MCQOPTIONS
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MCQOPTIONS
This section includes 14 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_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 | |
| 2. |
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 | |
| 3. |
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. | |
| 4. |
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 | |
| 5. |
Homogenization of milk may give milk which of the following off-flavor? |
| A. | Fruity |
| B. | Bitter |
| C. | Sunlight |
| D. | Salty |
| Answer» D. Salty | |
| 6. |
The effect of homogenization on the physical structure of milk has which of the following advantages? |
| A. | Smaller fat globules leading to no cream-line formation |
| B. | Somewhat increased sensitivity to light – sunlight and fluorescent tubes |
| C. | Reduced heat stability |
| D. | I) only |
| Answer» B. Somewhat increased sensitivity to light ‚Äö√Ñ√∂‚àö√ë‚àö¬® sunlight and fluorescent tubes | |
| 7. |
Two-stage method is usually chosen to achieve optimal homogenization efficiency. State true or false. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 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‚ÑÉ |
| B. | 50- 60‚ÑÉ |
| C. | 60- 70‚ÑÉ |
| D. | 90-100‚ÑÉ |
| Answer» D. 90-100‚Äö√Ñ√∂‚àö√´‚àö√¢ | |
| 11. |
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% | |
| 12. |
Disintegration of fat globules in homogenization is achieved by which of the following? |
| A. | Turbulence |
| B. | Cavitation |
| C. | Turbulence and cavitations |
| D. | Pasteurization |
| Answer» E. | |
| 13. |
Disruption of fat globules into much smaller fat globules is defined as? |
| A. | Standardization |
| B. | Centrifugation |
| C. | Homogenization |
| D. | Chilling |
| Answer» E. | |
| 14. |
Name the scientist who invented Homogenization? |
| A. | Pasteur |
| B. | Rutherford |
| C. | Leuwenhoek |
| D. | Gaulin |
| Answer» E. | |