Dairy Technology Quiz | Dairy Technology Online Test for Practice

Dairy Technology MCQ Questions for Practice

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?

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