MCQOPTIONS
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MCQOPTIONS
This section includes 25 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. |
Deformation force can be ______________ |
| A. | Static |
| B. | Dynamic |
| C. | Static and dynamic |
| D. | Short |
| Answer» D. Short | |
| 2. |
Flow is a kind of __________ |
| A. | Breakage |
| B. | Reversible deformation |
| C. | Irreversible deformation |
| D. | Liquid |
| Answer» D. Liquid | |
| 3. |
The force required to maintain a relative velocity of 1cm/sec between two parallel planes placed 1 cm apart is called ________ |
| A. | acceleration |
| B. | buoyancy force |
| C. | viscosity |
| D. | flow |
| Answer» B. buoyancy force | |
| 4. |
Lactose, whey proteins and milk salts have less contribution towards the viscosity of milk compared with the casein which alone is contributing substantially towards this property. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 5. |
The unit of viscosity is __________ |
| A. | Gamma |
| B. | Pascal |
| C. | Poise |
| D. | Bar |
| Answer» D. Bar | |
| 6. |
Which of the following factors does not affect the viscosity of milk? |
| A. | State and concentration of proteins |
| B. | State and concentration of Fat |
| C. | Temperature and Age of Milk |
| D. | Spoilage |
| Answer» E. | |
| 7. |
Temperatures above 65° C _______ viscosity of skim milk. |
| A. | Parabolic decrease |
| B. | Linear decrease |
| C. | Constant |
| D. | Increase |
| Answer» E. | |
| 8. |
Viscosity of Skim milk depends on __________ |
| A. | Temperature |
| B. | pH |
| C. | Temperature and pH |
| D. | Moisture |
| Answer» D. Moisture | |
| 9. |
Viscosity of milk and milk products is important in not determining __________ |
| A. | the rate of creaming |
| B. | rates of mass and heat transfer |
| C. | the flow conditions in dairy processes |
| D. | spoilage rate |
| Answer» E. | |
| 10. |
At 30℃, water has the viscosity of __________ |
| A. | 0.801 |
| B. | 1 |
| C. | 2 |
| D. | 6.29 |
| Answer» B. 1 | |
| 11. |
THE_UNIT_OF_VISCOSITY_IS_:?$ |
| A. | Gamma |
| B. | Pascal |
| C. | Poise |
| D. | Bar |
| Answer» D. Bar | |
| 12. |
The force required to maintain a relative velocity of 1cm/sec between two parallel planes placed 1 cm apart is called ________$ |
| A. | acceleration |
| B. | buoyancy force |
| C. | viscosity |
| D. | flow |
| Answer» B. buoyancy force | |
| 13. |
State_true_or_False-_Lactose,_whey_proteins_and_milk_salts_have_less_contribution_towards_the_viscosity_of_milk_compared_with_the_casein_which_alone_is_contributing_substantially_towards_this_property.$ |
| A. | True |
| B. | False |
| Answer» B. False | |
| 14. |
Viscosity varied ________ with temperature and _______ with fat content of milk. |
| A. | Linearly and exponentially |
| B. | Exponentially and linearly |
| C. | Exponentially and exponentially |
| D. | Linearly and linearly |
| Answer» C. Exponentially and exponentially | |
| 15. |
Deformation force can be: |
| A. | Static |
| B. | Dynamic |
| C. | Static and dynamic |
| D. | Short |
| Answer» D. Short | |
| 16. |
Elasticity is___________ |
| A. | Breakage |
| B. | Reversible deformation |
| C. | Irreversible deformation |
| D. | Liquid |
| Answer» C. Irreversible deformation | |
| 17. |
Flow_is_a_kind_of: |
| A. | Breakage |
| B. | Reversible deformation |
| C. | Irreversible deformation |
| D. | Liquid |
| Answer» D. Liquid | |
| 18. |
Which of the following factors does not affect the viscosity of mil? |
| A. | State and concentration of proteins |
| B. | State and concentration of Fat |
| C. | Temperature and Age of Milk |
| D. | Spoilage |
| Answer» E. | |
| 19. |
Cooled raw milk and cream exhibit which of the following flow behavior? |
| A. | Newtonian |
| B. | Non Newtonian |
| C. | Sticky |
| D. | None |
| Answer» C. Sticky | |
| 20. |
Temperatures above 65° C _______viscosity of skim milk.$ |
| A. | Parabolic decrease |
| B. | Linear decrease |
| C. | Constant |
| D. | Increase |
| Answer» E. | |
| 21. |
Decrease in temperature of milk leads to _______ in viscosity. |
| A. | Parabolic decrease |
| B. | Linear decrease |
| C. | Constant |
| D. | Increase |
| Answer» E. | |
| 22. |
Viscosity of Skim milk depends on: |
| A. | Temperature |
| B. | pH |
| C. | Temperature and pH |
| D. | Moisture |
| Answer» D. Moisture | |
| 23. |
Skim milk exhibit which of the following flow behavior? |
| A. | Newtonian |
| B. | Non Newtonian |
| C. | Pseudo plastic |
| D. | Diliant |
| Answer» B. Non Newtonian | |
| 24. |
Viscosity of milk and milk products is important in not determining : |
| A. | the rate of creaming |
| B. | rates of mass and heat transfer |
| C. | the flow conditions in dairy processes |
| D. | spoilage rate |
| Answer» E. | |
| 25. |
At 30‚ÑÉ, water has the viscosity of : |
| A. | 0.801 |
| B. | 1 |
| C. | 2 |
| D. | 6.29 |
| Answer» B. 1 | |