MCQOPTIONS
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MCQOPTIONS
This section includes 60 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. |
Yellow color of milk fat is due to the presence of? |
| A. | Vitamin D |
| B. | Carotinoids |
| C. | Calcium |
| D. | Folic Acid |
| Answer» C. Calcium | |
| 2. |
Sponification number of butter fat is ___________ |
| A. | 190 |
| B. | 195 |
| C. | 210 |
| D. | 231 |
| Answer» E. | |
| 3. |
What is the average boiling point of milk? |
| A. | 100-101 °C |
| B. | 105-110 °C |
| C. | 115-117 °C |
| D. | 102-105 °C |
| Answer» B. 105-110 °C | |
| 4. |
What is the application of any effective method or substance to a clean surface for the destruction of a pathogen is called? |
| A. | Pasteurization |
| B. | High Temperature Treatment |
| C. | Sanitization |
| D. | Cleaning |
| Answer» D. Cleaning | |
| 5. |
10-15 % more milk is produced with which growth hormones if injected to lactating cows? |
| A. | Auxin |
| B. | Bovine Growth Hormone |
| C. | Ethylene |
| D. | Trypsin |
| Answer» C. Ethylene | |
| 6. |
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 |
| Answer» D. Medium and lower chain fatty acids | |
| 7. |
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 |
| Answer» C. 62.5 | |
| 8. |
The “eyes” in swiss cheese are formed by the growth of which of the following microorganism? |
| A. | Leuconostoc |
| B. | Propionibacterium |
| C. | Streptococcus |
| D. | Lactobacillus |
| Answer» C. Streptococcus | |
| 9. |
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 |
| Answer» D. 500-800 ppm | |
| 10. |
What is the recommended temperature for the storage of milk? |
| A. | 8℃ |
| B. | 9℃ |
| C. | 4℃ |
| D. | 5℃ |
| Answer» D. 5℃ | |
| 11. |
Evaporated milk is concentrated to approximately what times the solid of normal whole milk? |
| A. | 2.25 times |
| B. | 6.25 times |
| C. | 7 times |
| D. | 8.5 times |
| Answer» B. 6.25 times | |
| 12. |
What is the freezing point of milk? |
| A. | 0 °C |
| B. | -0.55 °C |
| C. | -1 °C |
| D. | -1.55 °C |
| Answer» C. -1 °C | |
| 13. |
Legal butter must contain at least what percentage of fat? |
| A. | 70 % |
| B. | 80 % |
| C. | 90 % |
| D. | 95 % |
| Answer» C. 90 % | |
| 14. |
The aim of pasteurization milk is to ______ |
| A. | Improve flavor |
| B. | Kill disease producing organisms |
| C. | Improve color |
| D. | Oxidation |
| Answer» C. Improve color | |
| 15. |
What is the reason for the presence of agitator in milk silo? |
| A. | Prevent Cream separation from gravity |
| B. | Prevent spoilage |
| C. | Prevent leakage |
| D. | Prevent off-taste |
| Answer» B. Prevent spoilage | |
| 16. |
How many indigenous enzymes have been reported in bovine milk? |
| A. | 30 |
| B. | 60 |
| C. | 50 |
| D. | 40 |
| Answer» D. 40 | |
| 17. |
Most variable constituent of milk is? |
| A. | proteins |
| B. | fat |
| C. | lactose |
| D. | minerals |
| Answer» C. lactose | |
| 18. |
Which of the equipment is used for chilling of milk in dairy? |
| A. | Refrigerator |
| B. | Freezer |
| C. | Dry ice |
| D. | Plate heat exchanger |
| Answer» E. | |
| 19. |
Which one is used as an emulsifying agent in process cheese blend? |
| A. | Paprika |
| B. | Pectin |
| C. | Glycerides |
| D. | Whey Powder |
| Answer» D. Whey Powder | |
| 20. |
Starch is split by which enzyme? |
| A. | Lactase |
| B. | Diastase |
| C. | Phosphatase |
| D. | Catalase |
| Answer» C. Phosphatase | |
| 21. |
In what from Formaldehyde- preservatives used in milk exists? |
| A. | Gas |
| B. | Liquid |
| C. | Solid |
| D. | Semi-Solid |
| Answer» B. Liquid | |
| 22. |
Which is the pre-dominating organism in dirty utensils of milk? |
| A. | Lactobacillus bulgaricus |
| B. | Propionibacterium |
| C. | Streptococcus lactis |
| D. | Phosphorous |
| Answer» D. Phosphorous | |
| 23. |
Lactose has water solubility of __________ |
| A. | 100% |
| B. | 50% |
| C. | 18% |
| D. | 25% |
| Answer» D. 25% | |
| 24. |
Lactose reduces copper salt to? |
| A. | Cupric Oxide |
| B. | Cuprous Oxide |
| C. | Copper Oxide |
| D. | Cupric dioxide |
| Answer» C. Copper Oxide | |
| 25. |
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 |
| Answer» D. Hardening | |
| 26. |
Rennet belongs to ___________ |
| A. | Lipases |
| B. | Catalase |
| C. | Proteinases |
| D. | Phosphatases |
| Answer» D. Phosphatases | |
| 27. |
Which of the following electrode/s are used in the silo? |
| A. | High Level Electrode |
| B. | Low Level Electrode |
| C. | High Level Electrode and Low Level Electrode |
| D. | Medium Level Electrode |
| Answer» D. Medium Level Electrode | |
| 28. |
Buttermilk is a fluid product resulting from the manufacture of? |
| A. | Cheese |
| B. | Yogurt |
| C. | Ice cream |
| D. | Butter |
| Answer» E. | |
| 29. |
The _____________ level indicator measures the static pressure represented by the head of liquid in the tank. |
| A. | Pneumatic |
| B. | Magnetic |
| C. | Float |
| D. | Boat |
| Answer» B. Magnetic | |
| 30. |
Yogurt contains mixed lactic acid culture containing which of the following? |
| A. | Lactobacillus bulgaricus and Streptococcus thermophilus |
| B. | Lactobacillus bulgaricus and Propionibacterium |
| C. | Lactobacillus bulgaricus and Leuconostoc |
| D. | Leuconostoc and Propionibacterium |
| Answer» B. Lactobacillus bulgaricus and Propionibacterium | |
| 31. |
The process of raising or lowering the percent of fat in milk or cream to the desired standard is called? |
| A. | Enrichment |
| B. | Fortification |
| C. | Standardization |
| D. | Addition |
| Answer» D. Addition | |
| 32. |
Lactose is a disaccharide which contains? |
| A. | Glucose & Fructose |
| B. | Glucose & Glactose |
| C. | Glucose & Glucose |
| D. | Glucose & Maltose |
| Answer» C. Glucose & Glucose | |
| 33. |
People with high blood pressure or edema are advised to take which of the following? |
| A. | Multivitamin Mineral Milk |
| B. | Low Sodium Milk |
| C. | Sterile Milk |
| D. | Low Lactose Milk |
| Answer» C. Sterile Milk | |
| 34. |
Mammary glands complete unit of milk synthesis of is called _________ |
| A. | lumen |
| B. | micelles |
| C. | alveolus |
| D. | secretary cells |
| Answer» D. secretary cells | |
| 35. |
The iodine number measures the amount of what? |
| A. | Free Fatty Acids |
| B. | Saturated Fatty Acids |
| C. | Chain Length of Fatty Acids |
| D. | Unsaturated Glycerides |
| Answer» E. | |
| 36. |
Food value of ice cream depends to a large extent on its? |
| A. | Flavor |
| B. | Volume |
| C. | Composition |
| D. | Taste |
| Answer» D. Taste | |
| 37. |
Chlorine compounds have widespread acceptance in the dairy industry due to? |
| A. | Non-toxicity |
| B. | High sanitizing efficiency |
| C. | High corrosiveness |
| D. | Oxidative properties |
| Answer» C. High corrosiveness | |
| 38. |
Which of the following has the largest particle size in milk? |
| A. | lactose |
| B. | casein micelles |
| C. | fat globule |
| D. | minerals |
| Answer» D. minerals | |
| 39. |
The high nutritive value of cheese is due to which of the following? |
| A. | High mineral contents |
| B. | High protein contents |
| C. | Taste & flavor |
| D. | Rancidity |
| Answer» C. Taste & flavor | |
| 40. |
Destruction of which enzyme is used as an index of super-HTST pasteurization? |
| A. | Catalase |
| B. | Lipase |
| C. | Lactoperoxidase |
| D. | Pepsin |
| Answer» D. Pepsin | |
| 41. |
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 |
| Answer» B. 40-45 °C | |
| 42. |
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 |
| Answer» D. Eggnog | |
| 43. |
CaCl₂ is added at the rate of ________ |
| A. | 0.5 % |
| B. | 0.8 % |
| C. | 0.02 % |
| D. | 0.08 % |
| Answer» D. 0.08 % | |
| 44. |
Which of the following is used for milk storage in dairy farms? |
| A. | Utensils |
| B. | Milk is not stored |
| C. | Silos |
| D. | Machines |
| Answer» D. Machines | |
| 45. |
Which enzyme is tested for cream pasteurization? |
| A. | Plasmin |
| B. | Phosphatas |
| C. | Catalase |
| D. | Peroxidase |
| Answer» E. | |
| 46. |
Temperature used in UHT treatment is __________ |
| A. | 90-100 °C |
| B. | 100-120 °C |
| C. | 120-125 °C |
| D. | 130-140 °C |
| Answer» E. | |
| 47. |
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 |
| Answer» D. -44 °C | |
| 48. |
Tests for proper pasteurization are based on the activity of which enzyme? |
| A. | Lactase |
| B. | Diastase |
| C. | Phosphatase |
| D. | Catalase |
| Answer» D. Catalase | |
| 49. |
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. | Unsaturated Fatty acid |
| Answer» D. Unsaturated Fatty acid | |
| 50. |
Energy value of a food is measured in terms of? |
| A. | Carbohydrates |
| B. | Fats |
| C. | Proteins |
| D. | Calories |
| Answer» E. | |