Explore topic-wise MCQs in Dairy Engineering.

This section includes 10 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.

Deformation force can be ______________

A. Static
B. Dynamic
C. Static and dynamic
D. Short
Answer» D. Short
Discussion
2.

Flow is a kind of __________

A. Breakage
B. Reversible deformation
C. Irreversible deformation
D. Liquid
Answer» D. Liquid
Discussion
3.

The force required to maintain a relative velocity of 1cm/sec between two parallel planes placed 1 cm apart is called ________

A. acceleration
B. buoyancy force
C. viscosity
D. flow
Answer» B. buoyancy force
Discussion
4.

Lactose, whey proteins and milk salts have less contribution towards the viscosity of milk compared with the casein which alone is contributing substantially towards this property.

A. True
B. False
Answer» B. False
Discussion
5.

The unit of viscosity is __________

A. Gamma
B. Pascal
C. Poise
D. Bar
Answer» D. Bar
Discussion
6.

Which of the following factors does not affect the viscosity of milk?

A. State and concentration of proteins
B. State and concentration of Fat
C. Temperature and Age of Milk
D. Spoilage
Answer» E.
Discussion
7.

Temperatures above 65 C _______ viscosity of skim milk.

A. Parabolic decrease
B. Linear decrease
C. Constant
D. Increase
Answer» E.
Discussion
8.

Viscosity of Skim milk depends on __________

A. Temperature
B. pH
C. Temperature and pH
D. Moisture
Answer» D. Moisture
Discussion
9.

Viscosity of milk and milk products is important in not determining __________

A. the rate of creaming
B. rates of mass and heat transfer
C. the flow conditions in dairy processes
D. spoilage rate
Answer» E.
Discussion
10.

At 30 , water has the viscosity of __________

A. 0.801
B. 1
C. 2
D. 6.29
Answer» B. 1
Discussion