Dairy Engineering Questions and Answers – Homogenizer – 2

This set of Dairy Engineering Interview Questions and Answers for freshers focuses on “Homogenizer – 2”.

1. Homogenization reduce the size of fat globules to which size?
a) Less than 2µ
b) Less than 3µ
c) Less than 4µ
d) Less than 5µ
View Answer

Answer: a
Explanation: Homogenization leads to a reduction of fat globule size to < 2 µ prevents formation of cream layer and increases the surface area of the fat above 6 times.

2. Which of the following is the effect of homogenization on the appearance of milk?
a) Dusty appearance
b) Yellowish appearance
c) Whitish appearance
d) Blackish appearance
View Answer

Answer: c
Explanation: Homogenization of milk increases its whitening power due to an increase in the number and surface area of the fat globules. Adsorption of casein micelles and serum proteins on newly created fat globules surface increases scattering of light thereby causing whiter appearance.

3. Homogenization has which of the following effects on the physiology of nutrition of milk?
a) Improved digestibility
b) Reduced digestibility
c) Cholesterol
d) Sugar
View Answer

Answer: a
Explanation: Homogenization has been reported to improve the digestibility of milk due to an increase in the number and surface area of the fat globules.
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4. Which of the following does not denotes the flavor profile of homogenized milk?
a) Richer than unhomogenized milk
b) Smoother than unhomogenized milk
c) Creamier than unhomogenized milk
d) Bitter
View Answer

Answer: d
Explanation: Homogenized milk has a uniform flavor throughout. Homogenized milk tastes richer, smoother and creamier than unhomogenized milk due to an increase in the surface area of the fat globules which are uniformly distributed in milk.

5. Homogenized milk show sensitivity to which enzyme?
a) Lipases
b) Tryptases
c) Pepsin
d) Oxyin
View Answer

Answer: a
Explanation: Homogenized milk is more susceptible to enzyme activities, especially lipase action, than unhomogenized milk. Lipase can cause rancidity rapidly in homogenized raw milk.
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6. Which of the following packaging material should be used in order to avoid off flavor formation in homogenized milk?
a) Transparent Glass bottles
b) Transparent bags
c) Opaque containers
d) Transparent containers
View Answer

Answer: c
Explanation: Homogenized milk is more susceptible to oxidized flavors caused by natural or artificial light than unhomogenized milk. To prevent the development of off-flavors, homogenized milk must be packaged in opaque containers, such as cartons, plastic containers or colored bottles.

7. Storage of homogenized milk may lead to which of the following development?
a) Sediment development
b) Fat development
c) Protein development
d) Cream layer development
View Answer

Answer: a
Explanation: Homogenized milk may develop dark sediment at the bottom of the container after standing for 24 h. Sedimentation in homogenized milk is due to the settling of cells, foreign matter and casein particles. In unhomogenized milk, these particles are usually held by the fat globules.
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8. In order to prevent sedimentation in homogenized milk which of the following measure prove effective?
a) Heating
b) Pasteurization
c) Concentration of milk
d) Filtration/clarification of milk prior to homogenization
View Answer

Answer: d
Explanation: To prevent the sediment formation, homogenized milk must be filtered or clarified, preferably before homogenization.

9. The bacterial counts of milk will _______ after homogenization.
a) Increase
b) Decrease
c) Remain same
d) First increase then decrease
View Answer

Answer: a
Explanation: There will be an apparent increase in bacterial count after homogenization. Increase is due to the break-up of clumps and colonies of organisms.
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10. The milk after homogenization will not be suitable for the production of semi-hard or hard cheeses due to which of the following reasons?
a) Too soft coagulum
b) Too hard coagulum
c) Off flavor
d) Bitter taste
View Answer

Answer: a
Explanation: The milk will not be suitable for the production of semi-hard or hard cheeses. This is because the coagulum will be too soft and difficult to dewater.

11. Homogenization in which the main body of skim milk is not homogenized, but only the cream together with a small proportion of skim milk is homogenized is called?
a) Complete homogenization
b) Partial homogenization
c) Concentrate homogenization
d) Pasteurized homogenization
View Answer

Answer: b
Explanation: Partial homogenization, this form of homogenization is mainly applied to pasteurized market milk. The basic reason is to reduce operating costs. Total power consumption is cut by some 65% because of the smaller volume passing through the homogenizer.

12. Main function of first stage of homogenization is?
a) Fat globule reduction
b) Separation of clusters of fat into individual fat molecules
c) Oxidation
d) Off flavor development
View Answer

Answer: a
Explanation: Most of the fat globule reduction takes place in the first stage. There is a tendency for clumping or clustering of the reduced fat globules after the first stage.

13. Main function of Second stage of homogenization is?
a) Fat globule reduction
b) Separation of clusters of fat into individual fat molecules
c) Oxidation
d) Off flavor development
View Answer

Answer: b
Explanation: There is a tendency for clumping or clustering of the reduced fat globules after the first stage. The second stage valve permits the separation of those clusters into individual fat globules.

14. Lack of homogenization leads to which of the following developments?
a) Cream layer development
b) Protein development
c) Astringency development
d) Increased fat content
View Answer

Answer: a
Explanation: Milk is an oil-in-water emulsion, with the fat globules dispersed in a continuous skim milk phase. In raw milk left to stand, the fat would rise and form a cream layer.

15. Which of the following factors does not contribute to enhanced stability of homogenized milk?
a) Decrease in the mean diameter of the fat globules
b) Decrease in the size distribution of the fat globules
c) Increase in density of the globules
d) Decrease in density of the globules
View Answer

Answer: d
Explanation: Three factors contribute to this enhanced stability of homogenized milk: a decrease in the mean diameter of the fat globules, a decrease in the size distribution of the fat globules, and an increase in density of the globules owing to the adsorption of a protein membrane.

Sanfoundry Global Education & Learning Series – Dairy Engineering.

To practice all areas of Dairy Engineering for Interviews, here is complete set of 1000+ Multiple Choice Questions and Answers.

If you find a mistake in question / option / answer, kindly take a screenshot and email to [email protected]

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Manish Bhojasia - Founder & CTO at Sanfoundry
Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He lives in Bangalore, and focuses on development of Linux Kernel, SAN Technologies, Advanced C, Data Structures & Alogrithms. Stay connected with him at LinkedIn.

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