Dairy Engineering Standardization Online Exam Quiz
Dairy Engineering Standardization GK Quiz. Question and Answers related to Dairy Engineering Standardization. MCQ (Multiple Choice Questions with answers about Dairy Engineering Standardization
How many parts by weight of 40% cream and 3% milk must be mixed to make milk testing 5% fat?
Options
A : 2 and 35
B : 4 and 45
C : 5 and 10
D : 6 and 12
500 kg of milk testing 6.5% fat to be standardized to 3.1% fat using skim milk containing 0.05% fat. Therefore, the quantity of skim milk required to be added to 500 kg whole milk will be?
Options
A : 557.38 kg
B : 440 kg
C : 850 kg
D : 500 kg
How much whole milk with 3.9% fat and skimmed milk with 0.04% fat content will you need to produce 2000 kg of standardized milk with 2.5% fat?
Options
A : 725.4 kg
B : 825.4 kg
C : 925.4 kg
D : 715.4 g
Standardization of milk involved which of the following?
Options
A : Adjustment of fat content
B : Breakdown of protein
C : Whitish appearance of milk
D : Increase in nutritional content of milk
A decanter centrifuge is a machine for continuous sedimentation of suspended solids from a liquid by the action of ________in an elongated, horizontal rotating bowl.
Options
A : Centrifugal force
B : Gravitation force
C : Friction force
D : Force of resistance
Which of the following standardization is more desirable in large-scale operation?
Options
A : Continuous
B : Batch
C : No standardization
D : Centrifugation
Which of the following device is used in Bactofugation?
Options
A : Decanter
B : Centrifuge
C : Bactofuge
D : Filter
Which of the factor does not affect the precision in standardization process?
Options
A : Fluctuations in the fat content of the incoming milk
B : Fluctuations in throughput
C : Fluctuations in preheating temperature
D : Fluctuation in protein content
The pressure in the skim milk outlet must be kept _______ in order to enable accurate standardization.
Options
A : High
B : Low
C : Constant
D : Steep
The cream fat content is _______ to the flow rate.
Options
A : Inversely proportional
B : Directly proportional
C : Neither inversely proportional nor directly proportional
D : Increased
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