This quiz works best with JavaScript enabled. Home > Agriculture > Dairy Technology > Processing Methods > Dairy Technology – Quiz 1 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Dairy Technology Quiz 1 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Which of the following packaging material should be used in order to avoid off flavor formation in homogenized milk? A) Transparent pouches. B) Opaque containers. C) Transparent plastic bottles. D) Transparent glass bottles. Show Answer Correct Answer: B) Opaque containers. 2. Disruption of fat globules into much smaller fat globules is defined as ..... A) Standardisation. B) Centrifugation. C) Homogenisation. D) Mixing. Show Answer Correct Answer: C) Homogenisation. 3. An example of an extra hard cheese is ..... A) Brie. B) Muenster. C) Parmesan. D) Ricotta. Show Answer Correct Answer: C) Parmesan. 4. Bahan dasar pembuatan cream (ex: whipping cream), yaitu.. A) Whey. B) Lemak susu. C) Gula susu. D) Casein susu. Show Answer Correct Answer: B) Lemak susu. 5. Main function of second stage of homogenisation is ..... A) Off flavour development. B) Separation of clusters of fat into individual fat molecules. C) Fat globule reduction. D) Oxidation. Show Answer Correct Answer: B) Separation of clusters of fat into individual fat molecules. 6. Whole milk with 3.9% fat and skimmed milk with 0.04% fat content were used to produce standardised milk with 2.5% fat? How much skimmed milk do you need to produce 2, 000 kg of the standardised milk? A) 925.4 kg. B) 825.4 kg. C) 725.4 kg. D) 715.4 kg. Show Answer Correct Answer: C) 725.4 kg. 7. Blue Cheese mould is ..... A) Aspergillus niger. B) Penicillium roqueforti. C) Stachybotrys chartarum. D) Penicillium camemberti. Show Answer Correct Answer: B) Penicillium roqueforti. 8. Which of the following is the effect of homogenization on the appearance of milk? A) Yellowish appearance. B) Whitish appearance. C) Dusty appearance. D) Transparency. Show Answer Correct Answer: B) Whitish appearance. 9. Zat gizi mikro yang seringkali ditambahkan ke produk susu untuk meningkatkan jumlahnya, yaitu.. A) Vit C. B) Protein. C) Air. D) Vit D. Show Answer Correct Answer: D) Vit D. 10. Cottage cheese is a soft, unripened cheese with approximately .....% moisture content. A) 80. B) 90. C) 20. D) 50. Show Answer Correct Answer: A) 80. 11. The unwanted build-up of material on a surface is called? A) Plating. B) Fouling. C) Layering. D) Secretion. Show Answer Correct Answer: B) Fouling. 12. Standardization of milk involved which of the following? A) Breakdown of protein. B) Adjustment of fat content. C) Whitish appearance of milk. D) Increase in nutritional content of milk. Show Answer Correct Answer: B) Adjustment of fat content. 13. What form of milk is made by the churning of whipping cream? A) Ghee. B) Cream. C) Butter. D) Curd. Show Answer Correct Answer: C) Butter. 14. Destruction of which enzyme is used as an index of HTST pasteurization? A) Catalase. B) Lactoperoxidase. C) Amylase. D) Lipase. Show Answer Correct Answer: B) Lactoperoxidase. 15. Propionic acid bacteria (propionibacteria), notably Propionibacterium freudenreichii subsp. shermanii transform lactic acid into ..... and ..... A) Water; carbon dioxide. B) Lactose; water. C) Ethanol; carbon dioxide. D) Propionic acid; carbon dioxide. Show Answer Correct Answer: D) Propionic acid; carbon dioxide. 16. Lack of homogenisation leads to which of the following developments? A) Cream layer development. B) Astringency development. C) Increased fat content. D) Protein development. Show Answer Correct Answer: A) Cream layer development. 17. Which of the following standardisation is more desirable in large-scale operation? A) Continuous standardisation. B) Batch standardisation. C) No standardisation. D) Partial standardisation. Show Answer Correct Answer: A) Continuous standardisation. 18. Whey is the by-product in the manufacture of ..... A) Yogurt. B) Cheese. C) Skimmed milk. D) Butter. Show Answer Correct Answer: B) Cheese. 19. What is the effect of heat treatment (temperature above 100$^\circ$C) on lactose? A) Reddish colour. B) Bluish colour. C) Brownish colour. D) Greenish colour. Show Answer Correct Answer: C) Brownish colour. 20. Homogenised milk show sensitivity to which enzyme? A) Tryptases. B) Amylase. C) Lipases. D) Oxyin. Show Answer Correct Answer: C) Lipases. 21. Homogenization has which of the following effects on the physiology of nutrition of milk? A) Reduced digestibility. B) Improved digestibility. C) Cholesterol. D) No effect on physiology. Show Answer Correct Answer: B) Improved digestibility. 22. Which bacteria is responsible for ripening Emmenthal cheese? A) Lactobacillus helveticus and Lactobacillus bulgaricus. B) Lactobacillus acidophilus. C) Bifidobacteria. D) Streptococcus diacetylactis. Show Answer Correct Answer: A) Lactobacillus helveticus and Lactobacillus bulgaricus. 23. Which of the followings is NOT characteristic abilities of starter cultures of primary importance in cheesemaking? A) Produce lactic acid. B) Break down fat. C) Produce carbon dioxide. D) Break down protein. Show Answer Correct Answer: B) Break down fat. 24. Which bacteria are also known as "The cheese destroyer" ? A) Coliform. B) Lactic acid bacteria. C) Propionic acid bacteria. D) Butyric acid bacteria. Show Answer Correct Answer: D) Butyric acid bacteria. 25. Preferred homogenisation pressure is ..... A) 25-50 MPa. B) 5-15 MPa. C) 60-70 MPa. D) 10-25 MPa. Show Answer Correct Answer: D) 10-25 MPa. 26. The lactulose content ..... with increased intensity of the heat treatment. A) Decrease. B) Increase. C) Remains same. D) First increase and then decrease. Show Answer Correct Answer: B) Increase. 27. Of the 14 cheese varieties, which has a tangy peppery flavour, is crumbly and pasty, has a white interior with veins of mould that are marbled or streaked? A) Edam/gouda. B) Swiss. C) Blue. D) Muenster. Show Answer Correct Answer: C) Blue. 28. Legal butter must contain at least what percentage of fat? A) 80%. B) 90%. C) 70%. D) 95%. Show Answer Correct Answer: A) 80%. 29. Suhu yang diaplikasikan pada pasteurisasi HTST (high temp short time) selama 15 detik, yaitu A) 82. B) 100. C) 63. D) 72. Show Answer Correct Answer: D) 72. 30. In order to prevent sedimentation in homogenised milk which of the following measure prove effective? A) Concentration of milk. B) Pasteurisation of milk. C) Filtration/clarification of milk prior to homogenisation. D) Heating of milk. Show Answer Correct Answer: C) Filtration/clarification of milk prior to homogenisation. 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