DAIRY MCQs Flashcards
TRUE OR FASLE: Changes in freezing point of milk can indicate its adulteration with water?
TRUE
TRUE OR FASLE: The major function of the milk fat globule membrane is dispersion of the fat in the aqueous
phase of milk?
TRUE
TRUE OR FALSE: Milk fat contains high levels of polyunsaturated fatty acids?
FALSE
TRUE OR FALSE: Casein micelles are stabilised by κ-casein on their surface?
TRUE
TRUE OR FALSE: The shelf-life of ESL (Extended Shelf Life) milk is as long as UHT (Ultra High Temperature) milk?
FALSE
TRUE OR FALSE: Cream is a water-in-oil emulsion?
FALSE
TRUE OR FALSE: Alkaline phosphatase enzyme acts as an indicator of sufficient pasteurisation during milk
processing?
TRUE
Caseins and whey proteins in milk differ in their:
a. Solubility at pH 4.6
b. Particle size
c. Rennet coagulability
d. Heat stability
e. All of the above
All of the above
The largest (by size) particles in raw whole milk are:
a. Fat globules
b. Casein micelles
c. Whey proteins
d. Lactose
e. Salt
Fat globules
Pasteurisation of milk is designed to:
a. Reduce creaming of milk
b. Destroy pathogenic and spoilage bacteria in milk
c. Denature all whey proteins in milk
d. Reduce whiteness of milk
e. All of the above
Destroy pathogenic and spoilage bacteria in milk
Compared to UHT (ultra-high heat treatment), in-container sterilisation (retorting) has:
a. Less difficulty with particulates
b. More even heating
c. Less quality loss
d. Shorter heating and cooling times
e. All of the above
Less difficulty with particulates
During butter-making, butter grains are plasticised or worked to:
a. Whip the cream
b. Rupture milk fat globule membrane
c. Form larger fat crystals in butter
d. Improve the shelf-life of butter
e. All of the above
Rupture milk fat globule membranes
The role of emulsifier in developing proper ice cream structure is to:
a. Reduce stability of milk fat globules
b. Replace proteins on the surface of milk fat globules
c. Make milk fat globule more prone to coalescence during whipping
d. Help in flocculation of milk fat globules
e. All of the above
All of the above
High temperature heat treatment of milk during yogurt manufacture helps in:
a. Producing a relatively sterile environment for starter culture growth
b. Denaturing whey proteins
c. Decreasing syneresis from yogurt
d. Shortening coagulation time
e. All of the above
All of the above
