Dairy Technology MCQ Quiz - Multiple Choice Questions & Answers Page 3

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

1. Free Fatty Acids
2. Saturated Fatty Acids
3. Volatile Fatty Acids
4. None of the above

22. Milk is an emulsion

1. Oil-in-Water
2. Water-in-Oil
3. Oil-in-Oil
4. Oil-in-Starch

23. Most variable constituent of milk is

1. proteins
2. fat
3. lactose
4. minerals

24. Normal bovine milk contains protein about

1. 7.50%
2. 5.50%
3. 3.50%
4. 9.50%

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

1. Multivitamin Mineral Milk
2. Low Sodium Milk
3. Sterile Milk
4. Low Lactose Milk

26. Percentage of mineral matter in milk is about

1. 1%
2. 0.70%
3. 1.50%
4. 0.05%

27. Percentage of water in buffalo milk is

1. 65-67 %
2. 70-75 %
3. 80-85 %
4. 87-90 %

28. Principal protein in milk is

1. Albumin
2. Lactalbumin
3. Casein
4. Lactoglobulin

29. Rennet belongs to

1. Lipases
2. Catalase
3. Proteinases
4. Phosphatases

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

1. -15 degree Celcius
2. -20 degree Celcius
3. -34 degree Celcius
4. -44 degree Celcius