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Home » Pasteurization, Sterilization and Homogenisation of Milk MCQ

Pasteurization, Sterilization and Homogenisation of Milk MCQ

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Pasteurization, Sterilization and Homogenisation of Milk MCQ

Anupama Bhattacharya August 23, 2024

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Question 1 of 5

1. Question
Which of the following statements about milk homogenization is incorrect?
- It increases the surface area of fat globules by four- to six-fold
- The process is typically conducted at temperatures of 65-70°C
- It prevents cream separation in milk
- It reduces the velocity of milk to 10-20 m/s during processing
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Question 2 of 5

2. Question
In the HTST pasteurization process, what is the typical pressure difference maintained between pasteurized milk and raw milk?
- 0.5 psi
- 1 psi
- 2 psi
- 3 psi
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Question 3 of 5

3. Question
Which of the following is NOT a characteristic of the vacreation process for cream pasteurization?
- It operates under reduced pressure
- It uses direct steam contact for heating
- It requires a holding time of 30 minutes
- It helps preserve the flavor of cream better than traditional methods
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Question 4 of 5

4. Question
Calculate the percentage of true fat in 100g of milk if the total fat content is 4.5g and the associated fat is 1.5% of the total fat:
- 4.43%
- 4.45%
- 4.48%
- 4.50%
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Question 5 of 5

5. Question
Which of the following statements about milk enzymes is correct?
- Plasmin is the major lipase in milk
- Lipoprotein lipase is primarily associated with whey proteins
- Alkaline phosphatase is used as an indicator of proper homogenization
- Lactoperoxidase exhibits antibacterial properties
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Pasteurization, Sterilization and Homogenisation of Milk MCQ

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