Milk & its Constituents MCQs : This section focuses on the "Milk & its Constituents". These Multiple Choice Questions (MCQs) should be practiced to improve the Milk & its Constituents skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.
Question 1
_______ is the principal contributor to sunlight flavor.
A. Methional
B. Ethane
C. Heptanes
D. Acid
Question 2
________ is recommended in order to avoid cream plug formation.
A. Cooling
B. Freezing
C. Churning
D. Homogenization
Question 3
Denature Protein contributes to an improvement in the quality of which of the following products?
A. Cultured milk product
B. Milk
C. Ice cream
D. Cream
Question 4
Effect of Heat treatment (Temperature above 100℃) on Lactose:
A. Greenish color
B. Bluish color
C. Brownish color
D. Reddish color
Question 5
Effect of Pasteurization on Vitamins in Milk ___________
A. Great loss
B. Little or no loss
C. Denature
D. Sublime
Question 6
Enzyme responsible for Lipolysis is ____________
A. Pepsin
B. Pectinase
C. Lipases
D. Rennin
Question 7
Most Heat sensitive vitamin in milk is?
A. Vitamin A
B. Vitamin B
C. Vitamin C
D. Vitamin D
Question 8
The lactulose content ______ with increased intensity of the heat treatment.
A. Decrease
B. Increase
C. Remains same
D. First increase and then decrease
Question 9
The purpose of heat treatment on milk is ___________
A. Kill pathogenic microorganism
B. Heat milk
C. Evaporation
D. Taste enhancement
Question 10
What is the process of breakdown of fat into glycerol and free fatty acid called?
A. Addition
B. Reduction
C. Oxidation
D. Lipolysis
Question 11
What is the result of heat treatment on proteins?
A. Denaturation
B. Blanching
C. Spore formation
D. Froth formation
Question 12
Which of the following does not accelerate the rate of oxidation of fat?
A. Presence of iron and copper salts
B. Presence of dissolved oxygen
C. Exposure to light
D. Presence of water
Question 13
Which of the following mineral is affected by heat treatment in milk?
A. Calcium
B. Potassium
C. Hydroxyphosphate
D. Zinc