Explore topic-wise MCQs in Dairy Engineering.

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.
Discussion
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
Discussion
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
Discussion
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
Discussion
5.

Food value of ice cream depends to a large extent on its?

A. Flavor
B. Volume
C. Composition
D. Taste
Answer» D. Taste
Discussion
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
Discussion
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
Discussion
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
Discussion
9.

FOOD_VALUE_OF_ICE_CREAM_DEPENDS_TO_A_LARGE_EXTENT_ON_ITS??$

A. Flavor
B. Volume
C. Composition
D. Taste
Answer» D. Taste
Discussion
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
Discussion
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
Discussion
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
Discussion
13.

Butter milk is a fluid product resulting from the manufacture of?

A. Cheese
B. Yogurt
C. Ice cream
D. Butter
Answer» E.
Discussion
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
Discussion
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
Discussion
16.

Legal butter must contain at least what percentage of fat?

A. 70 %
B. 80 %
C. 90 %
D. 95 %
Answer» C. 90 %
Discussion
17.

Energy value of a food is measured in terms of?

A. Carbohydrates
B. Fats
C. Proteins
D. Calories
Answer» E.
Discussion
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
Discussion
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
Discussion
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
Discussion
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
Discussion
22.

Starch is split by which enzyme?

A. Lactase
B. Diastase
C. Phosphatase
D. Catalse
Answer» C. Phosphatase
Discussion
23.

Tests for proper pasteurization are based on the activity of which enzyme?

A. Lactase
B. Diastase
C. Phosphatase
D. Catalse
Answer» D. Catalse
Discussion