This quiz works best with JavaScript enabled. Home > Dairy Technology > Processing Methods > Dairy Technology – Quiz 1 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Dairy Technology Quiz 1 (20 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 glass bottles. B) Transparent pouches. C) Transparent plastic bottles. D) Opaque containers. Show Answer Correct Answer: D) 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) Parmesan. B) Muenster. C) Ricotta. D) Brie. Show Answer Correct Answer: A) Parmesan. 4. Bahan dasar pembuatan cream (ex: whipping cream), yaitu.. A) Lemak susu. B) Casein susu. C) Whey. D) Gula susu. Show Answer Correct Answer: A) Lemak susu. 5. Main function of second 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: 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) 725.4 kg. B) 825.4 kg. C) 925.4 kg. D) 715.4 kg. Show Answer Correct Answer: A) 725.4 kg. 7. Blue Cheese mould is ..... A) Penicillium roqueforti. B) Stachybotrys chartarum. C) Aspergillus niger. D) Penicillium camemberti. Show Answer Correct Answer: A) Penicillium roqueforti. 8. Which of the following is the effect of homogenization on the appearance of milk? A) Dusty appearance. B) Yellowish appearance. C) Whitish appearance. D) Transparency. Show Answer Correct Answer: C) Whitish appearance. 9. Zat gizi mikro yang seringkali ditambahkan ke produk susu untuk meningkatkan jumlahnya, yaitu.. A) Air. B) Vit D. C) Protein. D) Vit C. Show Answer Correct Answer: B) Vit D. 10. Cottage cheese is a soft, unripened cheese with approximately .....% moisture content. A) 20. B) 50. C) 80. D) 90. Show Answer Correct Answer: C) 80. 11. The unwanted build-up of material on a surface is called? A) Secretion. B) Plating. C) Fouling. D) Layering. Show Answer Correct Answer: C) Fouling. 12. Standardization of milk involved which of the following? A) Adjustment of fat content. B) Breakdown of protein. C) Whitish appearance of milk. D) Increase in nutritional content of milk. Show Answer Correct Answer: A) Adjustment of fat content. 13. What form of milk is made by the churning of whipping cream? A) Cream. B) Ghee. C) Curd. D) Butter. Show Answer Correct Answer: D) Butter. 14. Destruction of which enzyme is used as an index of HTST pasteurization? A) Catalase. B) Lipase. C) Lactoperoxidase. D) Amylase. Show Answer Correct Answer: C) Lactoperoxidase. 15. Propionic acid bacteria (propionibacteria), notably Propionibacterium freudenreichii subsp. shermanii transform lactic acid into ..... and ..... A) Water; carbon dioxide. B) Propionic acid; carbon dioxide. C) Lactose; water. D) Ethanol; carbon dioxide. Show Answer Correct Answer: B) Propionic acid; carbon dioxide. 16. Lack of homogenisation leads to which of the following developments? A) Cream layer development. B) Protein development. C) Astringency development. D) Increased fat content. 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) Skimmed milk. B) Butter. C) Cheese. D) Yogurt. Show Answer Correct Answer: C) Cheese. 19. What is the effect of heat treatment (temperature above 100$^\circ$C) on lactose? A) Greenish colour. B) Bluish colour. C) Brownish colour. D) Reddish colour. Show Answer Correct Answer: C) Brownish colour. 20. Homogenised milk show sensitivity to which enzyme? A) Lipases. B) Tryptases. C) Amylase. D) Oxyin. Show Answer Correct Answer: A) Lipases. Next →Related QuizzesDairy Technology QuizzesDairy Technology Quiz 2Dairy Technology Quiz 3Dairy Technology Quiz 4Dairy Technology Quiz 5 🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books