Question

Viscosity of milk and milk products is important in not determining __________

(a) the rate of creaming

(b) rates of mass and heat transfer

(c) the flow conditions in dairy processes

(d) spoilage rate

The question was posed to me during an online interview.

This intriguing question originated from Flow Behaviour Models topic in division Rheology of Dairy Engineering

Answer 1

The correct choice is (d) spoilage rate

To explain I would say: Viscosity of milk and milk products plays an important role in determining the rate of creaming. It also helps in determining rates of mass and heat transfer and flow conditions in the dairy process.