Engineering Questions with Answers - Multiple Choice Questions
Primary Production of Milk Engineering MCQs
1 - Question
Tests for proper pasteurization are based on the activity of which enzyme?
a) Lactase
b) Diastase
c) Phosphatase
d) Catalase
View Answer
Explanation: Phosphatase is an enzyme which is naturally present in milk, but is destroyed at a temperature just near to the pasteurization temperature. Alkaline Phosphatase test is used to indicate whether milk has been adequately pasteurised or whether it has been contaminated with raw milk after pasteurization.
2 - Question
Starch is split by which enzyme?
a) Lactase
b) Diastase
c) Phosphatase
d) Catalase
View Answer
Explanation: Diastase is an enzyme group that is originally found in malt and it is produced when the germination of the seeds happens. Diastase converts starch into maltose and after that it converts it this into glucose.
3 - Question
What is the freezing point of milk?
a) 0 °C
b) -0.55 °C
c) -1 °C
d) -1.55 °C
View Answer
Explanation: Milk that has been watered down contains more water and less solutes, so its freezing point is closer to 0 °C. Most milk processors will conclude that milk has been watered down if the freezing point is anywhere above -0.55 °C.
4 - Question
What is the average boiling point of milk?
a) 100-101 °C
b) 105-110 °C
c) 115-117 °C
d) 102-105 °C
View Answer
Explanation: Milk is a mix of butter fat and water so it is slightly heavier than water. The boiling points of liquids are due to the gravity of the liquid. Milk boils at 100-101 °C.
5 - Question
What is the average specific gravity of normal whole milk at 16 °C?
a) 0.903
b) 1.032
c) 1.582
d) 2.032
View Answer
Explanation: The specific gravity of milk measured at 15oC or 20oC is normally 1.028 – 1,033 kg/litre. The specific gravity depends on the protein and fat content. The specific gravity of fat is 0.93, solids-non-fat, 1.6 and water 1.0 kg/litre.
6 - Question
Which is the pre-dominating organism in dirty utensils of milk?
a) Lactobacillus bulgaricus
b) Propionibacterium
c) Streptococcus lactis
d) Phosphorous
View Answer
Explanation: Streptococcus lactis, Members of the Lactococcus genus (lactis, milk; milk cocci) are facultatively anaerobic, catalase-negative, gram-positive cocci that occur singly, in pairs, or in chains. They are extensively found in dirty milk utensils.
7 - Question
Energy value of a food is measured in terms of?
a) Carbohydrates
b) Fats
c) Proteins
d) Calories
View Answer
Explanation: Energy value calculation uses a single factor for each of the energy-yielding substrates (protein, fat, and carbohydrate), regardless of the food in which it is found. The energy values are 37 kJ/g (9.0 kcal/g) for fat, 17 kJ/g (4.0 kcal/g) for protein, and 17 kJ/g (4.0 kcal/g) for carbohydrates.
8 - Question
Legal butter must contain at least what percentage of fat?
a) 70 %
b) 80 %
c) 90 %
d) 95 %
View Answer
Explanation: Butter must contain at least 80% butterfat. In practice, most American butters contain slightly more than that, averaging around 81% butterfat.
9 - Question
The high nutritive value of cheese is due to which of the following?
a) High mineral contents
b) High protein contents
c) Taste & flavor
d) Rancidity
View Answer
Explanation: Cheese has been an important part of the human diet, both as a dietary staple and gourmet food. In addition to being delicious, it is highly nutritious and very rich in several vitamins and minerals.
10 - Question
Food value of ice cream depends to a large extent on its?
a) Flavor
b) Volume
c) Composition
d) Taste
View Answer
Explanation: The food value of a particular food measures of how good it is for you, based on its level of vitamins, minerals, or calories. Ice cream’s food value depends on its composition.
11 - Question
Chlorine compounds have widespread acceptance in the dairy industry due to?
a) Non-toxicity
b) High sanitizing efficiency
c) High corrosiveness
d) Oxidative properties
View Answer
Explanation: Sanitization is one of the important aspects of the dairy industry. Chlorine is a highly efficient sanitizing agent.
12 - Question
At what concentration chlorine sanitizing solutions are usually used in the dairy industry?
a) 50-100 ppm
b) 100-200 ppm
c) 200-500 ppm
d) 500-800 ppm
View Answer
Explanation: It is important to prepare the sanitizing solution accurately to ensure that the concentration is in optimum range for optimal results. Chlorine sanitizing solution to be effective is used at the concentration of 200-500 ppm.
13 - Question
The process of raising or lowering the percent of fat in milk or cream to the desired standard is called?
a) Enrichment
b) Fortification
c) Standardization
d) Addition
View Answer
Explanation: Standardization of milk refers to the adjustment which means raising or lowering of fat and solids not fat levels of milk. It is simply the process of adjusting the fat content of milk.
14 - Question
A product consisting of a mixture of milk and cream which contains not less than 10.5% milk fat is called?
a) Concentrated Milk
b) Low Fat Milk
c) Half-and –Half
d) Eggnog
View Answer
Explanation: Half and half is simplyhalf whole milk and half cream. Its butterfat content is usually 12.5%. but never less than 10.5%.
15 - Question
Buttermilk is a fluid product resulting from the manufacture of?
a) Cheese
b) Yogurt
c) Ice cream
d) Butter
View Answer
Explanation: Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream.
16 - Question
What is the application of any effective method or substance to a clean surface for the destruction of a pathogen is called?
a) Pasteurization
b) High Temperature Treatment
c) Sanitization
d) Cleaning
View Answer
Explanation: When items are “sanitized” it means that those surfaces have a reduction of pathogens. Sanitization is Destruction of most microorganisms (whether or not pathogenic) on wounds, clothing, or hard surfaces, through the use of chemicals or heat.
17 - Question
In what from Formaldehyde- preservatives used in milk exists?
a) Gas
b) Liquid
c) Solid
d) Semi-Solid
View Answer
Explanation: In personal care products, formaldehyde can be added directly, or more often, it can be released from preservatives. In Milk, formaldehyde preservative exists as a gas.
18 - Question
Mammary glands complete unit of milk synthesis of is called _________
a) lumen
b) micelles
c) alveolus
d) secretary cells
View Answer
Explanation: A mammary alveolus is a small cavity or sac found in the mammary gland. Mammary alveoli are the site of milk production and storage in the mammary gland.
19 - Question
Fatty acids synthesized in mammary gland are?
a) Higher chain fatty acids
b) Unsaturated fatty acids
c) Lower chain fatty acids
d) Medium and lower chain fatty acids
View Answer
Explanation: Synthesis of lower chain fatty acids in the mammary gland occurs by de novo synthesis. De novo synthesis of fatty acids occurs in the cytoplasm of the mammary epithelial cell.
20 - Question
Most variable constituent of milk is?
a) proteins
b) fat
c) lactose
d) minerals
View Answer
Explanation: Pelleted, finely ground, or very high concentrate rations may drastically reduce milk fat content, often without a compensatory increase in other components or yield. Characteristic changes in rumen fatty acid concentrations are associated with these milk composition changes.
21 - Question
Which of the following has the largest particle size in milk?
a) lactose
b) casein micelles
c) fat globule
d) minerals
View Answer
Explanation: More than 95% of the total milk lipid is in the form of globules ranging in size from0.1 to 15 µm in diameter, with milk fat having a size ranging from 1 – 10 µm, depending on cow breed and season.
22 - Question
Lactose has water solubility of __________
a) 100%
b) 50%
c) 18%
d) 25%
View Answer
Explanation: Lactose is a disaccharide sugar composed of galactose and glucose that is found in milk. Solubility in water is 19.5 g/100 mL.
23 - Question
Which enzyme is tested for cream pasteurization?
a) Plasmin
b) Phosphatas
c) Catalase
d) Peroxidase
View Answer
Explanation: Another enzyme, peroxidase is used for checking the pasteurization results for cream. The test must be negative in samples of cream that is properly pasteurized and there should be no detectable peroxidase activity in the product.
24 - Question
Which of the following is used for milk storage in dairy farms?
a) Utensils
b) Milk is not stored
c) Silos
d) Machines
View Answer
Explanation: Milk storage tanks and silos are one of the key equipment in the dairy industry. They are used to store milk on dairy farms.
25 - Question
The _____________ level indicator measures the static pressure represented by the head of liquid in the tank.
a) Pneumatic
b) Magnetic
c) Float
d) Boat
View Answer
Explanation: The pneumatic level indicator measures the static pressure represented by the head of liquid in the tank. Greater the pressure; higher the level in the tank.
26 - Question
Which of the equipment is used for chilling of milk in dairy?
a) Refrigerator
b) Freezer
c) Dry ice
d) Plate heat exchanger
View Answer
Explanation: Normally a temperature increase to slightly above + 4 °C is unavoidable during transportation. The milk is therefore usually cooled to below + 4 °C in a plate heat exchanger before being stored in a silo tank to await processin
27 - Question
What is the recommended temperature for the storage of milk?
a) 8℃
b) 9℃
c) 4℃
d) 5℃
View Answer
Explanation: By law, Grade A milk must be maintained at a temperature of 4 °C or below. Bacteria in milk will grow minimally below 4.5 °C. However, temperatures well below 4°C are necessary to protect the milk’s quality. It is critical that these temperatures be maintained through warehousing, distribution, delivery and storage.
28 - Question
What is the recommended temperature for the storage of Paneer?
a) 8℃
b) 9℃
c) 4℃
d) 5℃
View Answer
Explanation: Paneer is also known as Indian cottage cheese. It is rich in protein. Recommended storage temperature of paneer is 8℃.
29 - Question
What is the reason for the presence of agitator in milk silo?
a) Prevent Cream separation from gravity
b) Prevent spoilage
c) Prevent leakage
d) Prevent off-taste
View Answer
Explanation: These large tanks must have some form of agitation arrangement to prevent cream separation by gravity. The agitation must be very smooth. Too violent agitation causes aeration of the milk and fat globule disintegration.
30 - Question
Which of the following electrode/s are used in the silo?
a) High Level Electrode
b) Low Level Electrode
c) High Level Electrode and Low Level Electrode
d) Medium Level Electrode
View Answer
Explanation: An electrode is often fitted in the tank wall at the level required for starting the agitator. The agitator stops if the level in the tank drops below the electrode. This electrode is known as the low-level indicator (LL). A high-level electrode (HL) is fitted at the top of the tank to prevent overfilling.