Composition and properties of Milk and their different processed products (Concentrated and dried, Fermented, Cream, Ice Cream, Butter, Cheese)
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Question No. 1
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What is the approximate percentage of
water content
in fluid milk?
A.
92-95%
B.
75-80%
C.
70-75%
D.
87-88%
Question No. 2
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Which component has the
highest variation
among different milk samples from the same species?
A.
Mineral content
B.
Water content
C.
Fat content
D.
Lactose content
Question No. 3
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What is the typical
protein content
range in cow milk?
A.
5.0-6.0%
B.
6.5-7.0%
C.
1.5-2.0%
D.
3.0-3.5%
Question No. 4
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The
lactose content
in cow milk typically ranges around:
A.
2.0-3.0%
B.
7.0-8.0%
C.
4.5-5.0%
D.
1.0-2.0%
Question No. 5
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What approximate percentage of milk fat is composed of
triacylglycerols
?
A.
85-87%
B.
75-80%
C.
90-92%
D.
97-98%
Question No. 6
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The
mineral content
in cow milk is approximately:
A.
1.5-2.0%
B.
2.5-3.0%
C.
0.1-0.3%
D.
0.6-0.9%
Question No. 7
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Which fatty acid is
most abundant
in milk fat?
A.
Stearic acid (C18)
B.
Lauric acid (C12)
C.
Palmitic acid (C16)
D.
Capric acid (C10)
Question No. 8
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The diameter of
fat globules
in unhomogenized cow milk typically ranges from:
A.
10-15 micrometers
B.
20-25 micrometers
C.
2-4 micrometers
D.
0.1-0.5 micrometers
Question No. 9
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Which of the following is
NOT
a major component of milk?
A.
Cellulose
B.
Casein
C.
Lactose
D.
Fat
Question No. 10
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What happens to
solid-non-fat (SNF)
content when somatic cell count increases in milk?
A.
It remains constant
B.
It doubles
C.
It decreases
D.
It increases
Question No. 11
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In
evaporated milk
production, milk is concentrated to what percentage of total solids?
A.
60-70%
B.
10-15%
C.
80-85%
D.
30-40%
Question No. 12
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The boiling point during
vacuum evaporation
of milk is lowered to approximately:
A.
100-105°C
B.
20-25°C
C.
80-85°C
D.
40-45°C
Question No. 13
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In
sweetened condensed milk
, the final sugar concentration is approximately:
A.
10%
B.
20%
C.
45%
D.
65%
Question No. 14
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Why is
lactose seeding
done in sweetened condensed milk production?
A.
To improve color
B.
To extend shelf life
C.
To increase sweetness
D.
To control crystal size and prevent sandiness
Question No. 15
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Dried milk products
typically have moisture content reduced to less than:
A.
4%
B.
15%
C.
10%
D.
25%
Question No. 16
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The primary preservation mechanism in
sweetened condensed milk
is:
A.
Addition of preservatives
B.
High osmotic pressure from sugar
C.
High temperature sterilization
D.
Low pH
Question No. 17
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What is the main advantage of
concentrating milk
before drying?
A.
Improved taste
B.
Higher protein quality
C.
Increased vitamin content
D.
Reduced transportation costs and extended shelf life
Question No. 18
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Which two bacterial strains are
primarily used
in yogurt production?
A.
Lactobacillus acidophilus
and
Bifidobacterium
B.
Lactobacillus casei
and
Lactococcus lactis
C.
Lactobacillus bulgaricus
and
Streptococcus thermophilus
D.
Streptococcus cremoris
and
Leuconostoc
Question No. 19
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The ideal temperature for
yogurt to set
for best texture is:
A.
At 20°C (68°F)
B.
At 70°C (158°F)
C.
Above 50°C (122°F)
D.
Below 40°C (104°F)
Question No. 20
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Heating milk to
195°F (90°C)
before yogurt culturing serves to:
A.
Denature whey proteins to increase thickness
B.
Kill all bacteria permanently
C.
Reduce lactose content
D.
Increase fat content
Question No. 21
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The typical
pH range
of cultured butter is:
A.
4.4-5.0
B.
3.0-3.5
C.
7.0-7.5
D.
6.0-6.7
Question No. 22
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Kefir
is produced using:
A.
Kefir grains containing bacteria and yeasts
B.
Only yeast cultures
C.
Rennet enzyme
D.
Only lactic acid bacteria
Question No. 23
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What is the main product of
lactose fermentation
by lactic acid bacteria in yogurt?
A.
Ethanol
B.
Citric acid
C.
Acetic acid
D.
Lactic acid
Question No. 24
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The aroma compound
diacetyl
in cultured butter is responsible for:
A.
Sweet fragrance
B.
Cheese-like odor
C.
Buttery aroma
D.
Sour smell
Question No. 25
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The primary protein involved in
cheese curd formation
is:
A.
Albumin
B.
Casein
C.
Whey protein
D.
Lactoglobulin
Question No. 26
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In cheese production,
rennet
primarily acts on:
A.
Lactose to produce lactic acid
B.
Whey proteins to denature them
C.
Casein to cause coagulation
D.
Fat to form butter
Question No. 27
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What happens to
whey proteins
during traditional cheese making?
A.
They convert to fat
B.
They are completely destroyed
C.
They form the cheese curd
D.
They remain in the liquid whey
Question No. 28
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In
cream cheese
production using ultrafiltered milk, what happens to the acid gel structure?
A.
It becomes more porous and soft
B.
It separates into layers
C.
It becomes denser with higher storage modulus
D.
It loses all protein content
Question No. 29
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The
β-casein A2A2
genotype milk shows:
A.
Highest water content
B.
Slowest curd formation
C.
Fastest rennet coagulation time
D.
No coagulation ability
Question No. 30
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What is the purpose of
salt balance
adjustment in cheese milk?
A.
To improve heat treatment resistance
B.
To increase sweetness
C.
To reduce fat content
D.
To add color
Question No. 31
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Cottage cheese
fortified with 2% bovine colostrum powder shows:
A.
Reduced shelf life
B.
Enhanced antioxidant activity and probiotic growth
C.
Bitter taste
D.
Decreased protein content
Question No. 32
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In cheese production, the temperature for milk
separation
is typically:
A.
60-63°C
B.
35-40°C
C.
90-95°C
D.
15-20°C
Question No. 33
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For
butter manufacture
, cream typically contains what fat percentage?
A.
30-40%
B.
10-15%
C.
60-70%
D.
5-10%
Question No. 34
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What is
plastic cream
in butter production?
A.
Cream stored in plastic containers
B.
Low-fat cream substitute
C.
Cream concentrated to 80-82% fat
D.
Artificially flavored cream
Question No. 35
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The process of
homogenization
in cream processing serves to:
A.
Increase fat content
B.
Remove bacteria
C.
Reduce fat globule size and improve emulsion stability
D.
Add vitamins
Question No. 36
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In traditional butter production,
cream aging
ideally takes:
A.
2-3 hours
B.
48-72 hours
C.
5-7 days
D.
18-24 hours
Question No. 37
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The ratio of
solid to liquid fat
in cream during churning determines:
A.
Butter color
B.
Butter texture and spreadability
C.
Lactose content
D.
Protein quality
Question No. 38
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What is the typical
minimum pasteurization
temperature for cream used in butter?
A.
85-90°C
B.
30-35°C
C.
50-55°C
D.
110-115°C
Question No. 39
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In
sour cream
production, the final product is characterized by:
A.
Higher fat content than cream
B.
Lower pH due to lactic acid fermentation
C.
No bacterial cultures
D.
Neutral pH
Question No. 40
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The final
fat content
in standard butter is approximately:
A.
60-65%
B.
50-55%
C.
95-98%
D.
80-82%
Question No. 41
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During
butter churning
, what phase inversion occurs?
A.
Protein dissolves in fat
B.
Water-in-oil converts to oil-in-water
C.
Oil-in-water emulsion converts to water-in-oil
D.
Solid phase becomes liquid
Question No. 42
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What is
buttermilk
in traditional butter making?
A.
High-fat milk
B.
Milk with added butter
C.
The liquid remaining after churning cream into butter
D.
Fermented whole milk
Question No. 43
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In the
concentration method
of butter production, no buttermilk is produced because:
A.
No churning occurs initially
B.
Fat content is too low
C.
Temperature is too high
D.
All milk components remain in the final product
Question No. 44
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Cultured butter
differs from sweet cream butter primarily in:
A.
Darker color
B.
Presence of fermentation-derived flavor compounds
C.
Lower melting point
D.
Higher fat content
Question No. 45
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The
optimum churning temperature
for cream varies seasonally because:
A.
Lactose content varies
B.
Milk fat melting point changes with animal diet
C.
Water content fluctuates
D.
Protein quality differs
Question No. 46
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In
anhydrous milk fat
process for butter, the fat content can reach:
A.
70-75%
B.
98-99%
C.
85-88%
D.
80-82%
Question No. 47
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What causes butter to have a
soft, greasy texture
?
A.
Too much air incorporation
B.
Excessive salt content
C.
Low protein content
D.
Too much liquid fat during churning
Question No. 48
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A standard ice cream contains approximately
what percentage
of air?
A.
10%
B.
80%
C.
50%
D.
25%
Question No. 49
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Ice cream mix is typically
pasteurized
at:
A.
155°F (68°C) for 5 minutes
B.
175°F (79.4°C) for 25 seconds
C.
145°F (63°C) for 30 minutes
D.
200°F (93°C) for 10 seconds
Question No. 50
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The
four phases
that make up ice cream structure are:
A.
Protein, fat, sugar, and water
B.
Cream, milk, sugar, and flavoring
C.
Casein, lactose, fat, and air
D.
Air, fat, ice crystals, and unfrozen phase
Question No. 51
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During ice cream
continuous freezing
, approximately what percentage of water freezes?
A.
75%
B.
90%
C.
10%
D.
50%
Question No. 52
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The purpose of
homogenizing
ice cream mix at 2500-3000 psi is to:
A.
Increase air incorporation
B.
Reduce sugar content
C.
Remove bacteria
D.
Decrease fat globule size for smoother texture
Question No. 53
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The
membrane surrounding air cells
in ice cream is primarily composed of:
A.
Partially agglomerated fat
B.
Water molecules
C.
Lactose crystals
D.
Casein protein
Question No. 54
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A
lower freezing point
in ice cream mix results in:
A.
Larger unfrozen phase and softer texture
B.
No air incorporation
C.
Complete freezing
D.
More ice crystals and harder texture
Question No. 55
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In ice cream production,
stabilizers and emulsifiers
should be added:
A.
With the milk fat initially
B.
Late in the mixing process, preferably with sugar
C.
After freezing is complete
D.
First, before any other ingredient
Question No. 56
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What would happen if ice cream mix is
over-heated during pasteurization
?
A.
Undesirable cooked flavor development
B.
More air incorporation
C.
Increased nutritional value
D.
Better texture
Question No. 57
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The
emulsifiers
that naturally keep fat globules dispersed in milk are:
A.
Phospholipids and membrane proteins
B.
Lactose and minerals
C.
Casein and albumin
D.
Water and salt
Question No. 58
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What is the primary reason for
increased viscosity
in concentrated milk products?
A.
Addition of thickening agents
B.
Lower temperature
C.
Increased fat content only
D.
Higher concentration of proteins and solids
Question No. 59
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In milk,
calcium
plays an important role in:
A.
Lactose breakdown
B.
Vitamin synthesis
C.
Fat emulsification only
D.
Casein micelle stability and coagulation
Question No. 60
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The
colloidal particles
in milk that scatter light and give it white appearance are:
A.
Dissolved minerals
B.
Casein micelles and fat globules
C.
Water droplets
D.
Lactose molecules
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