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 7 of 27

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Q61.
Name the scientist who invented Homogenization?
Discuss
Answer: (d).Gaulin
Q62.
Disruption of fat globules into much smaller fat globules is defined as?
Discuss
Answer: (d).Chilling
Q63.
Disintegration of fat globules in homogenization is achieved by which of the following?
Discuss
Answer: (c).Turbulence and cavitations
Q64.
Cream with higher fat content than ____ cannot normally be homogenized at the normal high pressure.
Discuss
Answer: (c).12%
Q65.
Homogenization of cold milk is ineffective.
Discuss
Answer: (a).True
Q66.
Homogenization temperature applied normally are ________
Discuss
Answer: (c).60- 70โ„ƒ
Q67.
Preferred Homogenization pressure is _______
Discuss
Answer: (b).10-25 MPa
Q68.
The dispersion of the lipid phase increases with ________ temperatures of homogenisation and is commensurate with the_________ viscosity of milk at higher temperatures.
Discuss
Answer: (b).Increase, increase
Q69.
Name the theory of homogenization According to which homogenization takes place when the liquid is leaving the gap, so the back pressure which is important to cavitation is important to homogenization.
Discuss
Answer: (b).Eddies theory
Q70.
Which homogenization theory predicts how the homogenisinneffect varies with the homogenizing pressure?
Discuss
Answer: (b).Eddies theory