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MCQs

Total Questions : 60 | Page 4 of 6 pages
Question 31. Which is the pre-dominating organism in dirty utensils of milk?
  1.    Lactobacillus bulgaricus
  2.    Propionibacterium
  3.    Streptococcus lactis
  4.    Phosphorous
 Discuss Question
Answer: Option C. -> Streptococcus lactis
Answer: (c).Streptococcus lactis
Question 32. Energy value of a food is measured in terms of?
  1.    Carbohydrates
  2.    Fats
  3.    Proteins
  4.    Calories
 Discuss Question
Answer: Option D. -> Calories
Answer: (d).Calories
Question 33. The high nutritive value of cheese is due to which of the following?
  1.    High mineral contents
  2.    High protein contents
  3.    Taste & flavor
  4.    Rancidity
 Discuss Question
Answer: Option B. -> High protein contents
Answer: (b).High protein contents
Question 34. Food value of ice cream depends to a large extent on its?
  1.    Flavor
  2.    Volume
  3.    Composition
  4.    Taste
 Discuss Question
Answer: Option C. -> Composition
Answer: (c).Composition
Question 35. Legal butter must contain at least what percentage of fat?
  1.    70 %
  2.    80 %
  3.    90 %
  4.    95 %
 Discuss Question
Answer: Option B. -> 80 %
Answer: (b).80 %
Question 36. Chlorine compounds have widespread acceptance in the dairy industry due to?
  1.    Non-toxicity
  2.    High sanitizing efficiency
  3.    High corrosiveness
  4.    Oxidative properties
 Discuss Question
Answer: Option B. -> High sanitizing efficiency
Answer: (b).High sanitizing efficiency
Question 37. A product consisting of a mixture of milk and cream which contains not less than 10.5% milk fat is called?
  1.    Concentrated Milk
  2.    Low Fat Milk
  3.    Half-and –Half
  4.    Eggnog
 Discuss Question
Answer: Option C. -> Half-and –Half
Answer: (c).Half-and –Half
Question 38. The process of raising or lowering the percent of fat in milk or cream to the desired standard is called?
  1.    Enrichment
  2.    Fortification
  3.    Standardization
  4.    Addition
 Discuss Question
Answer: Option C. -> Standardization
Answer: (c).Standardization
Question 39. At what concentration chlorine sanitizing solutions are usually used in the dairy industry?
  1.    50-100 ppm
  2.    100-200 ppm
  3.    200-500 ppm
  4.    500-800 ppm
 Discuss Question
Answer: Option C. -> 200-500 ppm
Answer: (c).200-500 ppm
Question 40. Buttermilk is a fluid product resulting from the manufacture of?
  1.    Cheese
  2.    Yogurt
  3.    Ice cream
  4.    Butter
 Discuss Question
Answer: Option D. -> Butter
Answer: (d).Butter

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