Collection and Reception of Milk MCQs

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

Collection and Reception of Milk MCQs | Page 1 of 6

Q1.
Soft fats in milk fat are __________
Discuss
Answer: (c).Oleic & Butyric
Q2.
Principal protein in milk is ___________
Discuss
Answer: (c).Casein
Q3.
Percentage of mineral matter in milk is about ________
Discuss
Answer: (b).0.7 %
Q4.
Whey is the by-product in the manufacture of?
Discuss
Answer: (c).Cheese
Q5.
Which of the following is an example of soft cheese is?
Discuss
Answer: (d).Cottage
Q6.
How many indigenous enzymes have been reported in bovine milk?
Discuss
Answer: (c).50
Q7.
Destruction of which enzyme is used as an index of super-HTST pasteurization?
Discuss
Answer: (c).Lactoperoxidase
Q8.
Rennet belongs to ___________
Discuss
Answer: (c).Proteinases
Q9.
Temperature used in UHT treatment is __________
Discuss
Answer: (d).130-140 °C
Q10.
Lactose is a disaccharide which contains?
Discuss
Answer: (b).Glucose & Glactose
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