucose (C₆H₁₂O₆) and galactose (C₆H₁₂O₆) molecules result in: |
| A. | Maltose |
| B. | Galactose |
| C. | Lactose |
| D. | Sucrose |
| Answer» D. Sucrose | |
| 28. |
True about cow’s milk are all except: |
| A. | Cow’s milk contains 80% whey protein not casein |
| B. | Cow milk has less carbohydrate than mother’s milk |
| C. | Has more K⁺ and Na⁺ than infant formula feeds |
| D. | Has more protein than breast milk |
| Answer» B. Cow milk has less carbohydrate than mother’s milk | |
| 29. |
Number of Protons and electrons in an atom are _______ |
| A. | Different |
| B. | Same |
| C. | Average |
| D. | Constant |
| Answer» C. Average | |
| 30. |
What is the fat percentage of cow milk? |
| A. | 9% |
| B. | 10% |
| C. | 15% |
| D. | 4% |
| Answer» E. | |
| 31. |
An electric field deflects beams of _______ |
| A. | Protons |
| B. | Electrons |
| C. | Neutrons |
| D. | Protons and electrons |
| Answer» E. | |
| 32. |
What is the moisture content of cow milk? |
| A. | 30% |
| B. | 50% |
| C. | 83% |
| D. | 90% |
| Answer» D. 90% | |
| 33. |
In an equation Fat%, SNF% and water determine ‘d’. The‘d’ in this expression is? |
| A. | Viscosity |
| B. | Friction force |
| C. | Density |
| D. | Acceleration |
| Answer» E. | |
| 34. |
Yellowish tinge in milk can be attributed to which of the following? |
| A. | Carotene |
| B. | Water |
| C. | Riboflavin |
| D. | Metalin |
| Answer» B. Water | |
| 35. |
Which of the following mineral is affected by heat treatment in milk? |
| A. | Calcium |
| B. | Potassium |
| C. | Hydroxyphosphate |
| D. | Zinc |
| Answer» D. Zinc | |
| 36. |
Opacity in milk is due to which of the following reasons? |
| A. | White color |
| B. | Heat treatment |
| C. | Additives |
| D. | Suspended particles of fat |
| Answer» E. | |
| 37. |
Heat treatment on minerals results leads to ___________ |
| A. | Clumps formation |
| B. | Bubble formation |
| C. | Foul smell |
| D. | Loss of cheese making characteristics |
| Answer» E. | |
| 38. |
The charge on neutron is ______ |
| A. | Positive |
| B. | Negative |
| C. | Neutral |
| D. | Both positive and Negative |
| Answer» D. Both positive and Negative | |
| 39. |
The charge on Electron is _______ |
| A. | Positive |
| B. | Negative |
| C. | Neutral |
| D. | Both positive and Negative |
| Answer» C. Neutral | |
| 40. |
Atoms of the same element or of different elements combine into larger units which are called ______ |
| A. | Atom |
| B. | Molecule |
| C. | Ion |
| D. | Element |
| Answer» C. Ion | |
| 41. |
The smallest part of an element that cannot exist as a free state is __________ |
| A. | Ion |
| B. | Charge |
| C. | Atom |
| D. | Molecule |
| Answer» B. Charge | |
| 42. |
What are positively charged Ions in a solution called? |
| A. | Cation |
| B. | Anion |
| C. | Atom |
| D. | Element |
| Answer» B. Anion | |
| 43. |
Most part of the atom is _______ |
| A. | Empty |
| B. | Filled |
| C. | Charged |
| D. | Covered |
| Answer» B. Filled | |
| 44. |
Modern model of the atom shows that electrons are the outside nucleus in a region of high _______ |
| A. | Probability |
| B. | Velocity |
| C. | Speed |
| D. | Energy level |
| Answer» B. Velocity | |
| 45. |
C₃H₆O₃ is the chemical formula for _____ |
| A. | Ascorbic Acid |
| B. | Lactic Acid |
| C. | Tartaric Acid |
| D. | Lactose |
| Answer» C. Tartaric Acid | |
| 46. |
Smaller particles in atom are called ________ |
| A. | Atomic Particles |
| B. | Sub-atomic particles |
| C. | Smaller Particles |
| D. | Neutral Particles |
| Answer» C. Smaller Particles | |
| 47. |
Chemical symbol is the representation of _______ |
| A. | Chemical formula |
| B. | Molecular formula |
| C. | Structural formula |
| D. | Atomic Formula |
| Answer» B. Molecular formula | |
| 48. |
Effect of Pasteurization on Vitamins in Milk ___________ |
| A. | Great loss |
| B. | Little or no loss |
| C. | Denature |
| D. | Sublime |
| Answer» C. Denature | |
| 49. |
Denature Protein contributes to an improvement in the quality of which of the following products? |
| A. | Cultured milk product |
| B. | Milk |
| C. | Ice cream |
| D. | Cream |
| Answer» B. Milk | |
| 50. |
Effect of Heat treatment (Temperature above 100℃) on Lactose: |
| A. | Greenish color |
| B. | Bluish color |
| C. | Brownish color |
| D. | Reddish color |
| Answer» D. Reddish color | |