Dairy Technology MCQ Questions and Answers Quiz

31. Soft fats in milk fat are

  1. Lauric & Stearic
  2. Capric & Lauric
  3. Oleic & Butyric
  4. Oleic & Lauric

32. Sponification number of butter fat is

  1. 190
  2. 195
  3. 210
  4. 231

33. Starch is split by which enzyme?

  1. Lactase
  2. Diastase
  3. Phosphatase
  4. Catalse

34. Temperature used in UHT treatment is

  1. 90-100 degree Celcius
  2. 100-120 degree Celcius
  3. 120-125 degree Celcius
  4. 130-140 degree Celcius

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

  1. Lactase
  2. Diastase
  3. Phosphatase
  4. Catalse

36. The aim of pasteurization milk is to

  1. Improve flavor
  2. Kill disease producing organisms
  3. Improve color
  4. None of the above

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

  1. Leuconostoc
  2. Propionibacterium
  3. Streptococcus
  4. Lactobacillus

38. The high nutritive value of cheese is due to

  1. High mineral contents
  2. High protein contents
  3. Taste & flavor
  4. All of the above

39. The iodine number measures the amount of

  1. Free Fatty Acids
  2. Saturated Fatty Acids
  3. Chain Length of Fatty Acids
  4. Unsaturated Glycerides

40. The melting point of milk fat varies normally between

  1. 32-36 degree Celcius
  2. 40-45 degree Celcius
  3. 20-25 degree Celcius
  4. 26-30 degree Celcius
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