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 5 of 7

Q41.
Denature Protein contributes to an improvement in the quality of which of the following products?
Discuss
Answer: (a).Cultured milk product
Q42.
Effect of Heat treatment (Temperature above 100℃) on Lactose:
Discuss
Answer: (c).Brownish color
Q43.
The lactulose content ______ with increased intensity of the heat treatment.
Discuss
Answer: (b).Increase
Q44.
Most Heat sensitive vitamin in milk is?
Discuss
Answer: (c).Vitamin C
Q45.
Effect of Pasteurization on Vitamins in Milk ___________
Discuss
Answer: (b).Little or no loss
Q46.
Which of the following mineral is affected by heat treatment in milk?
Discuss
Answer: (c).Hydroxyphosphate
Q47.
Heat treatment on minerals results leads to ___________
Discuss
Answer: (d).Loss of cheese making characteristics
Q48.
Opacity in milk is due to which of the following reasons?
Discuss
Answer: (d).Suspended particles of fat
Q49.
Yellowish tinge in milk can be attributed to which of the following?
Discuss
Answer: (a).Carotene
Q50.
In an equation Fat%, SNF% and water determine ‘d’. The‘d’ in this expression is?
Discuss
Answer: (d).Acceleration
Page 5 of 7