Dairy Technology MCQs

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1. : The major component of milk is





2. : The average fat content in cow’s milk is about





3. : The process of heating milk to destroy pathogenic bacteria is called





4. : The process used to prevent cream separation in milk is





5. : The protein mainly present in milk is





6. : Skimmed milk is obtained by removing





7. : The main carbohydrate in milk is





8. : The enzyme responsible for curdling milk is





9. : Ultra-High Temperature (UHT) processing of milk is carried out at





10. : Pasteurized milk should be stored at





11. : The process of separating cream from milk is based on





12. : The major mineral present in milk is





13. : The bacterium Lactobacillus bulgaricus is used in the production of





14. : The normal pH of fresh milk is around





15. : The flavor defect in milk due to oxidation is called





16. : The process of removing water from milk to make milk powder is





17. : Cream with more than 80% fat is called





18. : Chilling of milk immediately after milking is done to





19. : The average specific gravity of milk is





20. : The first step in cheese manufacturing is





21. : The enzyme lipase acts on





22. : The acid used for casein precipitation is





23. : Milk stone in dairy equipment is mainly composed of





24. : Which test is used to detect added water in milk?





25. : The fat content of standardized milk in Pakistan is generally





26. : The flavor of butter is mainly due to





27. : The heat stability of milk is influenced by





28. : Condensed milk is prepared by





29. : Rennet is used in cheese making for





30. : The shelf life of UHT milk is about





31. : The presence of coliform bacteria in milk indicates





32. : Ghee is mainly composed of





33. : The standard test for milk fat determination is





34. : The equipment used for continuous milk pasteurization is





35. : The microbial standard plate count is used to





36. : The fat globule size in homogenized milk is approximately





37. : The whey obtained from cheese manufacture contains





38. : The process of converting milk into curd is





39. : Ice cream overrun refers to





40. : Lactose intolerance is due to deficiency of





41. : The fat content of buffalo milk is generally





42. : The main cause of milk souring is





43. : Sterilized milk differs from pasteurized milk in that it





44. : The shelf life of pasteurized milk is generally





45. : The by-product obtained during butter making is





46. : Casein constitutes about what percentage of total milk protein?





47. : Reconstituted milk is prepared by





48. : Milk adulteration with water can be detected by





49. : The optimum storage temperature for butter is





50. : The main objective of dairy processing is to





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