MCQOPTIONS
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MCQOPTIONS
This section includes 23 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 | |
| 9. |
FOOD_VALUE_OF_ICE_CREAM_DEPENDS_TO_A_LARGE_EXTENT_ON_ITS??$ |
| A. | Flavor |
| B. | Volume |
| C. | Composition |
| D. | Taste |
| Answer» D. Taste | |
| 10. |
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 | |
| 11. |
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 | |
| 12. |
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 | |
| 13. |
Butter milk is a fluid product resulting from the manufacture of? |
| A. | Cheese |
| B. | Yogurt |
| C. | Ice cream |
| D. | Butter |
| Answer» E. | |
| 14. |
A product consisting of a mixture of milk and cream which contains not less than 10.5% milk fat is called? |
| A. | Concentrated Milk |
| B. | Low Fat Milk |
| C. | Half-and –Half |
| D. | Eggnog |
| Answer» D. Eggnog | |
| 15. |
The process of raising or lowering the percent of fat in milk or cream to a desired standard is called? |
| A. | Enrichment |
| B. | Fortification |
| C. | Standardization |
| D. | Addition |
| Answer» D. Addition | |
| 16. |
Legal butter must contain at least what percentage of fat? |
| A. | 70 % |
| B. | 80 % |
| C. | 90 % |
| D. | 95 % |
| Answer» C. 90 % | |
| 17. |
Energy value of a food is measured in terms of? |
| A. | Carbohydrates |
| B. | Fats |
| C. | Proteins |
| D. | Calories |
| Answer» E. | |
| 18. |
Which is the pre-dominating organism in dirty utensils of milk? |
| A. | Lactobacillus bulgaricus |
| B. | Propionibacterium |
| C. | Streptococcus lactis |
| D. | Phosphorous |
| Answer» D. Phosphorous | |
| 19. |
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 | |
| 20. |
What is the average boiling point of milk? |
| A. | 100-101 °C |
| B. | 105-110 °C |
| C. | 115-117 °C |
| D. | 102-105 °C |
| Answer» B. 105-110 ¬¨¬®‚Äö√†√ªC | |
| 21. |
What is freezing point of milk? |
| A. | 0 °C |
| B. | -0.55 °C |
| C. | -1 °C |
| D. | -1.55 °C |
| Answer» C. -1 ¬¨¬®‚Äö√†√ªC | |
| 22. |
Starch is split by which enzyme? |
| A. | Lactase |
| B. | Diastase |
| C. | Phosphatase |
| D. | Catalse |
| Answer» C. Phosphatase | |
| 23. |
Tests for proper pasteurization are based on the activity of which enzyme? |
| A. | Lactase |
| B. | Diastase |
| C. | Phosphatase |
| D. | Catalse |
| Answer» D. Catalse | |