Dairy Technology MCQs

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1. Which process is used to separate cream from milk?
A) Pasteurization
B) Homogenization
C) Clarification
D) Centrifugation
Answer: D) Centrifugation

2. What is the primary purpose of pasteurization in dairy processing?
A) Increase milk fat content
B) Improve milk flavor
C) Destroy harmful bacteria
D) Enhance milk viscosity
Answer: C) Destroy harmful bacteria

3. Which of the following is a function of homogenization in milk processing?
A) Increase shelf life
B) Prevent fat separation
C) Remove lactose
D) Increase protein content
Answer: B) Prevent fat separation

4. What is the role of rennet in cheese making?
A) Increase acidity
B) Coagulate milk proteins
C) Enhance flavor
D) Improve texture
Answer: B) Coagulate milk proteins

5. Which of the following is NOT a type of cheese?
A) Cheddar
B) Gouda
C) Whey
D) Mozzarella
Answer: C) Whey

6. What is the primary function of starter cultures in yogurt production?
A) Increase milk viscosity
B) Reduce milk acidity
C) Enhance milk flavor
D) Ferment lactose into lactic acid
Answer: D) Ferment lactose into lactic acid

7. Which process is used to remove water from milk to make condensed milk?
A) Evaporation
B) Clarification
C) Centrifugation
D) Homogenization
Answer: A) Evaporation

8. What is the purpose of adding stabilizers in ice cream production?
A) Increase fat content
B) Prevent ice crystal formation
C) Reduce sugar content
D) Enhance color
Answer: B) Prevent ice crystal formation

9. Which of the following is a function of whey protein concentrates in dairy products?
A) Increase fat content
B) Improve texture
C) Decrease protein content
D) Enhance flavor
Answer: B) Improve texture

10. What is the primary function of ultrafiltration in dairy processing?
A) Remove water
B) Separate fat
C) Concentrate proteins
D) Reduce acidity
Answer: C) Concentrate proteins

11. Which of the following is a characteristic of full-fat milk?
A) Low fat content
B) High fat content
C) No fat content
D) Moderate fat content
Answer: B) High fat content

12. What is the role of emulsifiers in dairy products?
A) Increase fat content
B) Enhance flavor
C) Stabilize fat-water emulsions
D) Reduce protein content
Answer: C) Stabilize fat-water emulsions

13. Which process is used to remove excess moisture from butter?
A) Clarification
B) Homogenization
C) Dehydration
D) Churning
Answer: C) Dehydration

14. What is the purpose of adding colorants to dairy products?
A) Enhance flavor
B) Increase shelf life
C) Improve appearance
D) Reduce fat content
Answer: C) Improve appearance

15. Which of the following is a function of skim milk powder?
A) Increase fat content
B) Enhance flavor
C) Improve texture
D) Concentrate proteins
Answer: D) Concentrate proteins

16. What is the primary function of a milk separator?
A) Increase fat content
B) Remove water
C) Separate cream from milk
D) Reduce lactose
Answer: C) Separate cream from milk

17. Which process is used to remove lactose from milk?
A) Filtration
B) Ultrafiltration
C) Clarification
D) Hydrolysis
Answer: D) Hydrolysis

18. What is the purpose of adding enzymes in dairy processing?
A) Increase acidity
B) Improve texture
C) Enhance flavor
D) Break down proteins or fats
Answer: D) Break down proteins or fats

19. Which of the following is a function of dairy stabilizers?
A) Increase fat content
B) Enhance flavor
C) Improve texture
D) Reduce sugar content
Answer: C) Improve texture

20. What is the primary function of a milk cooling tank in dairy farms?
A) Increase acidity
B) Preserve milk quality
C) Enhance flavor
D) Reduce protein content
Answer: B) Preserve milk quality

21. Which process is used to concentrate milk by removing water?
A) Evaporation
B) Clarification
C) Fermentation
D) Churning
Answer: A) Evaporation

22. What is the role of whey proteins in dairy products?
A) Increase fat content
B) Enhance flavor
C) Improve texture
D) Decrease protein content
Answer: C) Improve texture

23. Which of the following is a function of dairy sweeteners?
A) Increase fat content
B) Enhance flavor
C) Improve texture
D) Reduce sugar content
Answer: B) Enhance flavor

24. What is the primary purpose of a cheese press?
A) Increase fat content
B) Remove water
C) Shape and compact cheese curds
D) Reduce lactose
Answer: C) Shape and compact cheese curds

25. Which of the following is a function of milk fortification?
A) Increase fat content
B) Enhance flavor
C) Improve nutritional value
D) Reduce sugar content
Answer: C) Improve nutritional value

26. What is the purpose of adding stabilizers in yogurt production?
A) Increase fat content
B) Prevent fat separation
C) Reduce sugar content
D) Enhance color
Answer: B) Prevent fat separation

27. Which process is used to remove water from curds in cheese making?
A) Filtration
B) Clarification
C) Churning
D) Pressing
Answer: D) Pressing

28. What is the primary function of a cheese vat in cheese making?
A) Increase fat content
B) Ferment lactose
C) Coagulate milk proteins
D) Reduce lactose
Answer: C) Coagulate milk proteins

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