MCQOPTIONS
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MCQOPTIONS
This section includes 8 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. |
Buttermilk is a fluid product resulting from the manufacture of? |
| A. | Cheese |
| B. | Yogurt |
| C. | Ice cream |
| D. | Butter |
| Answer» E. | |
| 2. |
The process of raising or lowering the percent of fat in milk or cream to the desired standard is called? |
| A. | Enrichment |
| B. | Fortification |
| C. | Standardization |
| D. | Addition |
| Answer» D. Addition | |
| 3. |
At what concentration chlorine sanitizing solutions are usually used in the dairy industry? |
| A. | 50-100 ppm |
| B. | 100-200 ppm |
| C. | 200-500 ppm |
| D. | 500-800 ppm |
| Answer» D. 500-800 ppm | |
| 4. |
Chlorine compounds have widespread acceptance in the dairy industry due to? |
| A. | Non-toxicity |
| B. | High sanitizing efficiency |
| C. | High corrosiveness |
| D. | Oxidative properties |
| Answer» C. High corrosiveness | |
| 5. |
Food value of ice cream depends to a large extent on its? |
| A. | Flavor |
| B. | Volume |
| C. | Composition |
| D. | Taste |
| Answer» D. Taste | |
| 6. |
The high nutritive value of cheese is due to which of the following? |
| A. | High mineral contents |
| B. | High protein contents |
| C. | Taste & flavor |
| D. | Rancidity |
| Answer» C. Taste & flavor | |
| 7. |
What is the average specific gravity of normal whole milk at 16 C? |
| A. | 0.903 |
| B. | 1.032 |
| C. | 1.582 |
| D. | 2.032 |
| Answer» C. 1.582 | |
| 8. |
What is the freezing point of milk? |
| A. | 0 C |
| B. | -0.55 C |
| C. | -1 C |
| D. | -1.55 C |
| Answer» C. -1 C | |