MCQOPTIONS
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MCQOPTIONS
This section includes 7 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. |
Main function of first stage of homogenization is? |
| A. | Fat globule reduction |
| B. | Separation of clusters of fat into individual fat molecules |
| C. | Oxidation |
| D. | Off flavor development |
| Answer» B. Separation of clusters of fat into individual fat molecules | |
| 2. |
Homogenization in which the main body of skim milk is not homogenized, but only the cream together with a small proportion of skim milk is homogenized is called? |
| A. | Complete homogenization |
| B. | Partial homogenization |
| C. | Concentrate homogenization |
| D. | Pasteurized homogenization |
| Answer» C. Concentrate homogenization | |
| 3. |
The milk after homogenization will not be suitable for the production of semi-hard or hard cheeses due to which of the following reasons? |
| A. | Too soft coagulum |
| B. | Too hard coagulum |
| C. | Off flavor |
| D. | Bitter taste |
| Answer» B. Too hard coagulum | |
| 4. |
The bacterial counts of milk will _______ after homogenization. |
| A. | Increase |
| B. | Decrease |
| C. | Remain same |
| D. | First increase then decrease |
| Answer» B. Decrease | |
| 5. |
Homogenization has which of the following effects on the physiology of nutrition of milk? |
| A. | Improved digestibility |
| B. | Reduced digestibility |
| C. | Cholesterol |
| D. | Sugar |
| Answer» B. Reduced digestibility | |
| 6. |
Which of the following is the effect of homogenization on the appearance of milk? |
| A. | Dusty appearance |
| B. | Yellowish appearance |
| C. | Whitish appearance |
| D. | Blackish appearance |
| Answer» D. Blackish appearance | |
| 7. |
Homogenization reduce the size of fat globules to which size? |
| A. | Less than 2 |
| B. | Less than 3 |
| C. | Less than 4 |
| D. | Less than 5 |
| Answer» B. Less than 3 | |