This quiz works best with JavaScript enabled. Home > Dairy Technology > Processing Methods > Dairy Technology – Quiz 3 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Dairy Technology Quiz 3 (20 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. What is the result of heat treatment on milk proteins? A) Denaturation. B) Blanching. C) Froth formation. D) Creaming. Show Answer Correct Answer: A) Denaturation. 2. What is a product with fat content similar to butter, but made mainly from edible fat or edible oil? A) Margarine. B) Ghee. C) Fat spread. D) Vanaspati. Show Answer Correct Answer: A) Margarine. 3. What is the additional step required in the making of butter when milk is used as raw material? A) Homogenisation. B) Separation. C) Pasteurisation. D) Filtration. Show Answer Correct Answer: B) Separation. 4. Butter is usually wrapped in ..... A) Paper. B) Aluminium foil. C) High-density polyethylene (HDPE). D) Polyethylene terephthalate (PET). Show Answer Correct Answer: B) Aluminium foil. 5. 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). 6. Which of the following is the time-temperature combination for thermisation? A) 72 to 74 $^\circ$C for 15 to 20 sec. B) 135 to 140 $^\circ$C for 2 to 4 sec. C) 63 $^\circ$C for 30 min. D) 57 to 68 $^\circ$C for 15 sec. Show Answer Correct Answer: D) 57 to 68 $^\circ$C for 15 sec. 7. Proses pengolahan susu yang bertujuan untuk mencapai tekstur yang seragam (ukuran partikel seragam, tidak ada gumpalan) disebut.. A) Pasteurisasi. B) Homogenisasi. C) Sterilisasi. D) Fermentasi. Show Answer Correct Answer: B) Homogenisasi. 8. 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. 9. Temperatures above 65$^\circ$ C ..... viscosity of skim milk. A) Parabolic decrease. B) Linear decrease. C) Constant. D) Increase. Show Answer Correct Answer: D) Increase. 10. 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. 11. 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. 12. Which heat exchanger used for heating and cooling viscous, sticky and lumpy products? A) Plate heat exchanger. B) Tubular heat exchanger. C) Scraped surface heat exchanger. D) Spray dryer. Show Answer Correct Answer: C) Scraped surface heat exchanger. 13. The fat globules in milk when heated to 74$^\circ$C show which of the following phenomenon? A) Frothing. B) Evaporation. C) Cream plug formation. D) Condensation. Show Answer Correct Answer: C) Cream plug formation. 14. What is the effect of pasteurization on vitamins in milk? A) Great loss. B) Little or no loss. C) Increase. D) Sublime. Show Answer Correct Answer: B) Little or no loss. 15. Homogenization temperature applied normally are ..... A) 30-40 $^\circ$C. B) 50-60 $^\circ$C. C) 60-70 $^\circ$C. D) 90-100 $^\circ$C. Show Answer Correct Answer: C) 60-70 $^\circ$C. 16. Tests for proper pasteurization are based on the activity of which enzyme? A) Lactase. B) Diastase. C) Phosphatase. D) Catalase. Show Answer Correct Answer: C) Phosphatase. 17. 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) Fat-in-water; water-in-fat. C) Fat-in-water; Air-in-fat-in-water. D) Water-in-fat; Air-in-fat. Show Answer Correct Answer: B) Fat-in-water; water-in-fat. 18. Which of the following mineral is affected by heat treatment in milk? A) Calcium. B) Potassium. C) Calcium hydroxyphosphate. D) Zinc. Show Answer Correct Answer: C) Calcium hydroxyphosphate. 19. 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. 20. Perbedaan utama susu kental manis (sweeetened condensed milk) dibandingkan produk olahan susu lainnya, yaitu.. A) Teksturnya yang kental. B) Kadar gula >40%. C) Rasanya yang sangat manis. D) Kandungan lemaknya yang tinggi. Show Answer Correct Answer: B) Kadar gula >40%. ← PreviousNext →Related QuizzesDairy Technology QuizzesDairy Technology Quiz 1Dairy Technology Quiz 2Dairy Technology Quiz 4Dairy Technology Quiz 5 🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books