Fruits & Milk Processing MCQs : This section focuses on the "Fruits & Milk Processing". These Multiple Choice Questions (MCQs) should be practiced to improve the Fruits & Milk Processing skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.
Question 1
Clarification of milk works on the principle of a centrifuge.
A. TRUE
B. FALSE
Question 2
Homogenized milk has ______
A. Creamier structure
B. Whiter appearance
C. Bland flavor
D. All of the mentioned
Question 3
How is milk pasteurized?
A. Low temperature, Long time
B. High temperature, Short time
C. Ultrahigh temperature
D. All of the mentioned
Question 4
If while packing of jams, the temperature is too high, they thicken to a large extent and then they're difficult to remove.
A. TRUE
B. FALSE
Question 5
Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply.
A. TRUE
B. FALSE
Question 6
Which of the following are Milk Processing Operations?
A. Clarification
B. Pasteurization
C. Homogenization
D. All of the mentioned
Question 7
Which of the following holds untrue with respect to jam making?
A. Boiling water to concentrate the mixture is an important step
B. The fruit is heated to soften it, extract pectin and then boiled rapidly to increase sugar content to about 70%
C. High methoxyl pectin is used in jam and low methoxyl in gelling agents in milk products
D. None of the mentioned
Question 8
Which of the following is not related to Post Harvest losses?
A. Post harvest losses can be reduced by adding value to products
B. Packaging, storage, transportation areas are where losses take place
C. Farmers don't earn much after adding value to products
D. Value can be added to products by converting raw form into a more processed/refined form
Question 9
Which of the following is true about fruits and vegetable processing?
A. They get spoil very fast and hence need to be consumed soon
B. They have high moisture content and should be kept in a cold, dark place
C. They're tender and hence get spoiled easily
D. All of the mentioned
Question 10
Which of the following is true?
A. In Clarification, all the dirt and filth is removed
B. Standardization is to adjust the amount of fat in the milk
C. A stable emulsion of milk fat and serum is not made
D. None of the mentioned