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 9 of 27

Q81.
Which of the following packaging material should be used in order to avoid off flavor formation in homogenized milk?
Discuss
Answer: (c).Opaque containers
Q82.
Storage of homogenized milk may lead to which of the following development?
Discuss
Answer: (a).Sediment development
Q83.
In order to prevent sedimentation in homogenized milk which of the following measure prove effective?
Discuss
Answer: (d).Filtration/clarification of milk prior to homogenization
Q84.
The bacterial counts of milk will _______ after homogenization.
Discuss
Answer: (a).Increase
Q85.
The milk after homogenization will not be suitable for the production of semi-hard or hard cheeses due to which of the following reasons?
Discuss
Answer: (a).Too soft coagulum
Q86.
Homogenization in which the main body of skim milk is not homogenized, but only the cream together with a small proportion of skim milk is homogenized is called?
Discuss
Answer: (b).Partial homogenization
Discuss
Answer: (a).Fat globule reduction
Discuss
Answer: (b).Separation of clusters of fat into individual fat molecules
Q89.
Lack of homogenization leads to which of the following developments?
Discuss
Answer: (a).Cream layer development
Discuss
Answer: (d).Decrease in density of the globules