Dairy Technology MCQ Questions and Answers Quiz

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

  1. Enrichment
  2. Fortification
  3. Standardization
  4. None of the above

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

  1. Homogenization
  2. Aging
  3. Overrun
  4. Hardening

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

  1. 0.7
  2. 0.82
  3. 0.93
  4. 0.98

44. What is freezing point of milk?

  1. 0 degree Celcius
  2. -0.55 degree Celcius
  3. -1 degree Celcius
  4. -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?

  1. Pasteurization
  2. High Temperature Treatment
  3. Sanitization
  4. Cleaning

46. What is the average boiling point of milk?

  1. 100-101 degree Celcius
  2. 105-110 degree Celcius
  3. 115-117 degree Celcius
  4. 102-105 degree Celcius

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

  1. 0.903
  2. 1.032
  3. 1.582
  4. 2.032

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

  1. Lactose
  2. Glucose
  3. Sucrose
  4. Fructose

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

  1. Skimmed milk
  2. Butter
  3. Cheese
  4. Yogurt

50. Which enzyme is tested for cream pasteurization?

  1. Plasmin
  2. Phosphatas
  3. Catalase
  4. peroxidase
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