My Report

Dairy Engineering Mock Test 3


Correct Answer: 2 points | Wrong: -1 point
Grades: A* (100% score) | A (80%-99%) | B (60%-80%) | C (40%-60%) | D (0%-40%)
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 10%

Question 1 of 10

1. Yellow color of milk fat is due to the presence of?

Question 1 of 10

Question 2 of 10

2. Which of the following is the time-temperature combination for Thermization?

Question 2 of 10

Question 3 of 10

3. What is the recommended temperature for the storage of milk?

Question 3 of 10

Question 4 of 10

4. Most variable constituent of milk is?

Question 4 of 10

Question 5 of 10

5. Buttermilk is a fluid product resulting from the manufacture of?

Question 5 of 10

Question 6 of 10

6. What is the recommended temperature for the storage of Paneer?

Question 6 of 10

Question 7 of 10

7. Whey is the by-product in the manufacture of?

Question 7 of 10

Question 8 of 10

8. Mammary glands complete unit of milk synthesis of is called _________

Question 8 of 10

Question 9 of 10

9. The process of raising or lowering the percent of fat in milk or cream to the desired standard is called?

Question 9 of 10

Question 10 of 10

10. Food value of ice cream depends to a large extent on its?

Question 10 of 10


 

Manish Bhojasia - Founder & CTO at Sanfoundry
Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He lives in Bangalore, and focuses on development of Linux Kernel, SAN Technologies, Advanced C, Data Structures & Alogrithms. Stay connected with him at LinkedIn.

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