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MCQs

Total Questions : 62 | Page 3 of 7 pages
Question 21. Milk has all the essential amino acid.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option A. -> True
Answer: (a).True
Question 22. Name the organic compounds which have amines and carboxyl functional group in them.
  1.    Amino acid
  2.    Alcohol
  3.    Carboxylic acid
  4.    Amine
 Discuss Question
Answer: Option A. -> Amino acid
Answer: (a).Amino acid
Question 23. Casein cannot be classified as _________
  1.    α- casein
  2.    β- casein
  3.    κ-casein
  4.    Delta- casein
 Discuss Question
Answer: Option D. -> Delta- casein
Answer: (d).Delta- casein
Question 24. Which of the following is/are whey protein?
  1.    α – lactalbumin
  2.    β – lactoglobulin
  3.    κ- lactis
  4.    α – lactalbumin and β – lactoglobulin
 Discuss Question
Answer: Option D. -> α – lactalbumin and β – lactoglobulin
Answer: (d).α – lactalbumin and β – lactoglobulin
Question 25. Which of the following ways is not to make caseinate particles flocculate and coagulate?
  1.    Precipitation by acid
  2.    Precipitation by enzymes
  3.    Precipitation by water
  4.    None of the mentioned
 Discuss Question
Answer: Option C. -> Precipitation by water
Answer: (c).Precipitation by water
Question 26. The lactulose content ______ with increased intensity of the heat treatment.
  1.    Decrease
  2.    Increase
  3.    Remains same
  4.    First increase and then decrease
 Discuss Question
Answer: Option B. -> Increase
Answer: (b).Increase
Question 27. Denature Protein contributes to an improvement in the quality of which of the following products?
  1.    Cultured milk product
  2.    Milk
  3.    Ice cream
  4.    Cream
 Discuss Question
Answer: Option A. -> Cultured milk product
Answer: (a).Cultured milk product
Question 28. Effect of Heat treatment (Temperature above 100℃) on Lactose:
  1.    Greenish color
  2.    Bluish color
  3.    Brownish color
  4.    Reddish color
 Discuss Question
Answer: Option C. -> Brownish color
Answer: (c).Brownish color
Question 29. Most Heat sensitive vitamin in milk is?
  1.    Vitamin A
  2.    Vitamin B
  3.    Vitamin C
  4.    Vitamin D
 Discuss Question
Answer: Option C. -> Vitamin C
Answer: (c).Vitamin C
Question 30. Effect of Pasteurization on Vitamins in Milk ___________
  1.    Great loss
  2.    Little or no loss
  3.    Denature
  4.    Sublime
 Discuss Question
Answer: Option B. -> Little or no loss
Answer: (b).Little or no loss

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