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Homogenizer - Dairy Engineering MCQs

Homogenizer MCQ : Here you will find MCQ Questions related to "Homogenizer" in Dairy Engineering. These Homogenizer MCQ Questions Will help you to improve your Dairy Engineering knowledge and will prepare you for various Examinations like Competitive Exams, Placements, Interviews and other Entrance Exmaniations.

Question 1

Rotor-stator homogenizers also called?

A. colloid mills
B. Willems homogenizers
C. Both A and B
D. None of the above

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Question 2

Although less efficient than rotor-stator homogenizers, blade homogenizers also called?

A. blenders
B. cutting blades
C. homogenizers
D. None of the above

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Question 3

The process is fast and depending on the toughness of the tissue sample, desired results will usually be obtained in ?

A. 15-60 seconds
B. 15-75 seconds
C. 15-90 seconds
D. 15-120 seconds

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Question 4

The cutting blades on this class of homogenizer are either bottom or top driven and rotate at speeds of?

A. 3,000 to 50,000 rpm
B. 6,000 to 50,000 rpm
C. 10,000 to 50,000 rpm
D. 15,000 to 50,000 rpm

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Question 5

Which of the following is the effect of homogenization on the appearance of milk?

A. Dusty appearance
B. Yellowish appearance
C. Whitish appearance
D. Blackish appearance

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Question 6

Name the scientist who invented Homogenization?

A. Pasteur
B. Rutherford
C. Leuwenhoek
D. Gaulin

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Question 7

Homogenization has which of the following effects on the physiology of nutrition of milk?

A. Improved digestibility
B. Reduced digestibility
C. Cholesterol
D. Suger

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Question 8

Disruption of fat globules into much smaller fat globules is defined as?

A. Standardization
B. Centrifugation
C. Homogenization
D. Chilling

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Question 9

Homogenized milk show sensitivity to which enzyme?

A. Lipases
B. Tryptases
C. Pepsin
D. Oxyin

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Question 10

Cream with higher fat content than ____ cannot normally be homogenized at the normal high pressure.

A. 0.06
B. 0.12
C. 0.18
D. 0.24

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