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 5 of 6

Discover more Topics under Dairy Engineering

Q41.
Chlorine compounds have widespread acceptance in the dairy industry due to?
Discuss
Answer: (b).High sanitizing efficiency
Q42.
At what concentration chlorine sanitizing solutions are usually used in the dairy industry?
Discuss
Answer: (c).200-500 ppm
Q43.
The process of raising or lowering the percent of fat in milk or cream to the desired standard is called?
Discuss
Answer: (c).Standardization
Q44.
A product consisting of a mixture of milk and cream which contains not less than 10.5% milk fat is called?
Discuss
Answer: (c).Half-and –Half
Q45.
Buttermilk is a fluid product resulting from the manufacture of?
Discuss
Answer: (d).Butter
Q46.
What is the application of any effective method or substance to a clean surface for the destruction of a pathogen is called?
Discuss
Answer: (c).Sanitization
Q47.
In what from Formaldehyde- preservatives used in milk exists?
Discuss
Answer: (a).Gas
Q48.
Mammary glands complete unit of milk synthesis of is called _________
Discuss
Answer: (c).alveolus
Discuss
Answer: (c).Lower chain fatty acids
Q50.
Most variable constituent of milk is?
Discuss
Answer: (b).fat
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