This quiz works best with JavaScript enabled. Home > Agriculture > Dairy Technology > Processing Methods > Dairy Technology – Quiz 2 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Dairy Technology Quiz 2 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. The process of raising or lowering the percent of fat in milk or cream to the desired standard is called? A) Enrichment. B) Fortification. C) Standardisation. D) Addition/Elimination. Show Answer Correct Answer: C) Standardisation. 2. Main function of first stage of homogenisation is ..... A) Off-flavour development. B) Fat globule reduction. C) Separation of clusters of fat into individual fat molecules. D) Oxidation. Show Answer Correct Answer: B) Fat globule reduction. 3. After renneting or coagulation, the coagulated curd mass (also known as .....) was cut to initiates the moisture/whey loss from the soon-to-be cheese. A) Lump. B) Cake. C) Coagulum. D) Agglomerate. Show Answer Correct Answer: C) Coagulum. 4. To add the mould to the blue cheese, it is mainly ..... A) Injected into the cheese. B) Grown on the cheese. C) Mixed in the whey mixture. D) None of the mentioned. Show Answer Correct Answer: A) Injected into the cheese. 5. The wrapping material for butter must be ..... A) Impervious to light. B) Impervious to flavouring and aromatic substances. C) Impermeable to moisture. D) All of the above. Show Answer Correct Answer: D) All of the above. 6. Butter made of cream from buffalo milk is ....., as buffalo milk ..... A) Green, contains chlorophyll. B) White, does not contain carotenoids. C) Yellow, contains carotenoids. D) Pale pink, contains anthocyanin. Show Answer Correct Answer: B) White, does not contain carotenoids. 7. Working takes place when the buttermilk has been drained off. The butter grains are pressed and squeezed to remove the ..... between them. A) Moisture. B) Air. C) Carotenoids. D) Cream. Show Answer Correct Answer: A) Moisture. 8. Berikut ini jenis keju mentah (unrippened) atau tanpa proses aging dalam pembuatannya A) Permesan. B) Cottage. C) Camembert. D) Cheddar. Show Answer Correct Answer: B) Cottage. 9. What dairy product is made by heating milk along with a substance called rennet? A) Butter. B) Curd. C) Milk. D) Cheese. Show Answer Correct Answer: D) Cheese. 10. ..... is an important process during cheesemaking, whereby it defines the flavour and texture of the cheese, which differentiates the many varieties. The duration of this process is dependent on the type of cheese and the desired quality, and typically ranges from 3 weeks to 2 or more years. A) Ripening. B) Storage. C) Salting. D) Curdling. Show Answer Correct Answer: A) Ripening. 11. What is the result of heat treatment on milk proteins? A) Creaming. B) Froth formation. C) Blanching. D) Denaturation. Show Answer Correct Answer: D) Denaturation. 12. What is a product with fat content similar to butter, but made mainly from edible fat or edible oil? A) Vanaspati. B) Ghee. C) Margarine. D) Fat spread. Show Answer Correct Answer: C) Margarine. 13. What is the additional step required in the making of butter when milk is used as raw material? A) Separation. B) Pasteurisation. C) Filtration. D) Homogenisation. Show Answer Correct Answer: A) Separation. 14. Butter is usually wrapped in ..... A) Paper. B) Polyethylene terephthalate (PET). C) Aluminium foil. D) High-density polyethylene (HDPE). Show Answer Correct Answer: C) Aluminium foil. 15. Berikut pernyataan yang benar tentang mentega A) Terbuat dari lemak nabati. B) Banyak mengandung lemak tidak jenuh. C) Terbuat dari lemak hewani (susu). D) Disimpan di suhu ruang. Show Answer Correct Answer: C) Terbuat dari lemak hewani (susu). 16. Which of the following is the time-temperature combination for thermisation? A) 135 to 140 $^\circ$C for 2 to 4 sec. B) 57 to 68 $^\circ$C for 15 sec. C) 63 $^\circ$C for 30 min. D) 72 to 74 $^\circ$C for 15 to 20 sec. Show Answer Correct Answer: B) 57 to 68 $^\circ$C for 15 sec. 17. Proses pengolahan susu yang bertujuan untuk mencapai tekstur yang seragam (ukuran partikel seragam, tidak ada gumpalan) disebut.. A) Fermentasi. B) Sterilisasi. C) Homogenisasi. D) Pasteurisasi. Show Answer Correct Answer: C) Homogenisasi. 18. Which of the followings are the role of salt in butter?I. Impart salty taste to the butterII. Stabilise the water-in-fat emulsionIII. Prolong shelf life of the butterIV. Improve the yellow colour of butter by reacting with carotene A) II and IV. B) I and III. C) II, III, and IV. D) All of the above. Show Answer Correct Answer: B) I and III. 19. Temperatures above 65$^\circ$ C ..... viscosity of skim milk. A) Constant. B) Linear decrease. C) Parabolic decrease. D) Increase. Show Answer Correct Answer: D) Increase. 20. Prevention of the development of psychrotrophic bacteria in milk is critical for butter. This is achieve by chilling the raw material to 2 - 4 $^\circ$C immediately on arrival at the dairy and store it at that temperature until it is pasteurised. Why? A) Some psychrotrophic bacteria strains produce spores which can survive pasteurisation. B) Some psychrotrophic bacteria strains will survive pasteurisation and cause spoilage to the butter during storage. C) Some psychrotrophic bacteria strains produce lipolytic enzymes which can break down the fat. D) Some psychrotrophic bacteria strains produce pigment that will cause discolouration to the butter. Show Answer Correct Answer: C) Some psychrotrophic bacteria strains produce lipolytic enzymes which can break down the fat. 21. What is the method of using the heat of a hot liquid, such as pasteurized milk, to preheat cold incoming milk? A) Heating. B) Cooling. C) Regeneration. D) Standardization. Show Answer Correct Answer: C) Regeneration. 22. Which heat exchanger used for heating and cooling viscous, sticky and lumpy products? A) Scraped surface heat exchanger. B) Spray dryer. C) Plate heat exchanger. D) Tubular heat exchanger. Show Answer Correct Answer: A) Scraped surface heat exchanger. 23. The fat globules in milk when heated to 74$^\circ$C show which of the following phenomenon? A) Condensation. B) Cream plug formation. C) Evaporation. D) Frothing. Show Answer Correct Answer: B) Cream plug formation. 24. What is the effect of pasteurization on vitamins in milk? A) Little or no loss. B) Sublime. C) Increase. D) Great loss. Show Answer Correct Answer: A) Little or no loss. 25. Homogenization temperature applied normally are ..... A) 50-60 $^\circ$C. B) 90-100 $^\circ$C. C) 30-40 $^\circ$C. D) 60-70 $^\circ$C. Show Answer Correct Answer: D) 60-70 $^\circ$C. 26. Tests for proper pasteurization are based on the activity of which enzyme? A) Diastase. B) Lactase. C) Phosphatase. D) Catalase. Show Answer Correct Answer: C) Phosphatase. 27. Changing whole milk to butter is a process of transforming a ..... emulsion (milk) to a ..... emulsion (butter). A) Water-in-fat; fat-in-water. B) Water-in-fat; Air-in-fat. C) Fat-in-water; Air-in-fat-in-water. D) Fat-in-water; water-in-fat. Show Answer Correct Answer: D) Fat-in-water; water-in-fat. 28. Which of the following mineral is affected by heat treatment in milk? A) Calcium. B) Calcium hydroxyphosphate. C) Potassium. D) Zinc. Show Answer Correct Answer: B) Calcium hydroxyphosphate. 29. Which one is used as an emulsifying agent in process cheese blend? A) Paprika. B) Pectin. C) Glycerides. D) Whey powder. Show Answer Correct Answer: C) Glycerides. 30. Storage of homogenised milk may lead to which of the following development? A) Fat development. B) Cream layer development. C) Protein development. D) Sediment development. Show Answer Correct Answer: D) Sediment development. ← PreviousNext →Related QuizzesDairy Technology QuizzesAgriculture QuizzesDairy Technology Quiz 1Dairy Technology Quiz 3 🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books