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#1. What is the principal carbohydrate in the milks of all mammals?
#2. Percentage of water in buffalo milk is:-
#3. Soft fats in milk fat are:-
#4. Principal protein in milk is:-
#5. Percentage of mineral matter in milk is about :-
#6. Whey is the by-product in the manufacture of:-
#7. Example of soft cheese is:-
#8. Which one of the following is not fermented beverages?
#9. How many indigenous enzymes have been reported in bovine milk?
#10. Destruction of which enzyme is used as an index of super-HTST pasteurization?
#11. Rennet belongs to:-
#12. Temperature used in UHT treatment is:-
#13. Lactose is disaccharide containing:-
#14. CaCl2 is added at the rate of:-
#15. Which one is used as an emulsifying agent in process cheese blend?
#16. Milk is an emulsion :-
#17. Normal bovine milk contains protein about
#18. The aim of pasteurization milk is to:-
#19. People with high blood pressure or edema are advised to take:-
#20. Evaporated milk is concentrated to approximately what times the solid of normal whole milk?
#21. 10-15 % more milk is produced with which growth hormones, if injected to lactating cows?
#22. The process to increase in volume caused by whipping air into the ice cream mix during freezing is called?
#23. Semisolid ice cream is placed in a hardening room at a temperature of about?
#24. The “eyes” in swiss cheese are formed by the growth of:-
#25. Yogurt contains mixed lactic acid culture containing:-
#26. The melting point of milk fat varies normally between :-
#27. The specific gravity of milk fat at 21°C is?
#28. The iodine number measures the amount of:-
#29. Milk fat differs from other common fats in having a larger percentage of:-
#30. Sponification number of butter fat is:-
#31. Energy value of milk having 3.5% fat according to Sharp’s Formula will be?
#32. Lactose reduces copper salt to?
#33. Yellow color of milk fat is due to presence of?
#34. Tests for proper pasteurization are based on the activity of which enzyme?
#35. Starch is split by which enzyme?
#36. What is freezing point of milk?
#37. What is the average boiling point of milk?
#38. What is the average specific gravity of normal whole milk at 16 °C?
#39. Which is the pre-dominating organism in dirty utensils of milk?
#40. Energy value of a food is measured in terms of?
#41. Legal butter must contain at least what percentage of fat?
#42. The high nutritive value of cheese is due to:-
#43. Food value of ice cream depends to a large extent on its?
#44. Chlorine compounds have widespread acceptance in the dairy industry due to?
#45. At what concentration chlorine sanitizing solutions are usually used in the dairy industry?
#46. The process of raising or lowering the percent of fat in milk or cream to a desired standard is called?
#47. A product consisting of a mixture of milk and cream which contains not less than 10.5% milk fat is called?
#48. Butter milk is a fluid product resulting from the manufacture of?
#49. What is the application of any effective method or substance to a clean surface for destruction of pathogen is called?
#50. In what from Formaldehyde- preservatives used in milk exists?
#51. Mammary gland’s complete unit of milk synthesis of is called
#52. Fatty acids synthesized in mammary gland are
#53. Most variable constituent of milk is
#54. Which of the following has largest particle size in milk?
#55. Lactose has water solubility of
#56. Which enzyme is tested for cream pasteurization?
Dairy Technology MCQs Online Quiz
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