1. Percentage of mineral matter in milk is about ________
a) 1 %
b) 0.7 %
c) 1.5 %
d) 0.05 %
Discussion
Explanation: Milk is the source of the mineral. About 0.7% is the mineral matter present in milk.
2. Whey is the by-product in the manufacture of?
a) Skimmed milk
b) Butter
c) Cheese
d) Yogurt
Discussion
Explanation: Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses
3. Which of the following is an example of soft cheese is?
a) Cheddar
b) Swiss
c) Brick
d) Cottage
Discussion
Explanation: Soft cheese is probably our most popular category. This category includes some of the most beloved cheeses in our store, like the ever-popular Brie and Camembert, as well as our incredible selection of double and triple cream cheeses like cottage cheese.
4. How many indigenous enzymes have been reported in bovine milk?
a) 30
b) 60
c) 50
d) 40
Discussion
Explanation: Bovine milk contains the nutrients needed for growth and development of the calf, and is a resource of lipids, proteins, amino acids, vitamins and minerals. It has about 50 indigenous enzymes present in it.
5. Destruction of which enzyme is used as an index of super-HTST pasteurization?
a) Catalase
b) Lipase
c) Lactoperoxidase
d) Pepsin
Discussion
Explanation: Lactoperoxidase is an enzyme. It is used as an indicator of super- HTST pasteurization.
6. Rennet belongs to ___________
a) Lipases
b) Catalase
c) Proteinases
d) Phosphatases
Discussion
Explanation: Rennet is a complex of enzymes produced in the stomachs of ruminant mammals. It belongs to the category of proteinases
7. Temperature used in UHT treatment is __________
a) 90-100 °C
b) 100-120 °C
c) 120-125 °C
d) 130-140 °C
Discussion
Explanation: Ultra-high temperature processing (UHT) milk is heated to above 135 °C (275 °F). This is the temperature required to kill spores in milk – for 1 to 2 seconds.
8. Lactose is a disaccharide which contains?
a) Glucose & Fructose
b) Glucose & Glactose
c) Glucose & Glucose
d) Glucose & Maltose
Discussion
Explanation: Lactose is primary milk sugar. It is made of glucose and galactose.
9. CaCl2 is added at the rate of ________
a) 0.5 %
b) 0.8 %
c) 0.02 %
d) 0.08 %
Discussion
Explanation: CaCl2 is added to milk during cheese making process. It must be added at the rate of 0.02%.
10. Which one is used as an emulsifying agent in process cheese blend?
a) Paprika
b) Pectin
c) Glycerides
d) Whey Powder
Discussion
Explanation: Emulsifying agents are both fat soluble and water soluble. Emulsifying agents enable fat to be uniformly dispersed in water as an emulsion. Glycerides are emulsifying agents used in butter.