Chapter 4 MILK PROCESSING MCQs

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1. . The separation of cream and skimmed milk is based upon:





2. . An average specific gravity of Milk Fat is:





3. . Adjustment of the fat content of milk is known as:





4. . Standardized milk contain Solid Not Fat (S.N.F):





5. . Which process involves the disruption of fat globules into smaller ones:





6. . The average size of fat globule is close to:





7. . Which part of homogenizer builds high pressure on milk:





8. . Which enzyme indicates the completion of Pasteurization process:





9. . Pasteurization kills microorganisms:





10. . In “Regeneration-I” milk is heated at:





11. . In pasteurization, Holding tube having temperature:





12. . An unopened package of Pasteurized milk having shelf life:





13. . UHT processing is also called:





14. . UHT Temperature is:





15. . Packaging paper is sterilized with the help of:





16. . In Air Knife Section, Hot air having temperature:





17. . Which one controls the overflow of milk in tetra pak package:





18. . Sealing & cutting of paper is the function of which section:





19. . Standardized milk contain Fat:





20. . Which unit operation used to remove bad odour from milk:





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