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Dairying Practice Test: Basics of Dairy Processing
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Basics of Dairy Processing topics include: Heat exchangers, centrifugal seperators, standardization, homogenizer, membrane filter, evaporator, deareator, pumps, cows in dairy, tanks, pipes, valves and fittings.

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Dairying Practice Test: Basics of Dairy Processing
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25 Questions

1. Which of the following membrane separation technique would be most suitable for partial desalination of whey in dairy industry?
2. Pore size Micro-filtration membrane ranges from _________
3. Which heat exchanger used for heating and cooling viscous, sticky and lumpy products?
4. What is the Processing temperature in membrane filtration applications?
5. Rate of evaporation increases as?
6. Standardization of milk involved which of the following?
7. Which of the following is the effect of homogenization on the appearance of milk?
8. How many parts by weight of 40% cream and 3% milk must be mixed to make milk testing 5% fat?
9. Device used to improve thermal efficiency of an evaporator is called?
10. What is the method of using the heat of a hot liquid, such as pasteurized milk, to preheat cold incoming milk?
11. Efficiency of milk deaerator depends on which of the following factor?
12. Aeration leads to ______ in volumetric measurement of milk.
13. What is the name of the machine that spins in order to separate out components making up a mixture?
14. Homogenization in which the main body of skim milk is not homogenized, but only the cream together with a small proportion of skim milk is homogenized is called?
15. After centrifugation, sublimate ______
16. Which one of the following is the name of the process of reversing the direction of water flow through the filter using filtered water?
17. Evaporation occurs only _____
18. Plate heat exchanger was patented in which year?
19. Which of the following mechanisms is used by a membrane filter to remove particulate material from the water?
20. Milk in udder contains what percentage of gases?
21. Fat is added back to skim milk in the process of standardization.
22. “The spoon is rinsed in running cold water. Heat gets absorbed by the water and the spoon gets cooler, until the spoon and the water are at the same temperature” is an example of which of the following way of heat transfer?
23. Which law forms the basis of working of deaerator?
24. What is the volume reduction achieved by concentration, i.e. the ratio of the initial volume of feed to the final volume of concentrate called?
25. PHE (Plate Heat Exchanger) is more efficient in terms of heat transfer than THE (Tubular Heat Exchanger).

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