Building Blocks of Dairy Processing MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Building Blocks of Dairy Processing, a fundamental topic in the field of Dairy Engineering. Whether you're preparing for competitive exams, honing your problem-solving skills, or simply looking to enhance your abilities in this field, our Building Blocks of Dairy Processing MCQs are designed to help you grasp the core concepts and excel in solving problems.

In this section, you'll find a wide range of Building Blocks of Dairy Processing mcq questions that explore various aspects of Building Blocks of Dairy Processing problems. Each MCQ is crafted to challenge your understanding of Building Blocks of Dairy Processing principles, enabling you to refine your problem-solving techniques. Whether you're a student aiming to ace Dairy Engineering tests, a job seeker preparing for interviews, or someone simply interested in sharpening their skills, our Building Blocks of Dairy Processing MCQs are your pathway to success in mastering this essential Dairy Engineering topic.

Note: Each of the following question comes with multiple answer choices. Select the most appropriate option and test your understanding of Building Blocks of Dairy Processing. You can click on an option to test your knowledge before viewing the solution for a MCQ. Happy learning!

So, are you ready to put your Building Blocks of Dairy Processing knowledge to the test? Let's get started with our carefully curated MCQs!

Building Blocks of Dairy Processing MCQs | Page 6 of 27

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Discuss
Answer: (a).Separate microorganisms from milk
Q52.
Which of the following device is used in Bactofugation?
Discuss
Answer: (a).Decanter
Q53.
Major Application of Bactofugation is in which of the following processing?
Discuss
Answer: (c).Cheese processing
Q54.
The amount of bactofugate from the two-phase Bactofuge ______ as compared to one-phase Bactofuge.
Discuss
Answer: (a).More
Q55.
A decanter centrifuge is a machine for continuous sedimentation of suspended solids from a liquid by the action of ________in an elongated, horizontal rotating bowl.
Discuss
Answer: (a).Centrifugal force
Q56.
How much whole milk with 3.9% fat and skimmed milk with 0.04% fat content will you need to produce 2000 kg of standardized milk with 2.5% fat?
Discuss
Answer: (a).725.4 kg
Q57.
500 kg of milk testing 6.5% fat to be standardized to 3.1% fat using skim milk containing 0.05% fat. Therefore, the quantity of skim milk required to be added to 500 kg whole milk will be?
Discuss
Answer: (a).557.38 kg
Q58.
Which of the following standardization is more desirable in large-scale operation?
Discuss
Answer: (a).Continuous
Q59.
How many parts by weight of 40% cream and 3% milk must be mixed to make milk testing 5% fat?
Discuss
Answer: (a).2 and 35
Q60.
Fat is added back to skim milk in the process of standardization.
Discuss
Answer: (a).True