MCQOPTIONS
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MCQOPTIONS
This section includes 6 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. |
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 | |
| 2. |
CaCl2 is added at the rate of ________ |
| A. | 0.5 % |
| B. | 0.8 % |
| C. | 0.02 % |
| D. | 0.08 % |
| Answer» D. 0.08 % | |
| 3. |
Lactose is a disaccharide which contains? |
| A. | Glucose & Fructose |
| B. | Glucose & Glactose |
| C. | Glucose & Glucose |
| D. | Glucose & Maltose |
| Answer» C. Glucose & Glucose | |
| 4. |
Temperature used in UHT treatment is __________ |
| A. | 90-100 C |
| B. | 100-120 C |
| C. | 120-125 C |
| D. | 130-140 C |
| Answer» E. | |
| 5. |
Rennet belongs to ___________ |
| A. | Lipases |
| B. | Catalase |
| C. | Proteinases |
| D. | Phosphatases |
| Answer» D. Phosphatases | |
| 6. |
Principal protein in milk is ___________ |
| A. | Albumin |
| B. | Lactalbumin |
| C. | Casein |
| D. | Lactoglobulin |
| Answer» D. Lactoglobulin | |