MCQs on Dairy Technology - 1

1:-Which among the following contain 65-85 percent milk fat

A:-Table cream
B:-Whipping cream
C:-Heavy cream
D:-Plastic cream

Correct Answer:- Option-D

2:-The viscosity of the cream can be increased by

A:-Double stage homogenization
B:-Fast cooling of cream
C:-Ageing of cream
D:-Decreasing the fat percentage

Correct Answer:- Option-C

3:-Feathering in hot coffee is due to defect in cream caused by

A:-Excessive homogenization pressure
B:-Excess heating of cream during pasteurization
C:-Fat hydrolysis due to lipase action
D:-Growth of proteolytic bacteria in cream

Correct Answer:- Option-A

4:-In Swiss cheese making, the lactic acid bacteria convert lactose to lactic acid, which in turn is used by propioni bacteria to produce propionic acid. this is an example for

A:-Synergism
B:-Probiosis
C:-Metabiosis
D:-Antibiosis

Correct Answer:- Option-C

5:-The production of gas in canned dairy products cause bulging of cans and it can be caused by

A:-Candida pseudotropicalis
B:-Escherichia coli
C:-Clostridium butyricum
D:-All the above

Correct Answer:- Option-D

6:-If the standard plate count per milliliter of raw milk is in the range of 2,00,000 to 1 million, the grade recommended by Indian Standards Institution is

A:-Very good
B:-Good
C:-Fair
D:-Poor

Correct Answer:- Option-B

7:-Which among the following is lower in buffalo milk as compared to cow milk

A:-pH
B:-Viscosity
C:-Curd tension
D:-Rennet clotting time

Correct Answer:- Option-D

8:-Which among the following khoa based sweet is prepared by mixing khoa with maida in about 3:1 ratio

A:-Burfi
B:-Gulabjamun
C:-Kalakand
D:-Peda

Correct Answer:- Option-B

9:-Which among the following has the highest sweetening power

A:-Fructose
B:-Sucrose
C:-Maltose
D:-Lactose

Correct Answer:- Option-A

10:-The area of the tongue with more sensitivity for sweetness is

A:-Tip of the tongue
B:-Middle of the tongue
C:-Back of the tongue
D:-Edges of the tongue

Correct Answer:- Option-A
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