This quiz works best with JavaScript enabled. Home > Dairy Technology > Dairy Technology – Quiz 5 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Dairy Technology Quiz 5 (5 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Which of the following method is used in a standardization of milk? A) Pearson square method. B) Donald cube method. C) Kjeldahl method. D) Bradford method. Show Answer Correct Answer: A) Pearson square method. 2. 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. 3. What is a milk fat product with fat content between 62 and 80%? A) Butter. B) Dairy spread. C) Fat spread. D) Blended spread. Show Answer Correct Answer: B) Dairy spread. 4. 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. 5. Which of the followings is NOT principal types of culture used in cheesemaking? A) Mesophilic cultures. B) Thermophilic cultures. C) Psychrophilic cultures. D) Adjunct cultures. Show Answer Correct Answer: C) Psychrophilic cultures. ← PreviousRelated QuizzesDairy Technology Quiz 1Dairy Technology Quiz 2Dairy Technology Quiz 3Dairy Technology Quiz 4 🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books