Dairy Technology MCQ Questions and Answers for Practice

1. 10-15 % more milk is produced with which growth hormones, if injected to lactating cows?

1. Auxin
2. Bovine Growth Hormone
3. Ethylene
4. None of the above

2. A product consisting of a mixture of milk and cream which contains not less than 10.5% milk fat is called?

1. Concentrated Milk
2. Low Fat Milk
3. Half-and–Half
4. Eggnog

3. At what concentration chlorine sanitizing solutions are usually used in the dairy industry?

1. 50-100 ppm
2. 100-200 ppm
3. 200-500 ppm
4. 500-800 ppm

4. Butter milk is a fluid product resulting from the manufacture of?

1. Cheese
2. Yogurt
3. Ice cream
4. Butter

5. CaCl2 is added at the rate of

1. 0.50%
2. 0.80%
3. 0.02%
4. 0.08%

6. Chlorine compounds have widespread acceptance in the dairy industry due to?

1. Non-toxicity
2. High sanitizing efficiency
3. High corrosiveness
4. All of the above

7. Destruction of which enzyme is used as an index of super-HTST pasteurization?

1. Catalase
2. Lipase
3. Lactoperoxidase
4. All of the above

8. Energy value of a food is measured in terms of?

1. Carbohydrates
2. Fats
3. Proteins
4. Calories

9. Energy value of milk having 3.5% fat according to Sharps Formula will be?

1. 60
2. 60.5
3. 62.5
4. 65.5

10. Evaporated milk is concentrated to approximately what times the solid of normal whole milk?

1. 2.25 times
2. 6.25 times
3. 7 times
4. 8.5 times

11. Example of soft cheese is

1. Cheddar
2. Swiss
3. Brick
4. Cottage

12. Fatty acids synthesized in mammary gland are

1. Higher chain fatty acids
2. Unsaturated fatty acids
3. Lower chain fatty acids
4. Medium and lower chain fatty acids

13. Food value of ice cream depends to a large extent on its?

1. Flavor
2. Volume
3. Composition
4. None of the above

14. How many indigenous enzymes have been reported in bovine milk?

1. 30
2. 60
3. 50
4. 40

15. In what from Formaldehyde- preservatives used in milk exists?

1. Gas
2. Liquid
3. Solid
4. All of the above