Dairy Technology MCQ Multiple Choice Questions - Page 3 for Practice

Q: 31. Soft fats in milk fat are

Correct Answer is: Oleic & Butyric

Q: 34. Temperature used in UHT treatment is

Correct Answer is: 130-140 degree Celcius

Q: 36. The aim of pasteurization milk is to

Correct Answer is: Kill disease producing organisms

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

Correct Answer is: Propionibacterium

Q: 38. The high nutritive value of cheese is due to

Correct Answer is: High protein contents

Q: 39. The iodine number measures the amount of

Correct Answer is: Unsaturated Glycerides

Q: 40. The melting point of milk fat varies normally between

Correct Answer is: 32-36 degree Celcius

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

Correct Answer is: Standardization

Q: 44. What is freezing point of milk?

Correct Answer is: -0.55 degree Celcius

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

Correct Answer is: Sanitization

Dairy Technology MCQ Questions for Practice

31. Soft fats in milk fat are

Lauric & Stearic
Capric & Lauric
Oleic & Butyric
Oleic & Lauric

32. Sponification number of butter fat is

33. Starch is split by which enzyme?

Lactase
Diastase
Phosphatase
Catalse

34. Temperature used in UHT treatment is

90-100 degree Celcius
100-120 degree Celcius
120-125 degree Celcius
130-140 degree Celcius

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

Lactase
Diastase
Phosphatase
Catalse

36. The aim of pasteurization milk is to

Improve flavor
Kill disease producing organisms
Improve color
None of the above

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

Leuconostoc
Propionibacterium
Streptococcus
Lactobacillus

38. The high nutritive value of cheese is due to

High mineral contents
High protein contents
Taste & flavor
All of the above

39. The iodine number measures the amount of

Free Fatty Acids
Saturated Fatty Acids
Chain Length of Fatty Acids
Unsaturated Glycerides

40. The melting point of milk fat varies normally between

32-36 degree Celcius
40-45 degree Celcius
20-25 degree Celcius
26-30 degree Celcius

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

Enrichment
Fortification
Standardization
None of the above

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

Homogenization
Aging
Overrun
Hardening

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

0.7
0.82
0.93
0.98

44. What is freezing point of milk?

0 degree Celcius
-0.55 degree Celcius
-1 degree Celcius
-1.55 degree Celcius

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

Pasteurization
High Temperature Treatment
Sanitization
Cleaning