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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 heat exchanger used for heating and cooling viscous, sticky and lumpy products?
2. Which evaporators can be used when a low degree of concentration is required?
3. Which of the following material is used for heat transfer in the dairy industry?
4. After centrifugation, sublimate ______
5. Standardization of milk involved which of the following?
6. __________ is the total mass of water vaporized per unit mass of steam input to the evaporator.
7. “A roof accumulates solar heat during the day and radiates the heat at night” is an example of which of the following way of heat transfer?
8. Which of the following is the application of direct heating in the dairy industry?
9. Zigzag tube in heat treatment is used for which purpose?
10. Which of the following mechanisms is not used by a membrane filter to remove particulate material from the water?
11. Which of the following membrane separation technique would be most suitable for dehydration of whey in dairy industry?
12. ________ Rule is often used to compare a pure liquid and a solution at a given concentration.
13. The flow rate through the membrane filter itself expressed as a gallon per square foot per day is called?
14. Which of the following statements about the basic principle of sedimentation is False?
15. What is the carbon dioxide content of commercial mixed raw milk?
16. Calculate temperature change: 20 000 l/h cheese milk (V1) is to be heated from 4°C to 34°C by 30 000 l/h hot water (V2) at 50°C. Density (r) and specific heat (cp) for milk are about 1020 kg/m3 and 3.95 kJ/kg, K and for water 990 (at 50°C) and 4.18.
17. The filtered water that has been treated by a membrane filter is called _____________
18. Which of the following factors do not affect the rate of evaporation?
19. Which of the following is the disadvantage of climbing film evaporator?
20. Heat must be supplied to a substance in order to increase its temperature by 1°C is called?
21. The skimming efficiency of a separator consequently decreases with increased throughput.
22. Concentration is different than drying.
23. 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
24. Aeration leads to ______ in volumetric measurement of milk.
25. What is the objective of Bactofugation?

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