Chemistry of Milk MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Chemistry of Milk, 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 Chemistry of Milk 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 Chemistry of Milk mcq questions that explore various aspects of Chemistry of Milk problems. Each MCQ is crafted to challenge your understanding of Chemistry of Milk 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 Chemistry of Milk 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 Chemistry of Milk. 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 Chemistry of Milk knowledge to the test? Let's get started with our carefully curated MCQs!

Chemistry of Milk MCQs | Page 4 of 7

Q31.
Which of the following fat-soluble vitamins are present in milk?
Discuss
Answer: (c).A & D
Q32.
Combination of glucose (C₆H₁₂O₆) and galactose (C₆H₁₂O₆) molecules result in:
Discuss
Answer: (c).Lactose
Q33.
Which of the following does not accelerate the rate of oxidation of fat?
Discuss
Answer: (d).Presence of water
Q34.
_______ is the principal contributor to sunlight flavor.
Discuss
Answer: (a).Methional
Q35.
What is the process of breakdown of fat into glycerol and free fatty acid called?
Discuss
Answer: (a).Addition
Q36.
Enzyme responsible for Lipolysis is ____________
Discuss
Answer: (c).Lipases
Q37.
The purpose of heat treatment on milk is ___________
Discuss
Answer: (a).Kill pathogenic microorganism
Q38.
The fat globules in milk when heated to 74℃ show which of the following phenomenon?
Discuss
Answer: (c).Cream plug formation
Q39.
________ is recommended in order to avoid cream plug formation.
Discuss
Answer: (d).Homogenization
Q40.
What is the result of heat treatment on proteins?
Discuss
Answer: (a).Denaturation
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