MCQOPTIONS
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MCQOPTIONS
This section includes 7 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. |
Fat is added back to skim milk in the process of standardization. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 2. |
500 kg of milk testing 6.5% fat to be standardized to 3.1% fat using skim milk containing 0.05% fat. Therefore, the quantity of skim milk required to be added to 500 kg whole milk will be? |
| A. | 557.38 kg |
| B. | 440 kg |
| C. | 850 kg |
| D. | 500 kg |
| Answer» B. 440 kg | |
| 3. |
How much whole milk with 3.9% fat and skimmed milk with 0.04% fat content will you need to produce 2000 kg of standardized milk with 2.5% fat? |
| A. | 725.4 kg |
| B. | 825.4 kg |
| C. | 925.4 kg |
| D. | 715.4 g |
| Answer» B. 825.4 kg | |
| 4. |
A decanter centrifuge is a machine for continuous sedimentation of suspended solids from a liquid by the action of ________in an elongated, horizontal rotating bowl. |
| A. | Centrifugal force |
| B. | Gravitation force |
| C. | Friction force |
| D. | Force of resistance |
| Answer» B. Gravitation force | |
| 5. |
The amount of bactofugate from the two-phase Bactofuge ______ as compared to one-phase Bactofuge. |
| A. | More |
| B. | Less |
| C. | Constant |
| D. | Variable |
| Answer» B. Less | |
| 6. |
Which of the factor does not affect the precision in standardization process? |
| A. | Fluctuations in the fat content of the incoming milk |
| B. | Fluctuations in throughput |
| C. | Fluctuations in preheating temperature |
| D. | Fluctuation in protein content |
| Answer» E. | |
| 7. |
Which of the following method is used in a standardization of milk? |
| A. | Pearson square method |
| B. | Donald method |
| C. | Jake method |
| D. | Pearson cube method |
| Answer» B. Donald method | |