This set of Bakery Products Multiple Choice Questions & Answers (MCQs) focuses on “Dairy Ingredients”.
1. Which of the following is NOT a function performed by dairy ingredients in baked products?
a) Modifies their internal structure
b) Enhances certain flavors
c) Changes crust color
d) Impart sweetness to the product
View Answer
Explanation: Sweeteners are used to impart sweetness to the product. There are different types of sweeteners used such as intense sweeteners, natural, synthetic and bulk sweeteners. It is also used as preservative in many food products such as jam, jellies etc.
2. Milk consists of mainly four components-water, fat, proteins, and lactose.
a) True
b) False
View Answer
Explanation: Water is typically the major component 85.5-88.5%. Fat is the complex mixture of lipids and contributes to 3-6%. Triglycerides are the major type of fat found in milk. Proteins contributes to 3-4%. Major milk proteins unique to milk are casein and whey protein. Lactose is the major carbohydrate in milk and contributes to approximately 5%. It is a disaccharide composed of glucose and galactose.
3. Which of the following type of milk cream contains highest fat content?
a) Whipping cream
b) Plastic cream
c) Table cream
d) Heavy cream
View Answer
Explanation: Plastic cream contains highest fat content. It contains about 65-85% milk fat. Whipping cream and heavy cream consists of about 30-40% of milk fat. Table cream consists of about 20-25% milk fat. The cream is used for different purposes depending on the fat content.
4. Which of the following diary product require fermentation processing?
a) Milk powder
b) Condensed milk
c) Cheese
d) Cream
View Answer
Explanation: Cheese is a fermented product. The processing steps for cheese includes clotting of milk, whey removal, curd making, salting, shaping, curing, pasteurization and addition of culture. A number of physical and chemical changes occur during process of conversion of milk to cheese.
5. Which parameter of cheese is defined as the ability to break down into small irregular shaped pieces when rubbed?
a) Crumbliness
b) Shreddability
c) Sliceability
d) Meltability
View Answer
Explanation: Crumbliness is defined as the ability to break down into small irregular shaped pieces when rubbed. Shreddability is defined as the ability to shred into thin strips of uniform dimensions. Sliceability is defines as the ability to be cut cleanly into thin slices without crumbling whereas meltability is defined as the ability to melt and flow.
6. Syneresis of milk gel is the formation of gel by destabilizing the casein molecules and forming network that immobilizes water and traps fat globules in it.
a) True
b) False
View Answer
Explanation: The formation of gel by destabilizing the casein molecules and forming network that immobilizes water and traps fat globules in it is called coagulation. Coagulation of milk can be done using acids or enzymes. Syneresis is process of shrinkage of gel that causes expulsion of whey.
7. Which of the following is NOT a step in processing of evaporated milk?
a) Pre-heating
b) Fermentation
c) Concentrating
d) Stabilization
View Answer
Explanation: Fermentation is not a step involved in processing of evaporated milk. It is done in case of milk products such as cheese, curd, yogurt etc. Pre-heating is the first step in processing of evaporated milk and is done to improve heat stability, kill microorganisms and inactivate enzymes. Concentration is done using evaporation. Stabilization is done to prevent coagulation during further processing.
8. Yogurt is produced using two species of microorganisms – Lactobacillus bulgaricus and streptococcus thermophillus.
a) True
b) False
View Answer
Explanation: Yogurt is produced using two species of microorganisms – Lactobacillus bulgaricus and Streptococcus thermophillus. These two species of bacteria provide characteristic taste to yogurt. Streptococcus thermophillus brings the pH down to desired point whereas Lactobacillus bulgaricus converts lactose to lactic acid.
9. Which of the following type of milk prepared by dispersing whole milk powder or dried whole milk in water?
a) Rehydrated milk
b) Acidophillus milk
c) Flavored milk
d) Standardized milk
View Answer
Explanation: Rehydrated milk is the type of milk prepared by dispersing whole milk powder or dried whole milk in water. In standardized milk, fat or solids not fat content have been adjusted to certain pre-determined level. Flavored milk is the milk to which some flavors have been added. Acidophillus milk is the milk fermented using culture of Lactobacillus acidophilus.
10. Which of the following is NOT a test used for testing quality of milk?
a) Lactometer test
b) Resazurin test.
c) Inhibitor test
d) Alveograph
View Answer
Explanation: Alveograph is not a test used for testing quality of milk. It is used to determine the gluten strength of the dough Lactometer test is used to determine the amount of water in the milk. Resazurin test is used for determining the keeping quality of raw milk whereas inhibitor test is used to determine pesticide or antibiotic residue in milk.
11. Methylene Blue Reduction Test is a test used for testing quality of milk.
a) True
b) False
View Answer
Explanation: Methylene Blue Reduction Test is a test used for determining microbial load in the milk. It involves the addition of methylene blue into a milk sample and measuring the time required for discoloration. The disappearance of color in a short time indicates a high microbial load. This happens due to decrease in oxygen concentration.
12. Which of the following is NOT an adulterant added to milk?
a) Starch
b) Detergents
c) Hydrogen peroxide
d) Casein
View Answer
Explanation: Casein is a major protein and constitute about 3-4%. Starch is an adulterant added to increase solid not fat (SNF) content in milk. Detergents are added to emulsify the solution. Hydrogen peroxide is added to increase freshness and thereby shelf life.
Sanfoundry Global Education & Learning Series – Bakery Products.
To practice all areas of Bakery Products, here is complete set of Multiple Choice Questions and Answers.
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