Dairy Technology MCQs Quiz Multiple Choice Questions & Answers

1. 10-15 % more milk is produced with which growth hormones, if injected to lactating cows?

1. Auxin
2. Bovine Growth Hormone
3. Ethylene
4. None of the above

2. A product consisting of a mixture of milk and cream which contains not less than 10.5% milk fat is called?

1. Concentrated Milk
2. Low Fat Milk
3. Half-and–Half
4. Eggnog

3. At what concentration chlorine sanitizing solutions are usually used in the dairy industry?

1. 50-100 ppm
2. 100-200 ppm
3. 200-500 ppm
4. 500-800 ppm

4. Butter milk is a fluid product resulting from the manufacture of?

1. Cheese
2. Yogurt
3. Ice cream
4. Butter

5. CaCl2 is added at the rate of

1. 0.50%
2. 0.80%
3. 0.02%
4. 0.08%

6. Chlorine compounds have widespread acceptance in the dairy industry due to?

1. Non-toxicity
2. High sanitizing efficiency
3. High corrosiveness
4. All of the above

7. Destruction of which enzyme is used as an index of super-HTST pasteurization?

1. Catalase
2. Lipase
3. Lactoperoxidase
4. All of the above

8. Energy value of a food is measured in terms of?

1. Carbohydrates
2. Fats
3. Proteins
4. Calories

9. Energy value of milk having 3.5% fat according to Sharps Formula will be?

1. 60
2. 60.5
3. 62.5
4. 65.5

10. Evaporated milk is concentrated to approximately what times the solid of normal whole milk?

1. 2.25 times
2. 6.25 times
3. 7 times
4. 8.5 times

11. Example of soft cheese is

1. Cheddar
2. Swiss
3. Brick
4. Cottage

12. Fatty acids synthesized in mammary gland are

1. Higher chain fatty acids
2. Unsaturated fatty acids
3. Lower chain fatty acids
4. Medium and lower chain fatty acids

13. Food value of ice cream depends to a large extent on its?

1. Flavor
2. Volume
3. Composition
4. None of the above

14. How many indigenous enzymes have been reported in bovine milk?

1. 30
2. 60
3. 50
4. 40

15. In what from Formaldehyde- preservatives used in milk exists?

1. Gas
2. Liquid
3. Solid
4. All of the above

16. Lactose has water solubility of

1. 100%
2. 50%
3. 18%
4. 25%

17. Lactose is disaccharide containing

1. Glucose & Fructose
2. Glucose & Glactose
3. Glucose & Glucose
4. Glucose & Maltose

18. Lactose reduces copper salt to?

1. Cupric Oxide
2. Cuprous Oxide
3. Copper Oxide
4. None of the above

19. Legal butter must contain at least what percentage of fat?

1. 70%
2. 80%
3. 90%
4. 95%

20. Mammary glands complete unit of milk synthesis of is called

1. lumen
2. micelles
3. alveolus
4. secretary cells

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

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

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