MCQOPTIONS
Saved Bookmarks
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.
| 51. |
“Perfect stage” of a fungus means __________ |
| A. | When the fungus is perfectly healthy |
| B. | When it reproduces asexually |
| C. | When it forms perfect sexual spores |
| D. | When form no spores |
| Answer» D. When form no spores | |
| 52. |
Bioluminescence is exhibited by __________ |
| A. | Chlorella |
| B. | Chlamydomonas |
| C. | Hirudinaria |
| D. | Ceratium |
| Answer» E. | |
| 53. |
At 30℃, water has the viscosity of __________ |
| A. | 0.801 |
| B. | 1 |
| C. | 2 |
| D. | 6.29 |
| Answer» B. 1 | |
| 54. |
Flow is a kind of __________ |
| A. | Breakage |
| B. | Reversible deformation |
| C. | Irreversible deformation |
| D. | Liquid |
| Answer» D. Liquid | |
| 55. |
All fungi are ______ |
| A. | Autrophs |
| B. | Saprophytes |
| C. | Parasites |
| D. | Heterotrophs |
| Answer» E. | |
| 56. |
In diatoms, auxospores help in __________ |
| A. | Metabolism |
| B. | Spore formation |
| C. | Reproduction |
| D. | Growth |
| Answer» D. Growth | |
| 57. |
Which fluids are having a constant viscosity dependent on temperature but independent of the applied shear rate? |
| A. | Non-Newtonian |
| B. | Newtonian |
| C. | Dry |
| D. | Wet |
| Answer» C. Dry | |
| 58. |
Cheese cancer of Swiss and similar cheese is caused by? |
| A. | Oospora Crustacea |
| B. | Oospora caseovorans |
| C. | Oospora aurianticum |
| D. | S. cremoris |
| Answer» C. Oospora aurianticum | |
| 59. |
Viscosity of Skim milk depends on __________ |
| A. | Temperature |
| B. | pH |
| C. | Temperature and pH |
| D. | Moisture |
| Answer» D. Moisture | |
| 60. |
Which among the following is not the example of thixotropic fluid? |
| A. | Yogurt |
| B. | Ice cream |
| C. | Mayonnaise |
| D. | Milk |
| Answer» E. | |
| 61. |
Penicillium camemberti is used for ripening of __________ |
| A. | roqueforti cheese |
| B. | camembert cheese |
| C. | all cheese |
| D. | fruits |
| Answer» C. all cheese | |
| 62. |
Cooled raw milk and cream exhibit which of the following flow behavior? |
| A. | Newtonian |
| B. | Non Newtonian |
| C. | Sticky |
| D. | None |
| Answer» C. Sticky | |
| 63. |
Non bacterial ropiness or sliminess in milk and milk products may be due which of the following reasons? |
| A. | Stringiness due to mastitis and in particular by fibrin and leucocytes from the cow’s blood |
| B. | Sliminess resulting from the thickness of the cream |
| C. | Stringiness due to thin films of casein or lactalbumin during cooling |
| D. | Cleanliness |
| Answer» E. | |
| 64. |
Which bacteria is responsible for ripening Emmenthal cheese? |
| A. | Lactobacillus helveticus and Lb. bulgaricus |
| B. | L.acidophilus |
| C. | Bifidobacteria |
| D. | Streptococcus diacetylactis |
| Answer» B. L.acidophilus | |
| 65. |
Elasticity is___________ |
| A. | Breakage |
| B. | Reversible deformation |
| C. | Irreversible deformation |
| D. | Liquid |
| Answer» C. Irreversible deformation | |
| 66. |
Milk is a ______ fluid. |
| A. | Viscous |
| B. | Elastic |
| C. | Visco-elastic |
| D. | Extraneous |
| Answer» B. Elastic | |
| 67. |
Single celled eukaryotes are included in __________ |
| A. | Fungi |
| B. | Archae |
| C. | Monera |
| D. | Protista |
| Answer» E. | |
| 68. |
Which of the following is a heteroceous fungus? |
| A. | Albugo |
| B. | Phytophora |
| C. | Puccinia |
| D. | Ustilago |
| Answer» D. Ustilago | |
| 69. |
Which of the following is the characteristic of good quality milk? |
| A. | CFU<1000000 per ml |
| B. | CFU>1000000 per ml |
| C. | CFU=1000000 per ml |
| D. | CFU>1500000 per ml |
| Answer» B. CFU>1000000 per ml | |
| 70. |
Bacteria which cause diseases in humans, animals and plants are called __________ |
| A. | Anaerobic bacteria |
| B. | Aerobic bacteria |
| C. | Pathogenic bacteria |
| D. | Non pathogenic bacteria |
| Answer» D. Non pathogenic bacteria | |
| 71. |
Yeast cells are good source of __________ |
| A. | Vitamin A and B |
| B. | Vitamin A and D |
| C. | Vitamin B and D |
| D. | Vitamin K |
| Answer» D. Vitamin K | |
| 72. |
Decrease in temperature of milk leads to _______ in viscosity. |
| A. | Parabolic decrease |
| B. | Linear decrease |
| C. | Constant |
| D. | Increase |
| Answer» E. | |
| 73. |
Which of the following is the source of Vitamin A? |
| A. | Sterptococcus |
| B. | Rhodotorula gracilis |
| C. | Bacteria |
| D. | Yeast |
| Answer» C. Bacteria | |
| 74. |
Stress strain relationship for a Newtonian fluid is __________ |
| A. | Hyperbolic |
| B. | Parabolic |
| C. | Linear |
| D. | Inverse type |
| Answer» D. Inverse type | |
| 75. |
Property of fluid that describes its internal resistance is known as __________ |
| A. | Viscosity |
| B. | Friction |
| C. | Resistance |
| D. | Internal energy |
| Answer» B. Friction | |
| 76. |
Roquefort cheese is ripened by __________ |
| A. | Penicillium roqueforti |
| B. | Penicillium camemberti |
| C. | Penicillium sp |
| D. | Penicillium rhizogenes |
| Answer» B. Penicillium camemberti | |
| 77. |
Temperatures above 65° C _______ viscosity of skim milk. |
| A. | Parabolic decrease |
| B. | Linear decrease |
| C. | Constant |
| D. | Increase |
| Answer» E. | |
| 78. |
Lactic acid bacteria ferment which of the following forming lactic acid? |
| A. | Sucrose |
| B. | Glucose |
| C. | Lactose |
| D. | Fructose |
| Answer» D. Fructose | |
| 79. |
Which among the following is not a bacterial group which occurs in milk? |
| A. | Lactic acid bacteria |
| B. | Coliform bacteria |
| C. | Putrefaction bacteria |
| D. | Carboxylic acid bacteria |
| Answer» E. | |
| 80. |
Which of the following satisfy n=1 (where n is flow behavior index)? |
| A. | Pseudoplastic fluid |
| B. | Thixotropic fluid |
| C. | Newtonian fluid |
| D. | Diliant fluid |
| Answer» D. Diliant fluid | |
| 81. |
Ostwald, Herschel-Bulkley, Steiger-Ory, Bingham, Ellis and Eyring. The following models are to study the flow behavior of? |
| A. | Newtonian fluid |
| B. | Non-Newtonian fluid |
| C. | Dilated fluid |
| D. | Ideal fluid |
| Answer» C. Dilated fluid | |
| 82. |
Which of the following satisfy n>1 (where n is flow behavior index)? |
| A. | Pseudoplastic fluid |
| B. | Thixotropic fluid |
| C. | Newtonian fluid |
| D. | Diliant fluid |
| Answer» E. | |
| 83. |
Herschel-Bulkley model is also called as ______ |
| A. | Low equation |
| B. | Young’s equation |
| C. | Power law equation |
| D. | Rutherford equation |
| Answer» D. Rutherford equation | |
| 84. |
Which of the following satisfy n<1 (where n is flow behavior index)? |
| A. | Pseudoplastic fluid |
| B. | Thixotropic fluid |
| C. | Newtonian fluid |
| D. | Diliant fluid |
| Answer» B. Thixotropic fluid | |
| 85. |
The flow meter which is replacing the differential pressure meters in its applications is _____________ |
| A. | Vortex-shedding flow meter |
| B. | Electromagnetic flow meters |
| C. | Ultrasonic flow meters |
| D. | Displacemement meter |
| Answer» B. Electromagnetic flow meters | |
| 86. |
The diagram below is a graph of change in shear stress with respect to velocity gradient in a fluid. What is a type of the fluid? |
| A. | Newtonian |
| B. | Non Newtonian |
| C. | Ideal |
| D. | Dilated |
| Answer» B. Non Newtonian | |
| 87. |
Rheology stands for viscosity measurements, characterisation of flow behavior and determination of material structure. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 88. |
Why is it necessary to study flow behavior in dairy? |
| A. | To design food processing plant |
| B. | To prevent spoilage |
| C. | To design food processing plant and prevent spoilage |
| D. | For nutrition |
| Answer» D. For nutrition | |
| 89. |
Consistency can be described as ___________ |
| A. | Viscosity |
| B. | Elasticity |
| C. | Breakability |
| D. | Viscosity and elasticity |
| Answer» E. | |
| 90. |
The science of deformation and flow of matter is called _____ |
| A. | Welding |
| B. | Bending |
| C. | Tapping |
| D. | Rheology |
| Answer» E. | |