This set of Dairy Engineering Questions and Answers for Entrance exams focuses on “Dairy Products – 3”.
1. The first milk produced after parturition is called?
Explanation: In the first few days after they give birth, cows (like all mammals) produce special milk that is full of antibodies and growth factors. Bovine colostrum — the milk produced by cows in the first few days after giving birth.
2. Transitional milk is the label given to the milk produced in?
a) One retail region and moved to another retail region for processing
b) From the Colostrum stage to 11th milking that cannot be legally marketed for human consumption
c) In the truck to the holding silos, not yet in the production cycle
d) Produced at the end of lactation but before the cow is transitioned into the dried state
Explanation: Transitional milk occurs after colostrum and lasts for approximately two weeks. This label is given from the Colostrum stage to 11th milking that cannot be legally marketed for human consumption.
3. It requires ______ pound(s) of milk to produce one pound of butter.
Explanation: The amount of milk required to make one pound of butter varies on the type of milk. But generally, 22 pounds of milk produce one pound of butter.
4. It requires ________ pound(s) of milk to produce one gallon of gourmet ice cream.
Explanation: The amount of milk required to make one pound of ice cream varies on the type of milk. But generally, 12 pounds of milk produce one pound of ice cream.
5. To prevent milk fat from separating itself from the fluid portion of the milk is?
Explanation: Homogenization breakdown large fat globules into smaller globules. Hence it prevents fat separation in milk.
6. Fat globules in raw milk average about ____________________in diameter.
a) of 1/25,000 of an inch, more or less 1 micron
b) of 6/25,000 of an inch, more or less 6 microns
c) of 1/2,500 of an inch, more or less 100 microns
d) of 1/250 of an inch, more or less 1000 microns
Explanation: The native fat globule membrane (FGM) is comprised of the apical plasma membrane of the secretory cell which continually envelopes the lipid droplets as they pass into the lumen. More than 95% of the total milk lipid is in the form of a globule ranging in size from 0.1 to 15 um in diameter.
7. Evaporated milk has been preheated to stabilize the protein, followed by the removal of?
a) 30% of the water
b) 60% of the water
c) 90% of the water
d) All of the fat
Explanation: Preheating is carried out of evaporated milk in order to stabilize the proteins. This process is followed by the removal of 60% of water.
8. Condensed milk on the grocery shelf may have ________added.
Explanation: Condensed milk is cow’s milk from which water has been removed. It is most often found in the form of sweetened condensed milk (SCM), with sugar added.
9. The major difference between Evaporated and Condensed milk is?
a) Evaporated milk has less water than condensed milk
b) Evaporated milk can be stored non-refrigerated, whereas condensed milk requires refrigeration
c) Condensed milk has a lower fat content than evaporated milk
d) Condensed milk comes in smaller size containers than evaporated milk
Explanation: The major difference that sets these two canned milk products apart is sugar content; sweetened condensed milk, as the name implies, is always sweetened, while evaporated milk is unsweetened. Also evaporated milk can be stored non-refrigerated, while condensed milk requires refrigeration.
10. Dry milk must have less than _________ % moisture by weight.
Explanation: Dry milk must have a moisture content of 5% by weight. Spray drying is the principal method used for drying milk in the dairy industry.
11. Dry milk can be stored for long periods of time?
a) In refrigerated vaults
b) At temperatures above 150 degrees
c) In an open container in the cabinet
d) Inside a sealed atmosphere of nitrogen or carbon dioxide
Explanation: Both instant and non-fat powdered milk have a long shelf life if stored in a cool location in a sealed atmosphere of nitrogen or carbon dioxide.
12. “Cultured” in front of the name of a milk product indicates?
a) Product is older and more mature
b) Product is highly refined
c) Product has appropriate bacteria added to it
d) Product has been through a school and is more expensive
Explanation: Cultured milk product has added bacteria to it. These bacteria are healthy and aid digestion.
13. A “acidified” label on a milk product indicates that the product was produced by?
a) Souring the milk
b) Enriching the milk with added iron
c) Cows consumed acid rain water
d) Passing the milk through a reverse osmosis filtration system
Explanation: Soured milk is a food product produced by the acidification of milk. The acid causes milk to coagulate and thicken, inhibiting the growth of harmful bacteria and improving the product’s shelf life.
14. Cottage cheese from the grocery shelf must contain no less than?
a) .5% fat
b) 1% fat
c) 2% fat
d) 4% fat
Explanation: Cottage cheese is low in calories but very high in protein and healthy nutrients. It must contain atleast 4% fat.
15. Low fat cottage cheese must contain a maximum of?
a) .5% fat
b) 1% fat
c) 2% fat
d) 4% fat
Explanation: Low-fat cottage cheese, made with 2 percent milk, contains 194 calories per cup. It must not contain fat more than 2%.
Sanfoundry Global Education & Learning Series – Dairy Engineering.
To practice all areas of Dairy Engineering for Entrance exams, here is complete set of 1000+ Multiple Choice Questions and Answers.