MCQOPTIONS
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MCQOPTIONS
This section includes 15 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. |
Homogenization of milk may give milk which of the following off-flavor? |
| A. | Fruity |
| B. | Bitter |
| C. | Sunlight |
| D. | Salty |
| Answer» D. Salty | |
| 2. |
The effect of homogenization on the physical structure of milk has which of the following advantages?I) Smaller fat globules leading to no cream-line formationII) Somewhat increased sensitivity to light – sunlight and fluorescent tubesIII) Reduced heat stability |
| A. | I) only |
| B. | I) and III) |
| C. | I), II) and III) |
| D. | II) only |
| Answer» B. I) and III) | |
| 3. |
Two-stage method is usually chosen to achieve optimal homogenization efficiency. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 4. |
Two-stage homogenization may not be applied to which of the following? |
| A. | Products with a high fat content |
| B. | Products where high homogenization efficiency is desired. |
| C. | Product with low viscosity |
| D. | Product demanding high viscosity |
| Answer» E. | |
| 5. |
Application of Single-stage homogenization is in? |
| A. | Products demanding a high viscosity (certain cluster formation). |
| B. | Product with low viscosity |
| C. | Product with no viscosity |
| D. | Product without fat |
| Answer» B. Product with low viscosity | |
| 6. |
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 | |
| 7. |
Name the theory of homogenization According to which homogenization takes place when the liquid is leaving the gap, so the back pressure which is important to cavitation is important to homogenization. |
| A. | Cavitation theory |
| B. | Eddies theory |
| C. | Current theory |
| D. | Voltage theory |
| Answer» C. Current theory | |
| 8. |
The dispersion of the lipid phase increases with ________ temperatures of homogenisation and is commensurate with the_________ viscosity of milk at higher temperatures. |
| A. | Increase, decrease |
| B. | Increase, increase |
| C. | Decrease, increase |
| D. | Decrease, decrease |
| Answer» C. Decrease, increase | |
| 9. |
Preferred Homogenization pressure is _______ |
| A. | 5- 15 MPa |
| B. | 10-25 MPa |
| C. | 25- 50 MPa |
| D. | 60-70 MPa |
| Answer» C. 25- 50 MPa | |
| 10. |
Homogenization temperature applied normally are ________ |
| A. | 30- 40℃ |
| B. | 50- 60℃ |
| C. | 60- 70℃ |
| D. | 90-100℃ |
| Answer» D. 90-100℃ | |
| 11. |
Homogenization of cold milk is ineffective. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 12. |
Cream with higher fat content than ____ cannot normally be homogenized at the normal high pressure. |
| A. | 5% |
| B. | 10% |
| C. | 12% |
| D. | 15% |
| Answer» D. 15% | |
| 13. |
Disintegration of fat globules in homogenization is achieved by which of the following? |
| A. | Turbulence |
| B. | Cavitation |
| C. | Turbulence and cavitations |
| D. | Pasteurization |
| Answer» D. Pasteurization | |
| 14. |
Disruption of fat globules into much smaller fat globules is defined as? |
| A. | Standardization |
| B. | Centrifugation |
| C. | Homogenization |
| D. | Chilling |
| Answer» D. Chilling | |
| 15. |
Name the scientist who invented Homogenization? |
| A. | Pasteur |
| B. | Rutherford |
| C. | Leuwenhoek |
| D. | Gaulin |
| Answer» E. | |