This set of Dairy Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Storage”.
1. What is the application of any effective method or substance to a clean surface for destruction of pathogen is called?
b) High Temperature Treatment
Explanation: When items are “sanitized” it means that those surfaces have a reduction of pathogens. Sanitization is Destruction of most microorganisms (whether or not pathogenic) on wounds, clothing, or hard surfaces, through the use of chemicals or heat.
2. In what from Formaldehyde- preservatives used in milk exists?
Explanation: In personal care products, formaldehyde can be added directly, or more often, it can be released from preservatives. In Milk formaldehyde preservative exists as a gas.
3. Mammary glands complete unit of milk synthesis of is called _________
d) secretary cells
Explanation: A mammary alveolus is a small cavity or sac found in the mammary gland. Mammary alveoli are the site of milk production and storage in the mammary gland.
4. Fatty acids synthesized in mammary gland are?
a) Higher chain fatty acids
b) Unsaturated fatty acids
c) Lower chain fatty acids
d) Medium and lower chain fatty acids
Explanation: Synthesis of lower chain fatty acids in the mammary gland occurs by de novo synthesis. De novo synthesis of fatty acids occurs in the cytoplasm of the mammary epithelial cell.
5 Most variable constituent of milk is?
Explanation: Pelleted, finely ground, or very high concentrate rations may drastically reduce milk fat content, often without a compensatory increase in other components or yield. Characteristic changes in rumen fatty acid concentrations are associated with these milk composition changes.
6. Which of the following has largest particle size in milk?
b) casein micelles
c) fat globule
Explanation: More than 95% of the total milk lipid is in the form of globules ranging in size from0.1 to 15 µm in diameter, with milk fat having size ranging from 1 – 10 µm, depending on cow breed and season.
7. Lactose has water solubility of __________
Explanation: Lactose is a disaccharide sugar composed of galactose and glucose that is found in milk. Solubility in water is 19.5 g/100 mL.
8. Which enzyme is tested for cream pasteurization?
Explanation: Another enzyme, peroxidase is used for checking the pasteurization results for cream. The test must be negative in samples of cream that is properly pasteurized and there should be no detectable peroxidase activity in the product.
9. Which of the following is used for milk storage in dairy farms?
b) Milk is not stored
Explanation: Milk storage tanks and silos are one of the key equipment in the dairy industry. They are used to store milk on dairy farms.
10. The _____________ level indicator measures the static pressure represented by the head of liquid in the tank.
Explanation: The pneumatic level indicator measures the static pressure represented by the head of liquid in the tank. Greater the pressure; higher the level in the tank.
11. Which of the equipment is used for chilling of milk in dairy?
c) Dry ice
d) Plate heat exchanger
Explanation: Normally a temperature increase to slightly above + 4 °C is unavoidable during transportation. The milk is therefore usually cooled to below + 4 °C in a plate heat exchanger before being stored in a silo tank to await processing.
12. What is the recommended temperature for storage of milk?
Explanation: By law, Grade A milk must be maintained at a temperature of 4 °C or below. Bacteria in milk will grow minimally below 4.5 °C. However, temperatures well below 4°C are necessary to protect the milk’s quality. It is critical that these temperatures be maintained through warehousing, distribution, delivery and storage.
13. What is the recommended temperature for storage of Paneer?
Explanation: Paneer is also known as Indian cottage cheese. It is rich in protein. Recommended storage temperature of paneer is 8℃.
14. What is the reason for presence of agitator in milk silo?
a) Prevent Cream separation from gravity
b) Prevent spoilage
c) Prevent leakage
d) Prevent off-taste
Explanation: These large tanks must have some form of agitation arrangement to prevent cream separation by gravity. The agitation must be very smooth. Too violent agitation causes aeration of the milk and fat globule disintegration.
15. Which of the following electrode/s are used in the silo?
a) High Level Electrode
b) Low Level Electrode
c) High Level Electrode and Low Level Electrode
d) Medium Level Electrode
Explanation: An electrode is often fitted in the tank wall at the level required for starting the agitator. The agitator stops if the level in the tank drops below the electrode. This electrode is known as the low-level indicator (LL). A high-level electrode (HL) is fitted at the top of the tank to prevent overfilling.
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.