InterviewSolution

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This section includes InterviewSolutions, each offering curated multiple-choice questions to sharpen your knowledge and support exam preparation. Choose a topic below to get started.

51.	Lactose is a disaccharide which contains?(a) Glucose & Fructose(b) Glucose & Glactose(c) Glucose & Glucose(d) Glucose & MaltoseI had been asked this question in an interview for job.The doubt is from Collection of Milk in division Collection and Reception of Milk of Dairy Engineering
Answer» CORRECT choice is (B) Glucose & Glactose To ELABORATE: Lactose is PRIMARY MILK sugar. It is made of glucose and galactose.

52.	Temperature used in UHT treatment is __________(a) 90-100 °C(b) 100-120 °C(c) 120-125 °C(d) 130-140 °CThis question was addressed to me by my school teacher while I was bunking the class.My doubt stems from Collection of Milk in section Collection and Reception of Milk of Dairy Engineering
Answer» Correct ANSWER is (d) 130-140 °C To EXPLAIN: Ultra-high temperature PROCESSING (UHT) milk is heated to above 135 °C (275 °F). This is the temperature required to kill spores in milk – for 1 to 2 seconds.

53.	Rennet belongs to ___________(a) Lipases(b) Catalase(c) Proteinases(d) PhosphatasesThe question was posed to me in class test.My enquiry is from Collection of Milk in portion Collection and Reception of Milk of Dairy Engineering
Answer» Right option is (c) PROTEINASES The best I can explain: RENNET is a complex of enzymes PRODUCED in the stomachs of RUMINANT mammals. It belongs to the category of proteinases.

54.	Destruction of which enzyme is used as an index of super-HTST pasteurization?(a) Catalase(b) Lipase(c) Lactoperoxidase(d) PepsinThe question was asked in homework.This interesting question is from Collection of Milk topic in chapter Collection and Reception of Milk of Dairy Engineering
Answer» Correct ANSWER is (C) Lactoperoxidase Explanation: Lactoperoxidase is an enzyme. It is USED as an indicator of super- HTST PASTEURIZATION.

55.	How many indigenous enzymes have been reported in bovine milk?(a) 30(b) 60(c) 50(d) 40I have been asked this question in a job interview.Asked question is from Collection of Milk in portion Collection and Reception of Milk of Dairy Engineering
Answer» The CORRECT CHOICE is (c) 50 Best explanation: Bovine milk contains the nutrients needed for GROWTH and development of the calf, and is a resource of lipids, proteins, amino acids, vitamins and minerals. It has about 50 indigenous ENZYMES present in it.

56.	Which of the following is an example of soft cheese is?(a) Cheddar(b) Swiss(c) Brick(d) CottageI got this question during an interview for a job.The origin of the question is Collection of Milk topic in portion Collection and Reception of Milk of Dairy Engineering
Answer» Correct option is (d) Cottage The EXPLANATION: Soft cheese is probably our most popular category. This category includes some of the most beloved CHEESES in our store, like the ever-popular Brie and Camembert, as well as our INCREDIBLE selection of double and triple cream cheeses like cottage cheese.

57.	Whey is the by-product in the manufacture of?(a) Skimmed milk(b) Butter(c) Cheese(d) YogurtI got this question in an interview for job.The origin of the question is Collection of Milk topic in portion Collection and Reception of Milk of Dairy Engineering
Answer» RIGHT CHOICE is (c) CHEESE To explain I would say: Whey is the liquid remaining after milk has been curdled and STRAINED. It is a byproduct of the manufacture of cheese or CASEIN and has several commercial uses.

58.	Percentage of mineral matter in milk is about ________(a) 1 %(b) 0.7 %(c) 1.5 %(d) 0.05 %This question was addressed to me in examination.This interesting question is from Collection of Milk in chapter Collection and Reception of Milk of Dairy Engineering
Answer» CORRECT answer is (B) 0.7 % Best explanation: Milk is the source of the MINERAL. About 0.7% is the mineral MATTER present in milk.

59.	Principal protein in milk is ___________(a) Albumin(b) Lactalbumin(c) Casein(d) LactoglobulinThis question was posed to me during an interview.This interesting question is from Collection of Milk topic in division Collection and Reception of Milk of Dairy Engineering
Answer» Correct choice is (c) Casein For EXPLANATION I would SAY: Proteins are the building BLOCKS of human BODY. Principal protein present in MILK is Casein.

60.	Soft fats in milk fat are __________(a) Lauric & Stearic(b) Capric & Lauric(c) Oleic & Butyric(d) Oleic & LauricThis question was addressed to me during an online interview.This question is from Collection of Milk topic in section Collection and Reception of Milk of Dairy Engineering
Answer» Right answer is (C) Oleic & Butyric The best explanation: That pinchable fat, also KNOWN as subcutaneous fat, acts as insulation and a source of energy for your body. Oleic and butyric are SOFT fat in MILK.