Milk Processing Quiz

Milk Processing Quiz

8th Grade

18 Qs

quiz-placeholder

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Milk Processing Quiz

Milk Processing Quiz

Assessment

Quiz

Education

8th Grade

Practice Problem

Medium

Created by

Kristy Hall

Used 2+ times

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18 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is the minimum temperature and time required for pasteurisation of milk?

60°C for 10 seconds

72°C for 15 seconds

80°C for 20 seconds

90°C for 30 seconds

Answer explanation

The correct choice for pasteurisation of milk is 72°C for 15 seconds, as it ensures the minimum temperature and time required for effective pasteurisation.

2.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is the purpose of homogenisation in milk processing?

To heat the milk

To cool the milk

To evenly disperse fat globules

To add flavor to the milk

Answer explanation

To evenly disperse fat globules

3.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Which organization governs the composition of milk in Australia and New Zealand?

World Health Organization

Food Standards Australia New Zealand

International Dairy Federation

United Nations

Answer explanation

Food Standards Australia New Zealand governs the composition of milk in Australia and New Zealand.

4.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is the minimum fat content required for packaged full-fat milk under the Food Standards Australia New Zealand Code?

2.0%

3.2%

4.0%

5.0%

Answer explanation

The minimum fat content required for packaged full-fat milk under the Food Standards Australia New Zealand Code is 3.2%.

5.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What process removes some or all of the cream to make reduced-fat, low-fat, or skim milk?

Pasteurisation

Homogenisation

Centrifugal separation

Ultrafiltration

Answer explanation

Centrifugal separation is the process that removes some or all of the cream to make reduced-fat, low-fat, or skim milk.

6.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What does ultrafiltration in milk processing retain?

Water and sugar

Protein, fat globules, and calcium complexes

Vitamins and minerals

Lactose and enzymes

Answer explanation

Ultrafiltration in milk processing retains protein, fat globules, and calcium complexes, making it the correct choice.

7.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is the main purpose of reverse osmosis in milk processing?

To remove all milk solids

To hold back most of the milk solids and let only water pass through

To remove lactose from the milk

To adjust the fat content of the milk

Answer explanation

To hold back most of the milk solids and let only water pass through

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