FINAL EXAM

DAIRY PRODUCT TECHNOLOGY

I. Part 1: Multiple choice:

Q1. Within the 4 countries below, the one has the highest per capita consumption of
liquid milk is:

A. China
B. France
C. Ireland
D. Vietnam

Q2. Agent that is used to disinfect packaging material in aseptic packaging is:

A. Water
B. H2SO4
C. H2O2
D. Any of the above

Q3. Within the 4 countries below, the one has the lowest milk production per cow
per year is:

A. USA
B. The Netherlands
C. France
D. Vietnam

Q4. The current number of dairy cow heads of Vietnam is in the range of

A. 13,000 – 17,000
B. 130,000 – 170,000
C. 1.3 – 1.7 million
D. Above 2.0 million

Q5. The objective of thermization is to kill

A. Thermophilic bacteria
B. Mesophilic
C. Psychophilic
D. Psychotrophic
Q6. Number of N atom in 1 molecule of melamine is : 6

Q7. The major lipids in the core of fat globules are

A. Triglycerides
B. Diglycerides
C. Monoglycerides
D. Polar lipids

Q8. In dairy industry, spray drying can be applied to

A. Dry liquid milk into powder

B. Separate cream out of milk
C. Dry butter into anhydrous milk fat
D. All of the above

Q9. To obtain spontaneous crystallization, a solution of lactose must be

concentrated to a concentration of

A. 1 time of the saturation

B. 1.1 times of the saturation
C. 1.6 times of the saturation
D. 2.1 times of the saturation

Q10. Lactose intolerance:

A. Is s.o who really hates milk

B. Is s.o who really likes milk
C. Is a phenomenon of lactose crystallization from evaporated milk and powdered
milk
D. None

Q11. Comparision on treatment temperatures of pasteurization technique

A. Flash < HTST < LTLT

B. Flash > HTST > LTLT
C. Flash > HTST < LTLT
D. Flash < HTST > LTLT

Q12. Within the 4 countries below, the one has the highest per capita consumption
of cheese is:
 A. China
B. France
C. Ireland
D. Vietnam

Q13. Milk can be considered as an emulsion of

A. Oil-in-water
B. Water-in-oil
C. Both
D. Is not considered as an emulsion

Q14. Industrial cream separation (centrifugation) is normally carried out at

A. 15oC
B. 25oC
C. 35oC
D. 45oC

Q15. The country which produces the highest volume of milk is

A. USA
B. India
C. China
D. Japan

Q16. When supersaturation (evaporation) of a lactose solution is carried out at

temperatures of below 93.5oC, the form of crystal obtained is

A. Alfa-hydrate
B. Amorphous lactose
C. Beta-anhydrous
D. Alfa-anhydrous

Q17. In aseptic filling/packaging chamber, pressure should be:

A. > atmospheric pressure

B. < atmospheric pressure
C. = atmostpheric pressure
D. (không nhìn thấy đề)

Q18. Concentration of lactulose in:

 A. UHT milk > Pasteurized milk > Sterilized milk
B. UHT milk < Pasteurized milk < Sterilized milk
C. UHT milk > Pasteurized milk < Sterilized milk
D. UHT milk ~ Pasteurized milk ~ Sterilized milk

Q19. Objective(s) of pasteurization is (are):

- Safe: destruction of pathogenic (vegetative) microorganisms.

- Extension of shelf life: destruction of spoilage microorganisms.

Q20. Milk can be contaminated with

A. Bacteria
B. Yeast and mold
C. Viruses
D. All of the above

Q22. Within the 4 countries below, the one has the lowest per capita consumption of
cheese is:

A. USA
B. France
C. Ireland
D. Vietnam

Q23. When supersaturation (evaporation) of a lactose solution is carried out at

temperatures of above 93.5oC, the form of crystal obtained is

A. Alfa-hydrate
B. Amorphous lactose
C. Anhydrous beta
D. Anhydrous alfa

Q24. Lactulose is composed of

A. Glucose and lactose

B. Glucose and glucose
C. Galactose and glucose
D. None

Q25. The process applied (thiếu) globule size is

 A. Centrifugation (hat cau beo cang lon cang de tach)
B. Standardization
C. Pasteurization
D. None

Q26. Comparison between direct UHT and indirect UHT

A. Direct UHT retains more nutritional values

B. Direct UHT is cheaper (less costly)
C. Direct UHT is more costly
D. A & C are true

Q27. Milk production (yield) towards the end of lactation of cow

A. Does not change

B. Increases
C. Decreases
D. Increases or decreases depending on the age of the cow

Q28. Compared to normal milk, mastitis milk has

A. Higher concentrations of all minerals

B. Higher concentration of Ca and lower concentrations of Na and K
C. Higher concentration of K and lower concentrations of Ca and Na
D. NONE

Q29. Minor fraction of fat globules in term of both number of fat globules and
volume of milk fat:

A. < 1 mm
B. 1- 12 mm
C. > 12 mm
D. None

Q30. The ratio of polar lipids/total lipids between cow milk and horse milk

A. Horse ~ cow
B. Horse < cow
C. Horse > cow
D. Dependent of the size of fat globules

Q31. Fatty acid composition of milk fat is influenced by

 A. Season
B. Breed
C. Feed
D. All

Q32. MUCIN 1 (or MUC1) is

A. A glycoprotein
B. A neutral lipid
C. A polar lipid
D. Name of bacteria

Q33. Treatment parameters of thermization:

A. < 100oC, 10–20s

B. 140oC, 2-4s
C. 60-65oC, 10-20s
D. 60-65oC, 10-20 min

Q34. Comparison on total proteins between human milk and cow milk

A. Human ~ cow
B. Human > cow, if that person drinks a lot of human milk
C. Human < cow
D. None

Q35. Whey proteins versus caseins

A. WP are easier to be digested and more heat stable (easily denaturated) than caseins
B. WP are more difficult to be digested and more heat stable than caseins
C. WP are more difficult to be digested but more heat labile than caseins
D. None

Q36. When using a pressure nozzle atomizer to spray liquid milk, the higher the
pressure

A. The bigger the liquid droplets

B. The smaller the liquid droplets
C. Both A & B are true
D. Both A & B are false

Q37. The current milk production of Vietnam is in the range of

 A. 350 – 500 tones
B. 35,000 – 50,000 tones
C. 350 – 500 thousand tones
D. Above 1.0 million tones

Q38. A lactose solution crystallizes spontaneously when the super saturation degree
reaches

A. 1 time of the final solubility ( ~ saturated solution)

B. 1.6 times
C. 2.1 times
D. Does not crystalize at any degrees of supersaturation

Q39. Phosphatidylcholine belongs to

A. Neutral lipids
B. Proteins
C. Carbohydrates
D. Polar lipids

Q40. Average fat content of buffalo milk and cow milk

A. Buffalo milk ~ cow milk

B. Buffalo milk > cow milk
C. Buffalo milk < cow milk
D. Any of the above depending on the feed

Q41. At 20oC, solid fat content in

A. Milk fat > cocoa butter

B. Milk fat < Cocoa butter
C. Milk fat ~ cocoa butter
D. One of the above depending on the relative humidity

Q42. The major lipids in the fat globules membrane are

A. Triglycerides
B. Diglycerides
C. Monoglycerides
D. Polar lipids (cau tao mang)

Q43. Conditions of sterilization of milk is

 A. 62-65oC, 30 min
B. 72-76 oC, 15-40s
C. 85-90 oC, 1-4s
D. 109-115 oC, 20-30 min

Q44. After homogenization: 0.1 to 0.15 um → < 0.1 um

Q45. Total mineral content of milk is about

A. 0.075 – 0.085 %
B. 0.75 – 0.85 %
C. 7.5 – 8.5 %
D. None

Q.46 Comparision on treatment time of pasteurization techniques

A. Flash < HTST < LTLT

B. Flash > HTST > LTLT
C. Flash > HTST < LTLT
D. Flash < HTST > LTLT

Q47. In processing of UHT (cooled by vacuum chamber) milk, the correct order is

A. Filling – UHT – room temperature storage

B. Filling – UHT – refrigerated storage
C. Aseptic filling – UHT – room temperature storage
D. None

Q48. Compared to normal milk ………… stability of homogenized milk is ?

A. Lower
B. Higher ?
C. Lower during storage at 4oC
D. Higher during storage at room temp

Q49. Comparison of treatment temperatures

A. Thermization > pasteurization > UHT

B. Thermization < pasteurization < UHT
C. UHT < Thermization < pasteurization
D. UHT > Thermization > pasteurization
Q50. In milk, cholesterol is present in

A. Protein
B. Lipid
C. Carbohydrate
D. Vitamin

Q51. Major fraction of fat globules in term of number of fat globules in milk:

a. <1µm

b. 1-12µm

c. >12µm

d. Dependent on stages of lactation

Q52. Concentration of lactulose in:

a. Raw milk > pasteurized milk > sterilized milk

b. Raw milk < pasteurized milk < sterilized milk

c. Raw milk > pasteurized milk < sterilized milk

d. Raw milk ~ pasteurized milk ~ sterilized milk

Q53. Comparision of the ratio of caseins/whey proteins between cow milk and human
milk:

a. Cow ~ human

b. Cow > human

c. Cow < human

d. Any of the above depending on the milk yield

Q54. Milk fraction of fat globules in term of fat volume in milk:

a. < 1 µm

b. 1 – 12 µm

c. > 12 µm
d. Dependent on the period of lactation

Q55. The molecular weight (MW) of BSA is: (66267 Da)

a. < MW of k-casein (150 kDa)

b. < MW of B-casein (250 kDa)

c. A and B are false

d. A and B are true

Q56. Lactose is synthesized in: (only in the Golgi vesicles)

a. Blood

b. Liver

c. None of the above

d. Both of the above

Q57. Comparison on sweetness:

a. Sucrose > glucose > lactose

b. Glucose > sucrose > lactose

c. Lactose > glucose > sucrose

d. Sucrose > lactose > glucose

II. Part 2: TRUE or FALSE

Q1. A maximum allowed concentration of lactulose in UHT milk is set because (limit t⁰)
the milk become toxic if the concentration of lactulose is higher than the allowed
concentration. F

Q2. In manufacture of cheese, enzyme Rennet catalyzes acid-production reaction which

reduce pH and cause coagulation of casein micelles. T

Q3. Separated milk has a lower (higher) density compared to raw milk. F

Q4. Roles of polar lipids in milk is not important (important) because they occur at a
very low concentration. F
Q5. Undenatured (native) whey proteins are not precipitated at their pI values. T

Q6. Alpha and beta-lactose differ considerably in solubility. T

Q7. Milk fat is never oxidized because it contains high proportion of saturated fatty acids.
F

Q8. Compared to indirect sterilized milk, UHT milk has a higher nutritional value. T

Q9. Because of the homeostasis, the composition of secreted milk is unchanged

(changed) regardless the seasons and feeds. F

Q10. Lactose content of human milk is lower than that of cow milk. F

Q11. Tocopherol is soluble (in fat thì T), (còn soluble in cái nào khác thì F)

(Tocopherol, being an antioxidant and a vitamin E, is mainly dissolved in the fat)

Q12. The content of fat is dependent on the cow breeds but the the size fat globules is not
dependent on the breeds. F ?

Q13. Cheese product ….……… low concentrations of lactose

…………………..hydrolyzed by the enzyme Rennet ? (không nhìn hết đề)

Q14. ‘During oxidation rancidity, concentration of peroxides increase then decreases

after that.

Q15. In milk fat, fat HAVE MOST OF THEIR FATTY ACIDS (evenly) distributed
among all 3 positions with glycerol. ???

Q16. The content of lactose in yogurt is negligible because it has been fermented by
lactic acid bacteria ??

III. Filling the gap

Q1. Mastitis milk and colostrum is lower than in lactose concentration compared to
normal milk.

Q2. The component which is responsible for the yellow color of milk fat is beta-
carotene

Q3. The density of separated (skimmed milk) is higher than that of whole milk.

Q4. The spontaneous creaming of heated milk is slower than that of raw milk because of
denaturation of agglutinins.
Q5. Freezing point of fermented milk is lower than that of the starting (beginning) milk
because concentration increase in freezing point depression. ?

Q6. In cow milk, caseins occupy about 79% total proteins.

Q7. CIP stands for Clean In Place.

Q8. The average freezing point of fresh milk is - 0.522. Addition of water into milk
decreases the density.

Q9. Name of the mold which produces ………white……… pigment on Brie cheese is
Penicillium camemberti.

Q10. MFGM stands for Milk fat globule membrane

Q11. K-casein has 169 amino acids, enzyme Rennet splits the link between …105 (Phe)
……..-….…106 (Met)……

Q12. The major fatty acid in the fraction of unsaturated fatty acids of milk fat is oleic
acid has 18 C atoms and one double bond(s).

Q13. The defect ‘late blowing’ in Emmenthal cheese is caused by Clostridia

Q14. Based on moles, saturated fatty acids occupy 70% while unsaturated fatty acid
occupy 30% fatty acids in milk fat.

Q15. The equilibrium equation of lactose solution is [beta]/[alpha] = 1.64 - 0.0027T with
T=temperature in ºC

Q16. In an equilibrium solution of lactose at 0⁰C, the percentage of beta-lactose per total
lactose is: 62%

Q17. Approximate composition of raw milk: water 87.1%, fat 4.0%, lactose 4.6%,
proteins 3.3%

Q18. The major component milk carbohydrates is LACTOSE

Q19. Name several milk components which have Bifidus properties:

- LACTULOSE

- HEXOSAMINES

Q20. Molecular weight of lactulose is higher than that of glucose.

Q21. Pregnancy of cow lasts 9 months.

Q22. The hormon that stimulates the milk synthesis is OXYTOCIN

Q23. A triglyceride is formed from esterification of a molecule(s) of glycerol and 3

molecule(s) of fatty acids.

Q24. pH of fresh milk is in range of 6.6 to 6.8 ?