Milk Reception MCQ

Test your knowledge with important Milk Reception MCQ and their applications. These MCQs are beneficial for competitive exams too. Explore 30+ more Milk Reception MCQs on Bissoy. Bissoy App

• Buttermilk is a fluid product resulting from the manufacture of?
  ক

  Cheese

  খ

  Yogurt

  গ

  Ice cream

  ঘ

  Butter
• A product consisting of a mixture of milk and cream which contains not less than 10.5% milk fat is called?
  ক

  Concentrated Milk

  খ

  Low Fat Milk

  গ

  Half-and –Half

  ঘ

  Eggnog
• The process of raising or lowering the percent of fat in milk or cream to the desired standard is called?
  ক

  Enrichment

  খ

  Fortification

  গ

  Standardization

  ঘ

  Addition
• At what concentration chlorine sanitizing solutions are usually used in the dairy industry?
  ক

  50-100 ppm

  খ

  100-200 ppm

  গ

  200-500 ppm

  ঘ

  500-800 ppm
• Chlorine compounds have widespread acceptance in the dairy industry due to?
  ক

  Non-toxicity

  খ

  High sanitizing efficiency

  গ

  High corrosiveness

  ঘ

  Oxidative properties
• Food value of ice cream depends to a large extent on its?
  ক

  Flavor

  খ

  Volume

  গ

  Composition

  ঘ

  Taste
• The high nutritive value of cheese is due to which of the following?
  ক

  High mineral contents

  খ

  High protein contents

  গ

  Taste & flavor

  ঘ

  Rancidity
• Legal butter must contain at least what percentage of fat?
  ক

  70 %

  খ

  80 %

  গ

  90 %

  ঘ

  95 %
• Energy value of a food is measured in terms of?
  ক

  Carbohydrates

  খ

  Fats

  গ

  Proteins

  ঘ

  Calories
• What is the average specific gravity of normal whole milk at 16 °C?
  ক

  0.903

  খ

  1.032

  গ

  1.582

  ঘ

  2.032
• What is the average boiling point of milk?
  ক

  100-101 °C

  খ

  105-110 °C

  গ

  115-117 °C

  ঘ

  102-105 °C
• What is the freezing point of milk?
  ক

  0 °C

  খ

  -0.55 °C

  গ

  -1 °C

  ঘ

  -1.55 °C
• Starch is split by which enzyme?
  ক

  Lactase

  খ

  Diastase

  গ

  Phosphatase

  ঘ

  Catalase
• Tests for proper pasteurization are based on the activity of which enzyme?
  ক

  Lactase

  খ

  Diastase

  গ

  Phosphatase

  ঘ

  Catalase