1. . The separation of cream and skimmed milk is based upon:
(A) Purification
(B) Sedimentation
(C) Clarification
(D) Centrifugal force
2. . An average specific gravity of Milk Fat is:
(A) 0.936
(B) 1.033
(C) 1.963
(D) 1.023
3. . Adjustment of the fat content of milk is known as:
(A) Pasteurization
(B) Sterilization
(C) Clarification
(D) Standardization
4. . Standardized milk contain Solid Not Fat (S.N.F):
(A) 8.9%
(B) 3.5%
(C) 6.9%
(D) 12%
5. . Which process involves the disruption of fat globules into smaller ones:
(A) Purification
(B) Centrifugation
(C) Clarification
(D) Homogenization
6. . The average size of fat globule is close to:
(A) 1 - 2 µm
(B) 4 - 6 µm
(C) 7 - 8 µm
(D) 9 - 10 µm
7. . Which part of homogenizer builds high pressure on milk:
(A) Nozzle
(B) Gear
(C) Pistons
(D) Shaft
8. . Which enzyme indicates the completion of Pasteurization process:
(A) Lipase
(B) Reductase
(C) Lysozyme
(D) Phosphatase
9. . Pasteurization kills microorganisms:
(A) Pathogenic
(B) All microorganisms
(C) Acid producing
(D) Spore forming
10. . In “Regeneration-I” milk is heated at:
(A) 60-65°C
(B) 35-40 °C
(C) 55-60 °C
(D) 70-72 °C
11. . In pasteurization, Holding tube having temperature:
(A) 35-40 °C
(B) 60-65°C
(C) 70-72 °C
(D) 55-60 °C
12. . An unopened package of Pasteurized milk having shelf life:
(A) 15 – 20 days
(B) 8 – 10 days
(C) 20 – 30 days
(D) 1 – 2 days
13. . UHT processing is also called:
(A) Longer life Processing
(B) Stable Processing
(C) Aseptic processing
(D) Antiseptic Processing
14. . UHT Temperature is:
(A) 72°C
(B) 150°C
(C) 121°C
(D) 141°C
15. . Packaging paper is sterilized with the help of:
(A) Hydrogen peroxide
(B) Nitrogen oxide
(C) Steam
(D) Carbon tetra chloride
16. . In Air Knife Section, Hot air having temperature:
(A) 35-40 °C
(B) 50-55°C
(C) 70-80°C
(D) 60-65 °C
17. . Which one controls the overflow of milk in tetra pak package:
(A) Photocells
(B) Air knife
(C) Detectors
(D) Sensors
18. . Sealing & cutting of paper is the function of which section:
(A) Flip
(B) Air Knife
(C) Jaw
(D) Photocell
19. . Standardized milk contain Fat:
(A) 3.5%
(B) 5.5%
(C) 4.5%
(D) 8.9%
20. . Which unit operation used to remove bad odour from milk:
(A) Pasteurization
(B) Separation
(C) Deodorization
(D) Homogenization