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 3 of 6

Discover more Topics under Dairy Engineering

Q21.
The β€œeyes” in swiss cheese are formed by the growth of which of the following microorganism?
Discuss
Answer: (b).Propionibacterium
Discuss
Answer: (a).Lactobacillus bulgaricus and Streptococcus thermophilus
Q23.
The melting point of milk fat varies normally between _______
Discuss
Answer: (a).32-36 °C
Q24.
The specific gravity of milk fat at 21°C is?
Discuss
Answer: (c).0.93
Discuss
Answer: (d).Unsaturated Glycerides
Q26.
Milk fat differs from other common fats in having a larger percentage of ______
Discuss
Answer: (c).Volatile Fatty Acids
Q27.
Sponification number of butter fat is ___________
Discuss
Answer: (d).231
Q28.
Energy value of milk having 3.5% fat according to Sharp’s Formula will be?
Discuss
Answer: (b).60.5
Q29.
Lactose reduces copper salt to?
Discuss
Answer: (b).Cuprous Oxide
Q30.
Yellow color of milk fat is due to the presence of?
Discuss
Answer: (b).Carotinoids
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