MCQOPTIONS
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MCQOPTIONS
This section includes 9 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. |
Yellow color of milk fat is due to the presence of? |
| A. | Vitamin D |
| B. | Carotinoids |
| C. | Calcium |
| D. | Folic Acid |
| Answer» C. Calcium | |
| 2. |
Energy value of milk having 3.5% fat according to Sharp s Formula will be? |
| A. | 60 |
| B. | 60.5 |
| C. | 62.5 |
| D. | 65.5 |
| Answer» C. 62.5 | |
| 3. |
Sponification number of butter fat is ___________ |
| A. | 190 |
| B. | 195 |
| C. | 210 |
| D. | 231 |
| Answer» E. | |
| 4. |
Milk fat differs from other common fats in having a larger percentage of ______ |
| A. | Free Fatty Acids |
| B. | Saturated Fatty Acids |
| C. | Volatile Fatty Acids |
| D. | Unsaturated Fatty acid |
| Answer» D. Unsaturated Fatty acid | |
| 5. |
The iodine number measures the amount of what? |
| A. | Free Fatty Acids |
| B. | Saturated Fatty Acids |
| C. | Chain Length of Fatty Acids |
| D. | Unsaturated Glycerides |
| Answer» E. | |
| 6. |
The specific gravity of milk fat at 21 C is? |
| A. | 0.70 |
| B. | 0.82 |
| C. | 0.93 |
| D. | 0.98 |
| Answer» D. 0.98 | |
| 7. |
The melting point of milk fat varies normally between _______ |
| A. | 32-36 C |
| B. | 40-45 C |
| C. | 20-25 C |
| D. | 26-30 C |
| Answer» B. 40-45 C | |
| 8. |
The eyes in swiss cheese are formed by the growth of which of the following microorganism? |
| A. | Leuconostoc |
| B. | Propionibacterium |
| C. | Streptococcus |
| D. | Lactobacillus |
| Answer» C. Streptococcus | |
| 9. |
10-15 % more milk is produced with which growth hormones if injected to lactating cows? |
| A. | Auxin |
| B. | Bovine Growth Hormone |
| C. | Ethylene |
| D. | Trypsin |
| Answer» C. Ethylene | |