Dairy Engineering Mock Test 2

1. Rheology stands for viscosity measurements, characterisation of flow behavior and determination of material structure.

2. Which of the following is a heteroceous fungus?

3. Define the temperature at which a liquid turns into a solid when cooled.

4. Fungi can be divided as __________

5. Which bacteria are also known as “The cheese destroyer”?

6. The science of deformation and flow of matter is called _____

7. Lactose, whey proteins and milk salts have less contribution towards the viscosity of milk compared with the casein which alone is contributing substantially towards this property.

8. Red tide is caused by __________

9. Which among the following is not the example of thixotropic fluid?

10. Viscosity varied ________ with temperature and _______ with fat content of milk.