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. |
Yellow color of milk fat is due to the presence of? |
| A. | Vitamin D |
| B. | Carotinoids |
| C. | Calcium |
| D. | Folic Acid |
| Answer» C. Calcium | |
| 2. |
Energy value of milk having 3.5% fat according to Sharp’s Formula will be? |
| A. | 60 |
| B. | 60.5 |
| C. | 62.5 |
| D. | 65.5 |
| Answer» C. 62.5 | |
| 3. |
Sponification number of butter fat is ___________ |
| A. | 190 |
| B. | 195 |
| C. | 210 |
| D. | 231 |
| Answer» E. | |
| 4. |
Milk fat differs from other common fats in having a larger percentage of ______ |
| A. | Free Fatty Acids |
| B. | Saturated Fatty Acids |
| C. | Volatile Fatty Acids |
| D. | Unsaturated Fatty acid |
| Answer» D. Unsaturated Fatty acid | |
| 5. |
The iodine number measures the amount of what? |
| A. | Free Fatty Acids |
| B. | Saturated Fatty Acids |
| C. | Chain Length of Fatty Acids |
| D. | Unsaturated Glycerides |
| Answer» E. | |
| 6. |
The specific gravity of milk fat at 21°C is? |
| A. | 0.7 |
| B. | 0.82 |
| C. | 0.93 |
| D. | 0.98 |
| Answer» D. 0.98 | |
| 7. |
The melting point of milk fat varies normally between _______ |
| A. | 32-36 °C |
| B. | 40-45 °C |
| C. | 20-25 °C |
| D. | 26-30 °C |
| Answer» B. 40-45 °C | |
| 8. |
The “eyes” in swiss cheese are formed by the growth of which of the following microorganism? |
| A. | Leuconostoc |
| B. | Propionibacterium |
| C. | Streptococcus |
| D. | Lactobacillus |
| Answer» C. Streptococcus | |
| 9. |
10-15 % more milk is produced with which growth hormones if injected to lactating cows? |
| A. | Auxin |
| B. | Bovine Growth Hormone |
| C. | Ethylene |
| D. | Trypsin |
| Answer» C. Ethylene | |
| 10. |
THE_IODINE_NUMBER_MEASURES_THE_AMOUNT_OF_WHAT??$ |
| A. | Free Fatty Acids |
| B. | Saturated Fatty Acids |
| C. | Chain Length of Fatty Acids |
| D. | Unsaturated Glycerides |
| Answer» E. | |
| 11. |
Sponification number of butter fat is:-$ |
| A. | 190 |
| B. | 195 |
| C. | 210 |
| D. | 231 |
| Answer» E. | |
| 12. |
Milk fat differs from other common fats in having a larger percentage of ______$ |
| A. | Free Fatty Acids |
| B. | Saturated Fatty Acids |
| C. | Volatile Fatty Acids |
| D. | Unsaturated Fatty acid |
| Answer» D. Unsaturated Fatty acid | |
| 13. |
Yellow color of milk fat is due to presence of? |
| A. | Vitamin D |
| B. | Carotinoids |
| C. | Calcium |
| D. | Folic Acid |
| Answer» C. Calcium | |
| 14. |
Lactose reduces copper salt to? |
| A. | Cupric Oxide |
| B. | Cuprous Oxide |
| C. | Copper Oxide |
| D. | Cupric dioxide |
| Answer» C. Copper Oxide | |
| 15. |
Energy value of milk having 3.5% fat according to Sharp’s Formula will be?$ |
| A. | 60 |
| B. | 60.5 |
| C. | 62.5 |
| D. | 65.5 |
| Answer» C. 62.5 | |
| 16. |
The specific gravity of milk fat at 21°C is?# |
| A. | 0.70 |
| B. | 0.82 |
| C. | 0.93 |
| D. | 0.98 |
| Answer» D. 0.98 | |
| 17. |
The melting point of milk fat varies normally between ______? |
| A. | 32-36 °C |
| B. | 40-45 °C |
| C. | 20-25 °C |
| D. | 26-30 °C |
| Answer» B. 40-45 ¬¨¬®‚Äö√†√ªC | |
| 18. |
Yogurt contains mixed lactic acid culture containing which of the following? |
| A. | Lactobacillus bulgaricus and Streptococcus thermophilus |
| B. | Lactobacillus bulgaricus and Propionibacterium |
| C. | Lactobacillus bulgaricus and Leuconostoc |
| D. | Leuconostoc and Propionibacterium |
| Answer» B. Lactobacillus bulgaricus and Propionibacterium | |
| 19. |
The “eyes” in swiss cheese are formed by the growth of which of the following microorganism?$ |
| A. | Leuconostoc |
| B. | Propionibacterium |
| C. | Streptococcus |
| D. | Lactobacillus |
| Answer» C. Streptococcus | |
| 20. |
Semisolid ice cream is placed in a hardening room at a temperature of about? |
| A. | -15 °C |
| B. | -20 °C |
| C. | -34 °C |
| D. | -44 °C |
| Answer» D. -44 ¬¨¬®‚Äö√†√ªC | |
| 21. |
The process to increase in volume caused by whipping air into the ice cream mix during freezing is called? |
| A. | Homogenization |
| B. | Aging |
| C. | Overrun |
| D. | Hardening |
| Answer» D. Hardening | |
| 22. |
10-15 % more milk is produced with which growth hormones, if injected to lactating cows? |
| A. | Auxin |
| B. | Bovine Growth Hormone |
| C. | Ethylene |
| D. | Trypsin |
| Answer» C. Ethylene | |
| 23. |
Evaporated milk is concentrated to approximately what times the solid of normal whole milk? |
| A. | 2.25 times |
| B. | 6.25 times |
| C. | 7 times |
| D. | 8.5 times |
| Answer» B. 6.25 times | |
| 24. |
People with high blood pressure or edema are advised to take which of the following? |
| A. | Multivitamin Mineral Milk |
| B. | Low Sodium Milk |
| C. | Sterile Milk |
| D. | Low Lactose Milk |
| Answer» C. Sterile Milk | |