This quiz works best with JavaScript enabled. Home > Dairy Technology > Dairy Technology – Quiz 2 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Dairy Technology Quiz 2 (20 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Homogenization has which of the following effects on the physiology of nutrition of milk? A) Improved digestibility. B) Reduced digestibility. C) Cholesterol. D) No effect on physiology. Show Answer Correct Answer: A) Improved digestibility. 2. 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. 3. Which of the followings is NOT characteristic abilities of starter cultures of primary importance in cheesemaking? A) Produce carbon dioxide. B) Produce lactic acid. C) Break down protein. D) Break down fat. Show Answer Correct Answer: D) Break down fat. 4. Which bacteria are also known as "The cheese destroyer" ? A) Propionic acid bacteria. B) Coliform. C) Lactic acid bacteria. D) Butyric acid bacteria. Show Answer Correct Answer: D) Butyric acid bacteria. 5. Preferred homogenisation pressure is ..... A) 5-15 MPa. B) 10-25 MPa. C) 25-50 MPa. D) 60-70 MPa. Show Answer Correct Answer: B) 10-25 MPa. 6. 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. 7. 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) Muenster. B) Edam/gouda. C) Swiss. D) Blue. Show Answer Correct Answer: D) Blue. 8. Legal butter must contain at least what percentage of fat? A) 70%. B) 80%. C) 90%. D) 95%. Show Answer Correct Answer: B) 80%. 9. Suhu yang diaplikasikan pada pasteurisasi HTST (high temp short time) selama 15 detik, yaitu A) 63. B) 72. C) 100. D) 82. Show Answer Correct Answer: B) 72. 10. In order to prevent sedimentation in homogenised milk which of the following measure prove effective? A) Heating of milk. B) Pasteurisation of milk. C) Concentration of milk. D) Filtration/clarification of milk prior to homogenisation. Show Answer Correct Answer: D) Filtration/clarification of milk prior to homogenisation. 11. 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. 12. Main function of first stage of homogenisation is ..... A) Fat globule reduction. B) Separation of clusters of fat into individual fat molecules. C) Oxidation. D) Off-flavour development. Show Answer Correct Answer: A) Fat globule reduction. 13. 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) Agglomerate. D) Coagulum. Show Answer Correct Answer: D) Coagulum. 14. 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. 15. 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. 16. Butter made of cream from buffalo milk is ....., as buffalo milk ..... A) Green, contains chlorophyll. B) Yellow, contains carotenoids. C) Pale pink, contains anthocyanin. D) White, does not contain carotenoids. Show Answer Correct Answer: D) White, does not contain carotenoids. 17. Working takes place when the buttermilk has been drained off. The butter grains are pressed and squeezed to remove the ..... between them. A) Air. B) Cream. C) Carotenoids. D) Moisture. Show Answer Correct Answer: D) Moisture. 18. Berikut ini jenis keju mentah (unrippened) atau tanpa proses aging dalam pembuatannya A) Permesan. B) Cottage. C) Cheddar. D) Camembert. Show Answer Correct Answer: B) Cottage. 19. What dairy product is made by heating milk along with a substance called rennet? A) Milk. B) Curd. C) Cheese. D) Butter. Show Answer Correct Answer: C) Cheese. 20. ..... 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) Curdling. B) Storage. C) Ripening. D) Salting. Show Answer Correct Answer: C) Ripening. ← PreviousNext →Related QuizzesDairy Technology Quiz 1Dairy Technology Quiz 3Dairy Technology Quiz 4Dairy Technology Quiz 5 🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books