This set of Dairy Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Collection of Milk”.
1. Soft fats in milk fat are __________
a) Lauric & Stearic
b) Capric & Lauric
c) Oleic & Butyric
d) Oleic & Lauric
View Answer
Explanation: That pinchable fat, also known as subcutaneous fat, acts as insulation and a source of energy for your body. Oleic and butyric are soft fat in milk.
2. Principal protein in milk is ___________
a) Albumin
b) Lactalbumin
c) Casein
d) Lactoglobulin
View Answer
Explanation: Proteins are the building blocks of human body. Principal protein present in milk is Casein.
3. Percentage of mineral matter in milk is about ________
a) 1 %
b) 0.7 %
c) 1.5 %
d) 0.05 %
View Answer
Explanation: Milk is the source of the mineral. About 0.7% is the mineral matter present in milk.
4. Whey is the by-product in the manufacture of?
a) Skimmed milk
b) Butter
c) Cheese
d) Yogurt
View Answer
Explanation: Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses.
5. Which of the following is an example of soft cheese is?
a) Cheddar
b) Swiss
c) Brick
d) Cottage
View Answer
Explanation: Soft cheese is probably our most popular category. This category includes some of the most beloved cheeses in our store, like the ever-popular Brie and Camembert, as well as our incredible selection of double and triple cream cheeses like cottage cheese.
6. How many indigenous enzymes have been reported in bovine milk?
a) 30
b) 60
c) 50
d) 40
View Answer
Explanation: Bovine milk contains the nutrients needed for growth and development of the calf, and is a resource of lipids, proteins, amino acids, vitamins and minerals. It has about 50 indigenous enzymes present in it.
7. Destruction of which enzyme is used as an index of super-HTST pasteurization?
a) Catalase
b) Lipase
c) Lactoperoxidase
d) Pepsin
View Answer
Explanation: Lactoperoxidase is an enzyme. It is used as an indicator of super- HTST pasteurization.
8. Rennet belongs to ___________
a) Lipases
b) Catalase
c) Proteinases
d) Phosphatases
View Answer
Explanation: Rennet is a complex of enzymes produced in the stomachs of ruminant mammals. It belongs to the category of proteinases.
9. Temperature used in UHT treatment is __________
a) 90-100 °C
b) 100-120 °C
c) 120-125 °C
d) 130-140 °C
View Answer
Explanation: Ultra-high temperature processing (UHT) milk is heated to above 135 °C (275 °F). This is the temperature required to kill spores in milk – for 1 to 2 seconds.
10. Lactose is a disaccharide which contains?
a) Glucose & Fructose
b) Glucose & Glactose
c) Glucose & Glucose
d) Glucose & Maltose
View Answer
Explanation: Lactose is primary milk sugar. It is made of glucose and galactose.
11. CaCl2 is added at the rate of ________
a) 0.5 %
b) 0.8 %
c) 0.02 %
d) 0.08 %
View Answer
Explanation: CaCl2 is added to milk during cheese making process. It must be added at the rate of 0.02%.
12. Which one is used as an emulsifying agent in process cheese blend?
a) Paprika
b) Pectin
c) Glycerides
d) Whey Powder
View Answer
Explanation: Emulsifying agents are both fat soluble and water soluble. Emulsifying agents enable fat to be uniformly dispersed in water as an emulsion. Glycerides are emulsifying agents used in butter.
13. People with high blood pressure or edema are advised to take ________
a) Multivitamin Mineral Milk
b) Low Sodium Milk
c) Sterile Milk
d) Low Lactose Milk
View Answer
Explanation: Low sodium milk is recommended to people with high blood pressure. High amount of sodium in milk has adverse effect on their health.
14. Normal bovine milk contains what amount of protein?
a) 7.5%
b) 5.5%
c) 3.5%
d) 9.5%
View Answer
Explanation: Bovine milk contains the nutrients needed for growth and development of the calf, and is a resource of lipids, proteins, amino acids, vitamins and minerals. It has 3.5% protein.
15. The aim of pasteurization milk is to ______
a) Improve flavor
b) Kill disease producing organisms
c) Improve color
d) Oxidation
View Answer
Explanation: Pasteurization is a phenomenon of heat treating a liquid or food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has aided to reduce the transmission of diseases.
Sanfoundry Global Education & Learning Series – Dairy Engineering.
To practice all areas of Dairy Engineering, here is complete set of 1000+ Multiple Choice Questions and Answers.
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