Explore topic-wise MCQs in Dairy Engineering.

This section includes 13 Mcqs, each offering curated multiple-choice questions to sharpen your Dairy Engineering knowledge and support exam preparation. Choose a topic below to get started.

Explore topic-wise MCQs in Dairy Engineering.

The major component in milk is _______

The primary Protein in Milk is ____________

The Primary Milk carbohydrate is ____________

The heritability of the traits for milk production is ____________

The part of the mammary gland where milk is produced is called _____________

Milk contains 87 % water and the rest is solids and fats. Which of the following is not included as milk solid?

As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.

Of the listed below products, which contains no dairy ingredients?

Of the 14 cheese varieties, which has a tangy peppery flavor, is crumbly and pasty, has a white interior with veins of mold that are marbled or streaked?

__________ is a dairy product resulting from the culturing of a mixture of milk and cream products, with lactic acid producing bacteria. The product contains not less than 3.25 percent milk fat and 8.25 percent solids-not-fat.

Which of the following would be classified as a Hard Cheese ?

Dairy Rations for lactating cows should be not be calculated based on:

The dairy product resulting from the addition of a creaming mixture (dressing) that Contains not less than 4 percent milk fat and not more than 80 percent moisture?