MCQOPTIONS
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MCQOPTIONS
This section includes 24 Mcqs, each offering curated multiple-choice questions to sharpen your Dairy Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Heat treatment on minerals results leads to ___________ |
| A. | Clumps formation |
| B. | Bubble formation |
| C. | Foul smell |
| D. | Loss of cheese making characteristics |
| Answer» E. | |
| 2. |
Effect of Pasteurization on Vitamins in Milk ___________ |
| A. | Great loss |
| B. | Little or no loss |
| C. | Denature |
| D. | Sublime |
| Answer» C. Denature | |
| 3. |
The lactulose content ______ with increased intensity of the heat treatment. |
| A. | Decrease |
| B. | Increase |
| C. | Remains same |
| D. | First increase and then decrease |
| Answer» C. Remains same | |
| 4. |
Effect of Heat treatment (Temperature above 100℃) on Lactose: |
| A. | Greenish color |
| B. | Bluish color |
| C. | Brownish color |
| D. | Reddish color |
| Answer» D. Reddish color | |
| 5. |
Denature Protein contributes to an improvement in the quality of which of the following products? |
| A. | Cultured milk product |
| B. | Milk |
| C. | Ice cream |
| D. | Cream |
| Answer» B. Milk | |
| 6. |
The fat globules in milk when heated to 74℃ show which of the following phenomenon? |
| A. | Frothing |
| B. | Evaporation |
| C. | Cream plug formation |
| D. | Condensation |
| Answer» D. Condensation | |
| 7. |
The purpose of heat treatment on milk is ___________ |
| A. | Kill pathogenic microorganism |
| B. | Heat milk |
| C. | Evaporation |
| D. | Taste enhancement |
| Answer» B. Heat milk | |
| 8. |
Enzyme responsible for Lipolysis is ____________ |
| A. | Pepsin |
| B. | Pectinase |
| C. | Lipases |
| D. | Rennin |
| Answer» D. Rennin | |
| 9. |
Which of the following does not accelerate the rate of oxidation of fat? |
| A. | Presence of iron and copper salts |
| B. | Presence of dissolved oxygen |
| C. | Exposure to light |
| D. | Presence of water |
| Answer» E. | |
| 10. |
DENATURE_PROTEIN_CONTRIBUTE_TO_IMPROVEMENT_OF_QUALITY_OF_WHICH_OF_THE_FOLLOWING_PRODUCTS??$ |
| A. | Cultured milk product |
| B. | Milk |
| C. | Ice cream |
| D. | Cream |
| Answer» B. Milk | |
| 11. |
The lactulose content ______ with increased intensity of the heat treatment.$ |
| A. | Decrease |
| B. | Increase |
| C. | Remains same |
| D. | First increase and then decrease |
| Answer» C. Remains same | |
| 12. |
Effect_of_Heat_treatment_(Temperature_above_100‚ÑÉ)_on_Lactose:$# |
| A. | Greenish color |
| B. | Bluish color |
| C. | Brownish color |
| D. | Reddish color |
| Answer» D. Reddish color | |
| 13. |
Heat treatment on minerals results leads to : |
| A. | Clumps formation |
| B. | Bubble formation |
| C. | Foul smell |
| D. | Loss of cheese making characteristics |
| Answer» E. | |
| 14. |
Which of the following mineral is affected by heat treatment in milk? |
| A. | Calcium |
| B. | Potassium |
| C. | Hydroxyphosphate |
| D. | Zinc |
| Answer» D. Zinc | |
| 15. |
Effect of Pasteurization on Vitamins in Milk : |
| A. | Great loss |
| B. | Little or no loss |
| C. | Denature |
| D. | Sublime |
| Answer» C. Denature | |
| 16. |
Most Heat sensitive vitamin in milk is? |
| A. | Vitamin A |
| B. | Vitamin B |
| C. | Vitamin C |
| D. | Vitamin D |
| Answer» D. Vitamin D | |
| 17. |
What is the result of heat treatment on proteins? |
| A. | Denaturation |
| B. | Blanching |
| C. | Spore formation |
| D. | Froth formation |
| Answer» B. Blanching | |
| 18. |
________ is recommended in order to avoid cream plug formation. |
| A. | Cooling |
| B. | Freezing |
| C. | Churning |
| D. | Homogenization |
| Answer» E. | |
| 19. |
The fat globules in milk when heated to 74‚ÑÉ show which of the following phenomenon?$ |
| A. | Frothing |
| B. | Evaporation |
| C. | Cream plug formation |
| D. | Condensation |
| Answer» D. Condensation | |
| 20. |
The purpose of heat treatment on milk is: |
| A. | Kill pathogenic microorganism |
| B. | Heat milk |
| C. | Evaporation |
| D. | Taste enhancement |
| Answer» B. Heat milk | |
| 21. |
Enzyme responsible for Lipolysis is : |
| A. | Pepsin |
| B. | Pectinase |
| C. | Lipases |
| D. | Rennin |
| Answer» D. Rennin | |
| 22. |
What is the process of breakdown of fat into glycerol and free fatty acid called? |
| A. | Addition |
| B. | Reduction |
| C. | Oxidation |
| D. | Lipolysis |
| Answer» B. Reduction | |
| 23. |
_______ is the principal contributor to sunlight flavor. |
| A. | Methional |
| B. | Ethane |
| C. | Heptanes |
| D. | Acid |
| Answer» B. Ethane | |
| 24. |
Which of the following does not accelerate rate of oxidation of fat? |
| A. | Presence of iron and copper salts |
| B. | Presence of dissolved oxygen |
| C. | Exposure to light |
| D. | Presence of water |
| Answer» E. | |