Dairy Industry MCQ

Test your knowledge with important Dairy Industry MCQ and their applications. These MCQs are beneficial for competitive exams too. Explore 30 + more Dairy Industry MCQs at Bissoy

• What is the temperature of thermisation for milk?
  ক

  125 – 138°C

  খ

  115 – 120°C

  গ

  63°C

  ঘ

  63 – 65°C
• What is skimming efficiency?
  ক

  The amount of fat that can be separated from milk

  খ

  The amount of skim milk that can be separated from whole milk

  গ

  The amount of fat that is added to milk

  ঘ

  The amount of skim milk that is added to whole milk
• What is the temperature of LTLT pasteurization for milk?
  ক

  125 – 138°C

  খ

  115 – 120°C

  গ

  63°C

  ঘ

  63 – 65°C
• Which of the following dryer used to manufacture milk powder?
  ক

  Spray dryer

  খ

  Cabinet tray dryer

  গ

  Pneumatic dryer

  ঘ

  Fluidized bed dryer
• What is bactofugation?
  ক

  Process of removal of microorganisms from milk using centrifugal force

  খ

  Process of removal of yeast and fungi from milk using centrifugal force

  গ

  Process of removal of microorganisms from milk using gravitational force

  ঘ

  Process of removal of yeast and mold from milk using gravitational force
• What is the temperature of ultra-pasteurization for milk?
  ক

  125 – 138°C

  খ

  115 – 120°C

  গ

  63°C

  ঘ

  63 – 65°C
• What is the chilling temperature of milk?
  ক

  1-2°C

  খ

  3-4°C

  গ

  5-6°C

  ঘ

  6-7°C
• What happens when milk is sterilized?
  ক

  Reduces the bacterial population

  খ

  Destroys spores

  গ

  Impart color

  ঘ

  Impart flavor
• What happens when milk is pasteurized?
  ক

  Reduces the bacterial population

  খ

  Destroys spores

  গ

  Impart color

  ঘ

  Impart flavor
• What is other name for batch pasteurization?
  ক

  Vat Pasteurization

  খ

  HTST pasteurization

  গ

  UHT pasteurization

  ঘ

  Cold pasteurization
• Aerobic treatment method is an energy consuming process.
  ক

  True

  খ

  False
• Which of the following steps is not followed during the treatment of wastewater?
  ক

  Floatation and fat separation

  খ

  Mixing

  গ

  Activated sludge system

  ঘ

  Pasteurization
• What of the following activities lead to high salinity during cheese production?
  ক

  Cleaning

  খ

  Pasteurization

  গ

  Homogenization

  ঘ

  Salting
• Casein is a slow digesting dairy protein.
  ক

  True

  খ

  False
• Which of the following waste is not produced in the dairy industry?
  ক

  Whey

  খ

  Dairy sludge

  গ

  Wastewater

  ঘ

  Fresh water
• Which of the following products is not made from the basic materials like whey and skimmed milk?
  ক

  Dried milk

  খ

  Casein

  গ

  Lactose

  ঘ

  Lactic acid
• Skimmed milk can be processed into drinking milk by addition of cream and _____________
  ক

  Algal cultures

  খ

  Pathogens

  গ

  Bacterial cultures

  ঘ

  Fungi
• Which of the following primary process is not followed after the delivery of the raw milk?
  ক

  Pasteurization

  খ

  Cleaning

  গ

  Separation

  ঘ

  Packaging
• Which country is the largest producer of milk in the world?
  ক

  Spain

  খ

  India

  গ

  USA

  ঘ

  Australia
• Which of the following food is not included in dairy food group?
  ক

  Milk

  খ

  Cheese

  গ

  Meat

  ঘ

  Cream