MCQOPTIONS
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MCQOPTIONS
This section includes 90 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. |
Yeast is unlike bacteria in being __________ |
| A. | Unicellular |
| B. | Multicellular |
| C. | Prokaryotic |
| D. | Eukaryotic |
| Answer» E. | |
| 2. |
Which of the following is not a character of protista? |
| A. | Protista are prokaryotic |
| B. | Body organization is cellular |
| C. | Some protists have cell walls |
| D. | Membrane bound organelles are present in cells |
| Answer» B. Body organization is cellular | |
| 3. |
The slime moulds are characterized by the presence of __________ |
| A. | Elaters |
| B. | Pseudoelaters |
| C. | Capillitium |
| D. | Sourness |
| Answer» D. Sourness | |
| 4. |
Protista differs from monera in having __________ |
| A. | Cell wall |
| B. | Nuclear membrane |
| C. | Flagella |
| D. | Autotropic nutrition |
| Answer» C. Flagella | |
| 5. |
Presence of coliform in milk pipelines after pasteurization indicates __________ |
| A. | Excessive hygiene |
| B. | Poor sanitation |
| C. | Rusting |
| D. | Coating |
| Answer» C. Rusting | |
| 6. |
Coliform bacteria leads to _________ |
| A. | Off-flavor and smell |
| B. | Gas formation |
| C. | Off-flavor, smell and gas formation |
| D. | Fruity taste |
| Answer» D. Fruity taste | |
| 7. |
Aflatoxin is produced by ________ |
| A. | Bacteria |
| B. | Virus |
| C. | Fungi |
| D. | Nematode |
| Answer» D. Nematode | |
| 8. |
The fruiting body of Aspergillus is called _______ |
| A. | Apothecium |
| B. | Perithecium |
| C. | Cleistothecium |
| D. | Hypanthodium |
| Answer» D. Hypanthodium | |
| 9. |
Which one of the following is called the ‘brewer’s yeast’? |
| A. | Saccharomyces ludwigi |
| B. | Saccharomyces cerevisiae |
| C. | Saccharomyces boulardii |
| D. | Saccharomyces pastorianus |
| Answer» C. Saccharomyces boulardii | |
| 10. |
Kingdom protista includes __________ |
| A. | Life cycle showing sporic meiosis |
| B. | Life cycle showing gametic meiosis |
| C. | Life cycle showing zygotic meiosis |
| D. | Life cycle showing zygotic meiosis and gametic meiosis |
| Answer» E. | |
| 11. |
Fungi which grow on dung are termed as __________ |
| A. | Coprophilous |
| B. | Terricolous |
| C. | Sacxicolous |
| D. | Saxiphilous |
| Answer» B. Terricolous | |
| 12. |
Which of the following species of Clostridium is responsible for the formation of dark green to black colors in cheese? |
| A. | Clostridium tyrobutyricum |
| B. | Clostridium sporogenes |
| C. | Clostridium herbarum |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 13. |
The yoghurt is made from ________ |
| A. | Lactobacillus bulgaricus |
| B. | Streptococcus thermophilus |
| C. | S. cremoris |
| D. | Mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus |
| Answer» E. | |
| 14. |
Which bacteria are also known as “The cheese destroyer”? |
| A. | Propionic acid bacteria |
| B. | Coliform |
| C. | Lactic acid bacteria |
| D. | Butyric acid bacteria |
| Answer» E. | |
| 15. |
What is pigment or color production by bacteria called? |
| A. | Cytogenesis |
| B. | Phytogenesis |
| C. | Chromogenesis |
| D. | Chemogenesis |
| Answer» E. | |
| 16. |
Fungi can be divided as __________ |
| A. | Yeast |
| B. | Mold |
| C. | Yeast and mold |
| D. | Bacteria |
| Answer» D. Bacteria | |
| 17. |
Turbine meters are generally preferred for? |
| A. | Low-viscosity and high flow measurements |
| B. | High viscosity and low flow measurements |
| C. | High viscosity and high flow measurements |
| D. | Low viscosity and low flow measurements |
| Answer» B. High viscosity and low flow measurements | |
| 18. |
The instrument which is not suitable for the application in an automatic control scheme is _____________ |
| A. | Rotameters |
| B. | Pitot static tube |
| C. | Rotary piston meter |
| D. | Orifice plate |
| Answer» B. Pitot static tube | |
| 19. |
For the measurement of flow rate of liquid, the method used is _____________ |
| A. | Conveyor-based methods |
| B. | Bourdon tube |
| C. | Coriolis method |
| D. | Thermal mass flow measurement |
| Answer» D. Thermal mass flow measurement | |
| 20. |
Example of positive displacement meter is _____________ |
| A. | Variable area flow meter |
| B. | Turbine meters |
| C. | Rotary piston meter |
| D. | Venturi |
| Answer» D. Venturi | |
| 21. |
For the measurement of flow, the cheapest device is _____________ |
| A. | Venturi |
| B. | Dall flow tube |
| C. | Flow nozzle |
| D. | Pitot static tube |
| Answer» D. Pitot static tube | |
| 22. |
The rate at which milk flows through a closed pipe can be determined by _____________ |
| A. | Determining the mass flow rate |
| B. | Determining the volume flow rate |
| C. | Mass flow rate and volume flow rate |
| D. | Fat content |
| Answer» D. Fat content | |
| 23. |
Conveyor-based methods are used for the measurement of the flow of _____________ |
| A. | Solids |
| B. | Liquid |
| C. | Gas |
| D. | Gel |
| Answer» B. Liquid | |
| 24. |
The device cannot be used for flow obstruction is _____________ |
| A. | Orifice plate |
| B. | Venturi tube |
| C. | Flow nozzle and dall flow tube |
| D. | sphere |
| Answer» E. | |
| 25. |
The device which is used for making temporary measurements of flow is _____________ |
| A. | Venturi |
| B. | Dull flow tube |
| C. | Orifice plate |
| D. | Pitot static tube |
| Answer» D. Pitot static tube | |
| 26. |
Which of the following are now Newtonian materials which are time dependent? |
| A. | Shear thickening |
| B. | Rheo-pectic |
| C. | Shear thinning |
| D. | plastic |
| Answer» C. Shear thinning | |
| 27. |
Viscosity of milk and milk products is important in not determining __________ |
| A. | the rate of creaming |
| B. | rates of mass and heat transfer |
| C. | the flow conditions in dairy processes |
| D. | spoilage rate |
| Answer» E. | |
| 28. |
Lactose, whey proteins and milk salts have less contribution towards the viscosity of milk compared with the casein which alone is contributing substantially towards this property. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 29. |
Skim milk exhibit which of the following flow behavior? |
| A. | Newtonian |
| B. | Non Newtonian |
| C. | Pseudo plastic |
| D. | Diliant |
| Answer» B. Non Newtonian | |
| 30. |
A Newtonian fluid is defined as the fluid which? |
| A. | Obeys hook’s law |
| B. | Is compressible |
| C. | Obey Newton’s law of viscosity |
| D. | Is incompressible |
| Answer» D. Is incompressible | |
| 31. |
Which of the following is due to molds? |
| A. | Discoloration |
| B. | Off-flavor |
| C. | Discoloration and off-flavor |
| D. | Freshness |
| Answer» D. Freshness | |
| 32. |
Deformation force can be ______________ |
| A. | Static |
| B. | Dynamic |
| C. | Static and dynamic |
| D. | Short |
| Answer» D. Short | |
| 33. |
The unit of viscosity is __________ |
| A. | Gamma |
| B. | Pascal |
| C. | Poise |
| D. | Bar |
| Answer» D. Bar | |
| 34. |
Which of the following factors does not affect the viscosity of milk? |
| A. | State and concentration of proteins |
| B. | State and concentration of Fat |
| C. | Temperature and Age of Milk |
| D. | Spoilage |
| Answer» E. | |
| 35. |
Red tide is caused by __________ |
| A. | Noctiluca |
| B. | Gonyaulax |
| C. | Gymnodinium |
| D. | Noctiluca, Gonyaulax and Gymnodinium |
| Answer» E. | |
| 36. |
Which of the following combination of characters is true for slime moulds? |
| A. | Parasitic, Plasmodium with true walls, spores dispersed by air currents |
| B. | Saprophytic, Plasmodium without walls, spores dispersed by water |
| C. | Parasitic, Plasmodium without walls, spores dispersed by water |
| D. | Saprophytic, Plasmodium without walls, spores dispersed by air currents |
| Answer» E. | |
| 37. |
The chief type of spoilage in sweetened condensed milk may not be __________ |
| A. | Gas formation by sucrose fermenting yeast |
| B. | Thickening caused by micrococci |
| C. | Molds colonies growing on surface |
| D. | Cleaning in Place |
| Answer» E. | |
| 38. |
In certain parasitic fungi a hook like structure is formed at the point of contact with the host known as __________ |
| A. | Haustoria |
| B. | Appresorium |
| C. | Hold fast |
| D. | Hook |
| Answer» C. Hold fast | |
| 39. |
The time required to reduce stress in the material by flow is called __________ |
| A. | Peak time |
| B. | Relaxation time |
| C. | Stress time |
| D. | No time |
| Answer» C. Stress time | |
| 40. |
Milk mold is also called __________ |
| A. | Penicillium roqueforti |
| B. | Stachybotrys chartarum |
| C. | Geotrichum candidum |
| D. | Penicillium camemberti |
| Answer» D. Penicillium camemberti | |
| 41. |
The force required to maintain a relative velocity of 1cm/sec between two parallel planes placed 1 cm apart is called ________ |
| A. | acceleration |
| B. | buoyancy force |
| C. | viscosity |
| D. | flow |
| Answer» B. buoyancy force | |
| 42. |
Viscosity varied ________ with temperature and _______ with fat content of milk. |
| A. | Linearly and exponentially |
| B. | Exponentially and linearly |
| C. | Exponentially and exponentially |
| D. | Linearly and linearly |
| Answer» C. Exponentially and exponentially | |
| 43. |
Camembert mold is __________ |
| A. | Penicillium roqueforti |
| B. | Stachybotrys chartarum |
| C. | Aspergillus niger |
| D. | Penicillium camemberti |
| Answer» E. | |
| 44. |
Kingdom protista includes organisms like __________ |
| A. | Euglena, Spirogyra and Penicillium |
| B. | Amoeba, Spirogyra and Penicillium |
| C. | Amoeba, Euglena and Penicillium |
| D. | Amoeba, Euglena and Diatoms |
| Answer» E. | |
| 45. |
One of the common fungal diseases of man is __________ |
| A. | Cholera |
| B. | Plague |
| C. | Ringworm |
| D. | Typhoid |
| Answer» D. Typhoid | |
| 46. |
Which of the following are now Newtonian material which is time independent? |
| A. | Thixotropic |
| B. | Rheo-pectic |
| C. | Anti-thixotropic |
| D. | Plastic |
| Answer» E. | |
| 47. |
For non-Newtonian fluids, apparent viscosity is a function of __________ |
| A. | shear rate |
| B. | flow rate |
| C. | viscous rate |
| D. | specific rate |
| Answer» B. flow rate | |
| 48. |
Milk secreted in the udder is virtually sterile. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 49. |
Blue Cheese mold is __________ |
| A. | Penicillium roqueforti |
| B. | Stachybotrys chartarum |
| C. | Aspergillus niger |
| D. | Penicillium camemberti |
| Answer» B. Stachybotrys chartarum | |
| 50. |
Which of the following is not a source of infection in milk? |
| A. | Milker and cow |
| B. | Litter |
| C. | Ambient air |
| D. | Heat |
| Answer» E. | |