This quiz works best with JavaScript enabled. Home > Agriculture > Dairy Technology > Processing Methods > Dairy Technology – Quiz 3 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Dairy Technology Quiz 3 (24 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Denature protein contributes to an improvement in the quality of which of the following milk products? A) Ice cream. B) Cultured milk product. C) Cream. D) Skimmed milk. Show Answer Correct Answer: B) Cultured milk product. 2. Buttermilk is a fluid product resulting from the manufacture of ..... A) Butter. B) Ice cream. C) Yogurt. D) Cheese. Show Answer Correct Answer: A) Butter. 3. Ripening tanks of butter cream come under which of the following categories? A) Storage tank. B) Process tank. C) Balance tank. D) Mixing tank. Show Answer Correct Answer: B) Process tank. 4. Which enzyme is tested for cream pasteurization? A) Peroxidase. B) Plasmin. C) Catalase. D) Phosphatase. Show Answer Correct Answer: A) Peroxidase. 5. The "eyes" in swiss cheese are formed by the growth of which of the following microorganism? A) Lactobacillus. B) Leuconostoc. C) Propionibacterium. D) Streptococcus. Show Answer Correct Answer: C) Propionibacterium. 6. Zigzag tube in heat treatment is used for which purpose? A) Discard unwanted milk. B) Holding for a long holding time. C) Reduce fouling. D) Mixing of milk. Show Answer Correct Answer: B) Holding for a long holding time. 7. ..... is butter with almost all of its water and milk solids removed, leaving almost-pure butterfat. A) Clarified butter. B) Vanaspati. C) Dairy spread. D) Ghee. Show Answer Correct Answer: A) Clarified butter. 8. Homogenization reduce the size of fat globules to which size? A) Less than 3 $\mu$m. B) Less than 5 $\mu$m. C) Less than 2 $\mu$m. D) Less than 4 $\mu$m. Show Answer Correct Answer: C) Less than 2 $\mu$m. 9. Except for fresh cheese types such as cottage cheese and quarg, in which the milk is clotted mainly by lactic acid, all cheese manufacture depends upon formation of curd by the action of ..... A) Lipase. B) Amylase. C) Diastase. D) Rennet. Show Answer Correct Answer: D) Rennet. 10. Nama jenis gula yang terkandung pada susu adalah.. A) Sukrosa. B) Glukosa. C) Fruktosa. D) Laktosa. Show Answer Correct Answer: D) Laktosa. 11. Which of the following is an example of "soft cheese"? A) Brick. B) Cheddar. C) Cottage. D) Swiss. Show Answer Correct Answer: C) Cottage. 12. 500 kg of whole milk with 6.5% fat to be standardised to 3.1% fat using skim milk containing 0.05% fat. Therefore, the quantity of skim milk required to be added to 500 kg whole milk will be? A) 575.38 kg. B) 557.38 kg. C) 404.58 kg. D) 440.58 kg. Show Answer Correct Answer: B) 557.38 kg. 13. ..... is the process of removal of microorganisms from milk using centrifugal force. It is a special form of separation of microorganisms, mainly spore formers (Bacilli/Clostridia) to enable milk to be sterilised at lower temperature-time combinations. This process is used mainly in cheese processing. A) Filtration. B) Bactofugation. C) Fumigation. D) Mitigation. Show Answer Correct Answer: B) Bactofugation. 14. ..... is clarified butter that has been heated to around 120 $^\circ$C after the water evaporated, turning the milk solids brown. A) Ghee. B) Vanaspati. C) Margarine. D) Dairy spread. Show Answer Correct Answer: A) Ghee. 15. Yellow colour of butter can be attributed to which of the following? A) Sunset yellow. B) Carotene. C) Chlorophyll. D) Anthocyanin. Show Answer Correct Answer: B) Carotene. 16. Which of the following is the time-temperature combination for LTST pasteurization? A) 63 $^\circ$C for 30 min. B) 135 to 140 $^\circ$C for 2 to 4 sec. C) 72 to 74 $^\circ$C for 15 to 20 sec. D) 57 to 68 $^\circ$C for 15 min. Show Answer Correct Answer: A) 63 $^\circ$C for 30 min. 17. Which of the following would be classified as a "hard cheese" ? A) Brick. B) Cheddar. C) Monterey Jack. D) Brie. Show Answer Correct Answer: B) Cheddar. 18. Dibawah ini yang termasuk golongan rennet hewani untuk pembuatan keju, adalah. . . A) Papain. B) Rhizomucor meihel. C) Cynara cardunculus. D) Pepsin. Show Answer Correct Answer: D) Pepsin. 19. At refrigerated temperatures, the butter will begin to lose some of its natural flavour after how long? A) Butter will not lose its natural flavour when stored properly. B) Within 1 year. C) Within 2 months. D) Within 6 months. Show Answer Correct Answer: D) Within 6 months. 20. Which of the following method is used in a standardization of milk? A) Donald cube method. B) Kjeldahl method. C) Bradford method. D) Pearson square method. Show Answer Correct Answer: D) Pearson square method. 21. Buttermilk is the product resulting from ..... A) An addition of extra fat to raw fluid milk. B) Removal of the butter (fat particles) form raw fluid milk. C) Heating of both butter and milk to facilitate the blending of them together. D) Artificial product produced using non-saturated vegetable oil. Show Answer Correct Answer: B) Removal of the butter (fat particles) form raw fluid milk. 22. What is a milk fat product with fat content between 62 and 80%? A) Blended spread. B) Fat spread. C) Dairy spread. D) Butter. Show Answer Correct Answer: C) Dairy spread. 23. Churning physically agitates the cream until it ruptures the fragile membranes surrounding the milk fat. Once broken, the fat droplets can ..... A) Dissolve carotene and turn butter into yellow colour. B) Separate and form a layer at the top. C) Join with each other and form clumps of fat. D) Surround air and form bubbles. Show Answer Correct Answer: C) Join with each other and form clumps of fat. 24. Which of the followings is NOT principal types of culture used in cheesemaking? A) Mesophilic cultures. B) Adjunct cultures. C) Thermophilic cultures. D) Psychrophilic cultures. Show Answer Correct Answer: D) Psychrophilic cultures. ← PreviousRelated QuizzesDairy Technology QuizzesAgriculture QuizzesDairy Technology Quiz 1Dairy Technology Quiz 2 🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books