Engineering Questions with Answers - Multiple Choice Questions
Primary Production of Milk Engineering MCQs
1 - Question
Soft fats in milk fat are __________
a) Lauric & Stearic
b) Capric & Lauric
c) Oleic & Butyric
d) Oleic & Lauric
Explanation: That pinchable fat, also known as subcutaneous fat, acts as insulation and a source of energy for your body. Oleic and butyric are soft fat in milk.
2 - Question
Principal protein in milk is ___________
Explanation: Proteins are the building blocks of human body. Principal protein present in milk is Casein.
3 - Question
Percentage of mineral matter in milk is about ________
a) 1 %
b) 0.7 %
c) 1.5 %
d) 0.05 %
Explanation: Milk is the source of the mineral. About 0.7% is the mineral matter present in milk.
4 - Question
Whey is the by-product in the manufacture of?
a) Skimmed milk
Explanation: Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses.
5 - Question
Which of the following is an example of soft cheese is?
Explanation: Soft cheese is probably our most popular category. This category includes some of the most beloved cheeses in our store, like the ever-popular Brie and Camembert, as well as our incredible selection of double and triple cream cheeses like cottage cheese.
6 - Question
How many indigenous enzymes have been reported in bovine milk?
Explanation: Bovine milk contains the nutrients needed for growth and development of the calf, and is a resource of lipids, proteins, amino acids, vitamins and minerals. It has about 50 indigenous enzymes present in it.
7 - Question
Destruction of which enzyme is used as an index of super-HTST pasteurization?
Explanation: Lactoperoxidase is an enzyme. It is used as an indicator of super- HTST pasteurization.
8 - Question
Rennet belongs to ___________
Explanation: Rennet is a complex of enzymes produced in the stomachs of ruminant mammals. It belongs to the category of proteinases.
9 - Question
Temperature used in UHT treatment is __________
a) 90-100 °C
b) 100-120 °C
c) 120-125 °C
d) 130-140 °C
Explanation: Ultra-high temperature processing (UHT) milk is heated to above 135 °C (275 °F). This is the temperature required to kill spores in milk – for 1 to 2 seconds.
10 - Question
Lactose is a disaccharide which contains?
a) Glucose & Fructose
b) Glucose & Glactose
c) Glucose & Glucose
d) Glucose & Maltose
Explanation: Lactose is primary milk sugar. It is made of glucose and galactose.
11 - Question
CaCl2 is added at the rate of ________
a) 0.5 %
b) 0.8 %
c) 0.02 %
d) 0.08 %
Explanation: CaCl2 is added to milk during cheese making process. It must be added at the rate of 0.02%.
12 - Question
Which one is used as an emulsifying agent in process cheese blend?
d) Whey Powder
Explanation: Emulsifying agents are both fat soluble and water soluble. Emulsifying agents enable fat to be uniformly dispersed in water as an emulsion. Glycerides are emulsifying agents used in butter.
13 - Question
People with high blood pressure or edema are advised to take ________
a) Multivitamin Mineral Milk
b) Low Sodium Milk
c) Sterile Milk
d) Low Lactose Milk
Explanation: Low sodium milk is recommended to people with high blood pressure. High amount of sodium in milk has adverse effect on their health.
14 - Question
Normal bovine milk contains what amount of protein?
Explanation: Bovine milk contains the nutrients needed for growth and development of the calf, and is a resource of lipids, proteins, amino acids, vitamins and minerals. It has 3.5% protein.
15 - Question
The aim of pasteurization milk is to ______
a) Improve flavor
b) Kill disease producing organisms
c) Improve color
Explanation: Pasteurization is a phenomenon of heat treating a liquid or food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has aided to reduce the transmission of diseases.