MCQOPTIONS
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MCQOPTIONS
This section includes 21 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. |
Which one is used as an emulsifying agent in process cheese blend? |
| A. | Paprika |
| B. | Pectin |
| C. | Glycerides |
| D. | Whey Powder |
| Answer» D. Whey Powder | |
| 2. |
CaCl2 is added at the rate of ________ |
| A. | 0.5 % |
| B. | 0.8 % |
| C. | 0.02 % |
| D. | 0.08 % |
| Answer» D. 0.08 % | |
| 3. |
Lactose is a disaccharide which contains? |
| A. | Glucose & Fructose |
| B. | Glucose & Glactose |
| C. | Glucose & Glucose |
| D. | Glucose & Maltose |
| Answer» C. Glucose & Glucose | |
| 4. |
Temperature used in UHT treatment is __________ |
| A. | 90-100 °C |
| B. | 100-120 °C |
| C. | 120-125 °C |
| D. | 130-140 °C |
| Answer» E. | |
| 5. |
Rennet belongs to ___________ |
| A. | Lipases |
| B. | Catalase |
| C. | Proteinases |
| D. | Phosphatases |
| Answer» D. Phosphatases | |
| 6. |
Principal protein in milk is ___________ |
| A. | Albumin |
| B. | Lactalbumin |
| C. | Casein |
| D. | Lactoglobulin |
| Answer» D. Lactoglobulin | |
| 7. |
LACTOSE_IS_DISACCHARIDE_WHICH_CONTAINS??$ |
| A. | Glucose & Fructose |
| B. | Glucose & Glactose |
| C. | Glucose & Glucose |
| D. | Glucose & Maltose |
| Answer» C. Glucose & Glucose | |
| 8. |
Which one is used as an emulsifying agent in process cheese blend?$ |
| A. | Paprika |
| B. | Pectin |
| C. | Glycerides |
| D. | Whey Powder |
| Answer» D. Whey Powder | |
| 9. |
CaCl2 is added at the rate of ________$ |
| A. | 0.5 % |
| B. | 0.8 % |
| C. | 0.02 % |
| D. | 0.08 % |
| Answer» D. 0.08 % | |
| 10. |
The aim of pasteurization milk is to ______ |
| A. | Improve flavor |
| B. | Kill disease producing organisms |
| C. | Improve color |
| D. | Oxidation |
| Answer» C. Improve color | |
| 11. |
Normal bovine milk contains what amount of protein? |
| A. | 7.5% |
| B. | 5.5% |
| C. | 3.5% |
| D. | 9.5% |
| Answer» D. 9.5% | |
| 12. |
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 |
| Answer» C. Sterile Milk | |
| 13. |
Temperature used in UHT treatment is:? |
| A. | 90-100 °C |
| B. | 100-120 °C |
| C. | 120-125 °C |
| D. | 130-140 °C |
| Answer» E. | |
| 14. |
Rennet belongs to:? |
| A. | Lipases |
| B. | Catalase |
| C. | Proteinases |
| D. | Phosphatases |
| Answer» D. Phosphatases | |
| 15. |
Destruction of which enzyme is used as an index of super-HTST pasteurization? |
| A. | Catalase |
| B. | Lipase |
| C. | Lactoperoxidase |
| D. | Pepsin |
| Answer» D. Pepsin | |
| 16. |
How many indigenous enzymes have been reported in bovine milk? |
| A. | 30 |
| B. | 60 |
| C. | 50 |
| D. | 40 |
| Answer» D. 40 | |
| 17. |
Which of the following is an example of soft cheese is? |
| A. | Cheddar |
| B. | Swiss |
| C. | Brick |
| D. | Cottage |
| Answer» E. | |
| 18. |
Whey is the by-product in the manufacture of? |
| A. | Skimmed milk |
| B. | Butter |
| C. | Cheese |
| D. | Yogurt |
| Answer» D. Yogurt | |
| 19. |
Percentage of mineral matter in milk is about ________ |
| A. | 1 % |
| B. | 0.7 % |
| C. | 1.5 % |
| D. | 0.05 % |
| Answer» C. 1.5 % | |
| 20. |
Principal protein in milk is___________ |
| A. | Albumin |
| B. | Lactalbumin |
| C. | Casein |
| D. | Lactoglobulin |
| Answer» D. Lactoglobulin | |
| 21. |
Soft fats in milk fat are __________ |
| A. | Lauric & Stearic |
| B. | Capric & Lauric |
| C. | Oleic & Butyric |
| D. | Oleic & Lauric |
| Answer» D. Oleic & Lauric | |