Note: Please click on the finish button at the end of the quiz to see your score and correct answers
Results
Congradulations
9,606 Total Views
Best of Luck Next Time
9,607 Total Views
#1. Food value of ice cream depends to a large extent on its?
#2. Sponification number of butter fat is:-
#3. Energy value of milk having 3.5% fat according to Sharp’s Formula will be?
#4. Lactose reduces copper salt to?
#5. Yellow color of milk fat is due to presence of?
#6. Tests for proper pasteurization are based on the activity of which enzyme?
#7. Starch is split by which enzyme?
#8. What is freezing point of milk?
#9. What is the average boiling point of milk?
#10. What is the average specific gravity of normal whole milk at 16 °C?
#11. Which is the pre-dominating organism in dirty utensils of milk?
#12. Energy value of a food is measured in terms of?
#13. Legal butter must contain at least what percentage of fat?
#14. The high nutritive value of cheese is due to:-
#15. Milk fat differs from other common fats in having a larger percentage of:-
#16. Chlorine compounds have widespread acceptance in the dairy industry due to?
#17. At what concentration chlorine sanitizing solutions are usually used in the dairy industry?
#18. The process of raising or lowering the percent of fat in milk or cream to a desired standard is called?
#19. A product consisting of a mixture of milk and cream which contains not less than 10.5% milk fat is called?
#20. Butter milk is a fluid product resulting from the manufacture of?
#21. What is the application of any effective method or substance to a clean surface for destruction of pathogen is called?
#22. In what from Formaldehyde- preservatives used in milk exists?
#23. Mammary gland’s complete unit of milk synthesis of is called
#24. Fatty acids synthesized in mammary gland are
#25. Most variable constituent of milk is
#26. Which of the following has largest particle size in milk?
#27. Lactose has water solubility of
#28. Which enzyme is tested for cream pasteurization?
#29. Which one is used as an emulsifying agent in process cheese blend?
#30. Percentage of water in buffalo milk is:-
#31. Soft fats in milk fat are:-
#32. Principal protein in milk is:-
#33. Percentage of mineral matter in milk is about :-
#34. Whey is the by-product in the manufacture of:-
#35. Example of soft cheese is:-
#36. Which one of the following is not fermented beverages?
#37. How many indigenous enzymes have been reported in bovine milk?
#38. Destruction of which enzyme is used as an index of super-HTST pasteurization?
#39. Rennet belongs to:-
#40. Temperature used in UHT treatment is:-
#41. Lactose is disaccharide containing:-
#42. CaCl2 is added at the rate of:-
#43. What is the principal carbohydrate in the milks of all mammals?
#44. Milk is an emulsion :-
#45. Normal bovine milk contains protein about
#46. The aim of pasteurization milk is to:-
#47. People with high blood pressure or edema are advised to take:-
#48. Evaporated milk is concentrated to approximately what times the solid of normal whole milk?
#49. 10-15 % more milk is produced with which growth hormones, if injected to lactating cows?
#50. The process to increase in volume caused by whipping air into the ice cream mix during freezing is called?
#51. Semisolid ice cream is placed in a hardening room at a temperature of about?
#52. The “eyes” in swiss cheese are formed by the growth of:-
#53. Yogurt contains mixed lactic acid culture containing:-
#54. The melting point of milk fat varies normally between :-
#55. The specific gravity of milk fat at 21°C is?
#56. The iodine number measures the amount of:-
Keywords:
Dairy Technology MCQs Online Quiz
9,605 Total Views