Dairy Engineering Mock Test 3

10%

Question 1 of 10

1. Calculate temperature change: 20 000 l/h cheese milk (V1) is to be heated from 4°C to 34°C by 30 000 l/h hot water (V2) at 50°C. Density (r) and specific heat (cp) for milk are about 1020 kg/m³ and 3.95 kJ/kg, K and for water 990 (at 50°C) and 4.18.

19.5℃

20.5℃

21.5℃

18.8℃

Question 1 of 10

Question 2 of 10

2. Zigzag tube in heat treatment is used for which purpose?

Discard

Fouling

Holding for a long holding time

Standardization

Question 2 of 10

Question 3 of 10

3. The unwanted buildup of material on a surface is called?

Secretion

Fouling

Plating

Layering

Question 3 of 10

Question 4 of 10

4. The melting point of milk fat varies normally between _______

32-36 °C

40-45 °C

20-25 °C

26-30 °C

Question 4 of 10

Question 5 of 10

5. A product consisting of a mixture of milk and cream which contains not less than 10.5% milk fat is called?

Eggnog

Concentrated Milk

Low Fat Milk

Half-and –Half

Question 5 of 10

Question 6 of 10

6. Which of the following is due to molds?

Off-flavor

Freshness

Discoloration and off-flavor

Discoloration

Question 6 of 10

Question 7 of 10

7. Yogurt contains mixed lactic acid culture containing which of the following?

Lactobacillus bulgaricus and Leuconostoc

Lactobacillus bulgaricus and Propionibacterium

Leuconostoc and Propionibacterium

Lactobacillus bulgaricus and Streptococcus thermophilus

Question 7 of 10

Question 8 of 10

8. Which is the pre-dominating organism in dirty utensils of milk?

Phosphorous

Streptococcus lactis

Propionibacterium

Lactobacillus bulgaricus

Question 8 of 10

Question 9 of 10

9. Which one is used as an emulsifying agent in process cheese blend?

Pectin

Paprika

Glycerides

Whey Powder

Question 9 of 10

Question 10 of 10

10. Normal bovine milk contains what amount of protein?

9.5%

7.5%

5.5%

3.5%

Question 10 of 10