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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 method is used in a standardization of milk?
2. Pasteurization aid in which of the following?
3. How many parts by weight of 40% cream and 3% milk must be mixed to make milk testing 5% fat?
4. The effect of homogenization on the physical structure of milk has which of the following advantages?
I) Smaller fat globules leading to no cream-line formation
II) Somewhat increased sensitivity to light – sunlight and fluorescent tubes
III) Reduced heat stability
5. Which of the following mechanisms is used by a membrane filter to remove particulate material from the water?
6. “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?
7. Which of the deaerator have application in the dairy industry?
8. Components of vacuum deaerator are?
I) Deaerator
II) Vacuum pump
III) Pump unit
9. Preferred Homogenization pressure is _______
10. Name the theory of homogenization According to which homogenization takes place when the liquid is leaving the gap, so the back pressure which is important to cavitation is important to homogenization.
11. Which material is used for pipes which conduct waste?
12. Which of the following packaging material should be used in order to avoid off flavor formation in homogenized milk?
13. What is the method of using the heat of a hot liquid, such as pasteurized milk, to preheat cold incoming milk?
14. Which of the following remains the primary use of membrane filtration in water treatment?
15. Which law forms the basis of working of deaerator?
16. Rate of evaporation increases as?
17. Which of the following is the time-temperature combination for HTST pasteurization?
18. Compounds evaporating easily and giving off a smell are?
19. Which of the following does not denotes the flavor profile of homogenized milk?
20. Evaporation in dairy industry is a preliminary step to which of the following process?
21. Homogenization reduce the size of fat globules to which size?
22. What is the carbon dioxide content of commercial mixed raw milk?
23. Concentration is different than drying.
24. Which grade of stainless steel is known as acid proof steel?
25. Main application of positive displacement pump is in which of the following?

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