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MCQs

Total Questions : 60 | Page 2 of 6 pages
Question 11. Milk fat differs from other common fats in having a larger percentage of ______
  1.    Free Fatty Acids
  2.    Saturated Fatty Acids
  3.    Volatile Fatty Acids
  4.    Unsaturated Fatty acid
 Discuss Question
Answer: Option C. -> Volatile Fatty Acids
Answer: (c).Volatile Fatty Acids
Question 12. Yellow color of milk fat is due to the presence of?
  1.    Vitamin D
  2.    Carotinoids
  3.    Calcium
  4.    Folic Acid
 Discuss Question
Answer: Option B. -> Carotinoids
Answer: (b).Carotinoids
Question 13. Lactose reduces copper salt to?
  1.    Cupric Oxide
  2.    Cuprous Oxide
  3.    Copper Oxide
  4.    Cupric dioxide
 Discuss Question
Answer: Option B. -> Cuprous Oxide
Answer: (b).Cuprous Oxide
Question 14. Sponification number of butter fat is ___________
  1.    190
  2.    195
  3.    210
  4.    231
 Discuss Question
Answer: Option D. -> 231
Answer: (d).231
Question 15. Energy value of milk having 3.5% fat according to Sharp’s Formula will be?
  1.    60
  2.    60.5
  3.    62.5
  4.    65.5
 Discuss Question
Answer: Option B. -> 60.5
Answer: (b).60.5
Question 16. What is the application of any effective method or substance to a clean surface for the destruction of a pathogen is called?
  1.    Pasteurization
  2.    High Temperature Treatment
  3.    Sanitization
  4.    Cleaning
 Discuss Question
Answer: Option C. -> Sanitization
Answer: (c).Sanitization
Question 17. In what from Formaldehyde- preservatives used in milk exists?
  1.    Gas
  2.    Liquid
  3.    Solid
  4.    Semi-Solid
 Discuss Question
Answer: Option A. -> Gas
Answer: (a).Gas
Question 18. Fatty acids synthesized in mammary gland are?
  1.    Higher chain fatty acids
  2.    Unsaturated fatty acids
  3.    Lower chain fatty acids
  4.    Medium and lower chain fatty acids
 Discuss Question
Answer: Option C. -> Lower chain fatty acids
Answer: (c).Lower chain fatty acids
Question 19. Mammary glands complete unit of milk synthesis of is called _________
  1.    lumen
  2.    micelles
  3.    alveolus
  4.    secretary cells
 Discuss Question
Answer: Option C. -> alveolus
Answer: (c).alveolus
Question 20. Most variable constituent of milk is?
  1.    proteins
  2.    fat
  3.    lactose
  4.    minerals
 Discuss Question
Answer: Option B. -> fat
Answer: (b).fat

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