Sail E0 Webinar

MCQs

Total Questions : 270 | Page 2 of 27 pages
Question 11. Homogenization temperature applied normally are ________
  1.    30- 40℃
  2.    50- 60℃
  3.    60- 70℃
  4.    90-100℃
 Discuss Question
Answer: Option C. -> 60- 70℃
Answer: (c).60- 70℃
Question 12. The dispersion of the lipid phase increases with ________ temperatures of homogenisation and is commensurate with the_________ viscosity of milk at higher temperatures.
  1.    Increase, decrease
  2.    Increase, increase
  3.    Decrease, increase
  4.    Decrease, decrease
 Discuss Question
Answer: Option B. -> Increase, increase
Answer: (b).Increase, increase
Question 13. Name the theory of homogenization According to which homogenization takes place when the liquid is leaving the gap, so the back pressure which is important to cavitation is important to homogenization.
  1.    Cavitation theory
  2.    Eddies theory
  3.    Current theory
  4.    Voltage theory
 Discuss Question
Answer: Option B. -> Eddies theory
Answer: (b).Eddies theory
Question 14. Which homogenization theory predicts how the homogenisinneffect varies with the homogenizing pressure?
  1.    Cavitation theory
  2.    Eddies theory
  3.    Current theory
  4.    Voltage theory
 Discuss Question
Answer: Option B. -> Eddies theory
Answer: (b).Eddies theory
Question 15. Preferred Homogenization pressure is _______
  1.    5- 15 MPa
  2.    10-25 MPa
  3.    25- 50 MPa
  4.    60-70 MPa
 Discuss Question
Answer: Option B. -> 10-25 MPa
Answer: (b).10-25 MPa
Question 16. Which of the following packaging material should be used in order to avoid off flavor formation in homogenized milk?
  1.    Transparent Glass bottles
  2.    Transparent bags
  3.    Opaque containers
  4.    Transparent containers
 Discuss Question
Answer: Option C. -> Opaque containers
Answer: (c).Opaque containers
Question 17. Storage of homogenized milk may lead to which of the following development?
  1.    Sediment development
  2.    Fat development
  3.    Protein development
  4.    Cream layer development
 Discuss Question
Answer: Option A. -> Sediment development
Answer: (a).Sediment development
Question 18. The milk after homogenization will not be suitable for the production of semi-hard or hard cheeses due to which of the following reasons?
  1.    Too soft coagulum
  2.    Too hard coagulum
  3.    Off flavor
  4.    Bitter taste
 Discuss Question
Answer: Option A. -> Too soft coagulum
Answer: (a).Too soft coagulum
Question 19. In order to prevent sedimentation in homogenized milk which of the following measure prove effective?
  1.    Heating
  2.    Pasteurization
  3.    Concentration of milk
  4.    Filtration/clarification of milk prior to homogenization
 Discuss Question
Answer: Option D. -> Filtration/clarification of milk prior to homogenization
Answer: (d).Filtration/clarification of milk prior to homogenization
Question 20. The bacterial counts of milk will _______ after homogenization.
  1.    Increase
  2.    Decrease
  3.    Remain same
  4.    First increase then decrease
 Discuss Question
Answer: Option A. -> Increase
Answer: (a).Increase

Latest Videos
Chapter 1 - GLOBAL STEEL SCENARIO & INDIAN STEEL INDUSTRY Part 1 : (13-04-2024) INDUSTRY AND COMPANY AWARENESS (ICA)
Direction Sense Test Part 1 Reasoning (Hindi)
Chapter 1 - RMHP / OHP / OB & BP Part 1 : (14-02-2024) GPOE
Cube & Cuboid Part 1 Reasoning (Hindi)
Data Interpretation (DI) Basic Concept Reasoning (Hindi)
Counting Figures Part 1 Counting Of Straight Lines Reasoning (Hindi)
Sail E0 free webinar Webinars
Real Numbers Part 7 Class 10 Maths
Real Numbers Part 1 Class 10 Maths
Polynomials Part 1 Class 10 Maths

Latest Test Papers

DSP Combined 1 Free Revision Test SAIL JO E-0
GPOE / GPA Combined 1 Free Revision Test SAIL JO E-0
BSP Plant Specific Review Test SAIL JO E-0
BSL Combined 1 Free Revision Test SAIL JO E-0
GFM Combined 1 Free Revision Test SAIL JO E-0