MCQOPTIONS
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MCQOPTIONS
This section includes 22 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. |
Fat is added back to skim milk in the process of standardization. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 2. |
500 kg of milk testing 6.5% fat to be standardized to 3.1% fat using skim milk containing 0.05% fat. Therefore, the quantity of skim milk required to be added to 500 kg whole milk will be? |
| A. | 557.38 kg |
| B. | 440 kg |
| C. | 850 kg |
| D. | 500 kg |
| Answer» B. 440 kg | |
| 3. |
How much whole milk with 3.9% fat and skimmed milk with 0.04% fat content will you need to produce 2000 kg of standardized milk with 2.5% fat? |
| A. | 725.4 kg |
| B. | 825.4 kg |
| C. | 925.4 kg |
| D. | 715.4 g |
| Answer» B. 825.4 kg | |
| 4. |
A decanter centrifuge is a machine for continuous sedimentation of suspended solids from a liquid by the action of ________in an elongated, horizontal rotating bowl. |
| A. | Centrifugal force |
| B. | Gravitation force |
| C. | Friction force |
| D. | Force of resistance |
| Answer» B. Gravitation force | |
| 5. |
The amount of bactofugate from the two-phase Bactofuge ______ as compared to one-phase Bactofuge. |
| A. | More |
| B. | Less |
| C. | Constant |
| D. | Variable |
| Answer» B. Less | |
| 6. |
Which of the factor does not affect the precision in standardization process? |
| A. | Fluctuations in the fat content of the incoming milk |
| B. | Fluctuations in throughput |
| C. | Fluctuations in preheating temperature |
| D. | Fluctuation in protein content |
| Answer» E. | |
| 7. |
Which of the following method is used in a standardization of milk? |
| A. | Pearson square method |
| B. | Donald method |
| C. | Jake method |
| D. | Pearson cube method |
| Answer» B. Donald method | |
| 8. |
A_DECANTER_CENTRIFUGE_IS_A_MACHINE_FOR_CONTINUOUS_SEDIMENTATION_OF_SUSPENDED_SOLIDS_FROM_A_LIQUID_BY_THE_ACTION_OF_________IN_AN_ELONGATED,_HORIZONTAL_ROTATING_BOWL.?$ |
| A. | Centrifugal force |
| B. | Gravitation force |
| C. | Friction force |
| D. | Force of resistance |
| Answer» B. Gravitation force | |
| 9. |
500 kg of milk testing 6.5% fat to be standardized to 3.1% fat using skim milk containing 0.05% fat. Therefore, the quantity of skim milk required to be added to 500 kg whole milk will be?$ |
| A. | 557.38 kg |
| B. | 440 kg |
| C. | 850 kg |
| D. | 500 kg |
| Answer» B. 440 kg | |
| 10. |
How much whole milk with 3.9% fat and skimmed milk with 0.04% fat content will you need to produce 2000 kg of standardized milk with 2.5% fat?$ |
| A. | 725.4 kg |
| B. | 825.4 kg |
| C. | 925.4 kg |
| D. | 715.4 g |
| Answer» B. 825.4 kg | |
| 11. |
Fat is added back to skim milk in the process of standardization. State true or false? |
| A. | True |
| B. | False |
| Answer» B. False | |
| 12. |
How many parts by weight of 40% cream and 3% milk must be mixed to make milk testing 5% fat? |
| A. | 2 and 35 |
| B. | 4 and 45 |
| C. | 5 and 10 |
| D. | 6 and 12 |
| Answer» B. 4 and 45 | |
| 13. |
Which of the following standardization is more desirable in large-scale operation? |
| A. | Continuous |
| B. | Batch |
| C. | No standardization |
| D. | Centrifugation |
| Answer» B. Batch | |
| 14. |
The amount of bactofugate from the two-phase Bactofuge ______ as compared to one-phase Bactofuge? |
| A. | More |
| B. | Less |
| C. | Constant |
| D. | Variable |
| Answer» B. Less | |
| 15. |
Major Application of Bactofugation is in which of the following processing? |
| A. | Wine processing |
| B. | Juice processing |
| C. | Cheese processing |
| D. | Ice cream processing |
| Answer» D. Ice cream processing | |
| 16. |
Which of the following device is used in Bactofugation? |
| A. | Decanter |
| B. | Centrifuge |
| C. | Bactofuge |
| D. | Filter |
| Answer» B. Centrifuge | |
| 17. |
What is the objective of Bactofugation? |
| A. | Separate microorganisms from milk |
| B. | Separate fat from skim milk |
| C. | Standardize milk |
| D. | Separate fat globules |
| Answer» B. Separate fat from skim milk | |
| 18. |
The cream fat content is _______ to the flow rate. |
| A. | Inversely proportional |
| B. | Directly proportional |
| C. | Neither inversely proportional nor directly proportional |
| D. | Increased |
| Answer» B. Directly proportional | |
| 19. |
Which of factor does not affect the precision in standardization process? |
| A. | Fluctuations in the fat content of the incoming milk |
| B. | Fluctuations in throughput |
| C. | Fluctuations in preheating temperature |
| D. | Fluctuation in protein content |
| Answer» E. | |
| 20. |
The pressure in the skim milk outlet must be kept _______ in order to enable accurate standardization. |
| A. | High |
| B. | Low |
| C. | Constant |
| D. | Steep |
| Answer» D. Steep | |
| 21. |
Which of the following method is used in standardization of milk? |
| A. | Pearson square method |
| B. | Donald method |
| C. | Jake method |
| D. | Pearson cube method |
| Answer» B. Donald method | |
| 22. |
Standardization of milk involved which of the following? |
| A. | Adjustment of fat content |
| B. | Breakdown of protein |
| C. | Whitish appearance of milk |
| D. | Increase in nutritional content of milk |
| Answer» B. Breakdown of protein | |