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MCQs

Total Questions : 60 | Page 1 of 6 pages
Question 1. CaCl₂ is added at the rate of ________
  1.    0.5 %
  2.    0.8 %
  3.    0.02 %
  4.    0.08 %
 Discuss Question
Answer: Option C. -> 0.02 %
Answer: (c).0.02 %
Question 2. People with high blood pressure or edema are advised to take ________
  1.    Multivitamin Mineral Milk
  2.    Low Sodium Milk
  3.    Sterile Milk
  4.    Low Lactose Milk
 Discuss Question
Answer: Option B. -> Low Sodium Milk
Answer: (b).Low Sodium Milk
Question 3. Which one is used as an emulsifying agent in process cheese blend?
  1.    Paprika
  2.    Pectin
  3.    Glycerides
  4.    Whey Powder
 Discuss Question
Answer: Option C. -> Glycerides
Answer: (c).Glycerides
Question 4. Normal bovine milk contains what amount of protein?
  1.    7.5%
  2.    5.5%
  3.    3.5%
  4.    9.5%
 Discuss Question
Answer: Option C. -> 3.5%
Answer: (c).3.5%
Question 5. The aim of pasteurization milk is to ______
  1.    Improve flavor
  2.    Kill disease producing organisms
  3.    Improve color
  4.    Oxidation
 Discuss Question
Answer: Option B. -> Kill disease producing organisms
Answer: (b).Kill disease producing organisms
Question 6. The “eyes” in swiss cheese are formed by the growth of which of the following microorganism?
  1.    Leuconostoc
  2.    Propionibacterium
  3.    Streptococcus
  4.    Lactobacillus
 Discuss Question
Answer: Option B. -> Propionibacterium
Answer: (b).Propionibacterium
Question 7. The specific gravity of milk fat at 21°C is?
  1.    0.70
  2.    0.82
  3.    0.93
  4.    0.98
 Discuss Question
Answer: Option C. -> 0.93
Answer: (c).0.93
Question 8. The melting point of milk fat varies normally between _______
  1.    32-36 °C
  2.    40-45 °C
  3.    20-25 °C
  4.    26-30 °C
 Discuss Question
Answer: Option A. -> 32-36 °C
Answer: (a).32-36 °C
Question 9. The iodine number measures the amount of what?
  1.    Free Fatty Acids
  2.    Saturated Fatty Acids
  3.    Chain Length of Fatty Acids
  4.    Unsaturated Glycerides
 Discuss Question
Answer: Option D. -> Unsaturated Glycerides
Answer: (d).Unsaturated Glycerides
Question 10. Yogurt contains mixed lactic acid culture containing which of the following?
  1.    Lactobacillus bulgaricus and Streptococcus thermophilus
  2.    Lactobacillus bulgaricus and Propionibacterium
  3.    Lactobacillus bulgaricus and Leuconostoc
  4.    Leuconostoc and Propionibacterium
 Discuss Question
Answer: Option A. -> Lactobacillus bulgaricus and Streptococcus thermophilus
Answer: (a).Lactobacillus bulgaricus and Streptococcus thermophilus

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