Dairy Technology MCQs Quiz Multiple Choice Questions & Answers

Dairy Technology MCQs questions answers


Test Your Skills in Dairy Technology Quiz Online

Embark on a journey through the world of dairy technology with our extensive collection of multiple-choice questions (MCQs), conveniently available online and in PDF format. Delve into the intricacies of dairy processing, milk handling, dairy products, quality control, and more, as you explore the fascinating realm of dairy science and technology. Whether you're a student studying food science, agriculture, or nutrition, or a professional in the dairy industry looking to expand your knowledge, our MCQs offer a valuable resource for testing and enhancing your understanding. Covering topics such as milk composition, pasteurization techniques, cheese making, yogurt production, and dairy equipment, each question is meticulously crafted to assess your comprehension of dairy technology principles and practices. With detailed explanations provided alongside each question, you'll gain a deeper insight into the science behind dairy processing and production. Whether you're preparing for exams, conducting research, or simply seeking to broaden your knowledge, our MCQs are designed to meet your learning needs. Start exploring the dynamic world of dairy technology today.

Dairy Technology Questions with Answers

1. 10-15 % more milk is produced with which growth hormones, if injected to lactating cows?

2. A product consisting of a mixture of milk and cream which contains not less than 10.5% milk fat is called?

3. At what concentration chlorine sanitizing solutions are usually used in the dairy industry?

4. Butter milk is a fluid product resulting from the manufacture of?

5. CaCl2 is added at the rate of

6. Chlorine compounds have widespread acceptance in the dairy industry due to?

7. Destruction of which enzyme is used as an index of super-HTST pasteurization?

8. Energy value of a food is measured in terms of?

9. Energy value of milk having 3.5% fat according to Sharps Formula will be?

10. Evaporated milk is concentrated to approximately what times the solid of normal whole milk?

11. Example of soft cheese is

12. Fatty acids synthesized in mammary gland are

13. Food value of ice cream depends to a large extent on its?

14. How many indigenous enzymes have been reported in bovine milk?

15. In what from Formaldehyde- preservatives used in milk exists?

16. Lactose has water solubility of

17. Lactose is disaccharide containing

18. Lactose reduces copper salt to?

19. Legal butter must contain at least what percentage of fat?

20. Mammary glands complete unit of milk synthesis of is called

21. Milk fat differs from other common fats in having a larger percentage of

22. Milk is an emulsion

23. Most variable constituent of milk is

24. Normal bovine milk contains protein about

25. People with high blood pressure or edema are advised to take

26. Percentage of mineral matter in milk is about

27. Percentage of water in buffalo milk is

28. Principal protein in milk is

29. Rennet belongs to

30. Semisolid ice cream is placed in a hardening room at a temperature of about?

31. Soft fats in milk fat are

32. Sponification number of butter fat is

33. Starch is split by which enzyme?

34. Temperature used in UHT treatment is

35. Tests for proper pasteurization are based on the activity of which enzyme?

36. The aim of pasteurization milk is to

37. The eyes in swiss cheese are formed by the growth of

38. The high nutritive value of cheese is due to

39. The iodine number measures the amount of

40. The melting point of milk fat varies normally between

41. The process of raising or lowering the percent of fat in milk or cream to a desired standard is called?

42. The process to increase in volume caused by whipping air into the ice cream mix during freezing is called?

43. The specific gravity of milk fat at 21 degree Celcius is?

44. What is freezing point of milk?

45. What is the application of any effective method or substance to a clean surface for destruction of pathogen is called?

46. What is the average boiling point of milk?

47. What is the average specific gravity of normal whole milk at 16 degree Celcius?

48. What is the principal carbohydrate in the milks of all mammals?

49. Whey is the by-product in the manufacture of

50. Which enzyme is tested for cream pasteurization?

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