Explore topic-wise MCQs in Dairy Engineering.

This section includes 22 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.

pH of normal milk is _____ at 25℃.

A. 4
B. 4.3
C. 6.6
D. 9
Answer» D. 9
Discussion
2.

What does pH of the solution represent?

A. Solubility
B. Osmotic pressure
C. Hydronium ion concentration
D. Water content
Answer» D. Water content
Discussion
3.

The acidity of a solution is dependent on which of the following?

A. Water content
B. Fat content
C. Acid content
D. [H+] ions
Answer» E.
Discussion
4.

Freezing point helps to check which of the following adulteration in milk?

A. Sugar adulteration
B. Water adulteration
C. Gas adulteration
D. Color adulteration
Answer» C. Gas adulteration
Discussion
5.

Osmotic pressure is controlled by the number of molecules or particles, not the weight of solute.

A. True
B. False
Answer» B. False
Discussion
6.

Calculate the density of milk at 15.5℃ having 3.2% fat and 8.5% SNF.

A. 2.03 g/cm3
B. 1.03 g/cm3
C. 4.03 g/cm3
D. 5.03 g/cm3
Answer» E.
Discussion
7.

In an equation Fat%, SNF% and water determine‘d’. The‘d’ in this expression is?

A. Viscosity
B. Friction force
C. Density
D. Acceleration
Answer» E.
Discussion
8.

Yellowish tinge in milk can be attributed to which of the following?

A. Carotene
B. Water
C. Riboflavin
D. Metalin
Answer» B. Water
Discussion
9.

THE_ACIDITY_OF_A_SOLUTION_IS_DEPENDENT_ON_WHICH_OF_THE_FOLLOWING??$

A. Water content
B. Fat content
C. Acid content
D. [H+] ions
Answer» E.
Discussion
10.

pH of normal milk is _____ at 25‚ÑÉ.$#

A. 4
B. 4.3
C. 6.6
D. 9
Answer» D. 9
Discussion
11.

What_does_pH_of_the_solution_represents?$

A. Solubility
B. Osmotic pressure
C. Hydronium ion concentration
D. Water content
Answer» D. Water content
Discussion
12.

The first milk that a cow produces after calving is called ________

A. Cream
B. Butter
C. Colostrum
D. High fat milk
Answer» D. High fat milk
Discussion
13.

1.7 ml of N/10 NaOH is required for titration of a 10 ml sample of milk. Compute the titratable acidity.

A. .17 °Th
B. 170 °Th
C. 17 °Th
D. 10 °Th
Answer» D. 10 ¬¨¬®‚Äö√†√ªTh
Discussion
14.

Titratable acidity of milk cannot be expressed in which of the following degree?

A. ᵒSH
B. ᵒTh
C. ᵒD
D. ‚ÑÉ
Answer» E.
Discussion
15.

In determining acidity, the solution in the burette is?

A. Hydrochloric acid
B. Potassium salt
C. Potash alum
D. Sodium Hydroxide solution
Answer» E.
Discussion
16.

Define the temperature at which a liquid turns into a solid when cooled.

A. Boiling point
B. Melting point
C. Freezing point
D. Evaporation temperature
Answer» D. Evaporation temperature
Discussion
17.

State true or false: Osmotic pressure is controlled by the number of molecules or particles, not the weight of solute

A. True
B. False
Answer» B. False
Discussion
18.

Milk is ______ with blood.

A. Hypertonic
B. Hypotonic
C. Isotonic
D. No pressure
Answer» D. No pressure
Discussion
19.

Calculate the density of milk at 15.5‚ÑÉ having 3.2% fat and 8.5% SNF.$

A. 2.03 g/cm<sup>3</sup>
B. 1.03 g/cm<sup>3</sup>
C. 4.03 g/cm<sup>3</sup>
D. 5.03 g/cm<sup>3</sup>
Answer» E.
Discussion
20.

In an equation Fat%, SNF% and water determine‘d’. The‘d’ in this expression is?$

A. Viscosity
B. Friction force
C. Density
D. Acceleration
Answer» E.
Discussion
21.

Yellowish tinge in milk can be attributed to which of the following

A. Carotene
B. Water
C. Riboflavin
D. Metalin
Answer» B. Water
Discussion
22.

Opacity in milk is due to which of the following reasons?

A. White color
B. Heat treatment
C. Additives
D. Suspended particles of fat
Answer» E.
Discussion