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 4 of 6

Discover more Topics under Dairy Engineering

Q31.
Tests for proper pasteurization are based on the activity of which enzyme?
Discuss
Answer: (c).Phosphatase
Q32.
Starch is split by which enzyme?
Discuss
Answer: (b).Diastase
Q33.
What is the freezing point of milk?
Discuss
Answer: (b).-0.55 °C
Q34.
What is the average boiling point of milk?
Discuss
Answer: (a).100-101 °C
Q35.
What is the average specific gravity of normal whole milk at 16 °C?
Discuss
Answer: (b).1.032
Q36.
Which is the pre-dominating organism in dirty utensils of milk?
Discuss
Answer: (c).Streptococcus lactis
Q37.
Energy value of a food is measured in terms of?
Discuss
Answer: (d).Calories
Q38.
Legal butter must contain at least what percentage of fat?
Discuss
Answer: (b).80 %
Q39.
The high nutritive value of cheese is due to which of the following?
Discuss
Answer: (b).High protein contents
Q40.
Food value of ice cream depends to a large extent on its?
Discuss
Answer: (c).Composition
Page 4 of 6