1. People with high blood pressure or edema are advised to take ________
a) Multivitamin Mineral Milk
b) Low Sodium Milk
c) Sterile Milk
d) Low Lactose Milk
Discussion
Explanation: Low sodium milk is recommended to people with high blood pressure. High amount of sodium in milk has adverse effect on their health.
2. Normal bovine milk contains what amount of protein?
a) 7.5%
b) 5.5%
c) 3.5%
d) 9.5%
Discussion
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 3.5% protein.
3. The aim of pasteurization milk is to ______
a) Improve flavor
b) Kill disease producing organisms
c) Improve color
d) Oxidation
Discussion
Explanation: Pasteurization is a phenomenon of heat treating a liquid or food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has aided to reduce the transmission of diseases
4. People with high blood pressure or edema are advised to take which of the following?
a) Multivitamin Mineral Milk
b) Low Sodium Milk
c) Sterile Milk
d) Low Lactose Milk
Discussion
Explanation: People with high blood pressure should refrain from high sodium content food) they are advised to consume low sodium milk
5. Evaporated milk is concentrated to approximately what times the solid of normal whole milk?
a) 2.25 times
b) 6.25 times
c) 7 times
d) 8.5 times
Discussion
Explanation: In the process of preparation of Evaporated milk it is concentrated) The concentration should be 2.25 times the solid of normal whole milk
6. 10-15 % more milk is produced with which growth hormones if injected to lactating cows?
a) Auxin
b) Bovine Growth Hormone
c) Ethylene
d) Trypsin
Discussion
Explanation: Growth hormones aid in increased milk production in lactating cows. Approximately 18% of increased milk production is noticed by injecting Bovine Growth Hormone
7. The process to increase in volume caused by whipping air into the ice cream mix during freezing is called?
a) Homogenization
b) Aging
c) Overrun
d) Hardening
Discussion
Explanation: Ice cream overrun refers to the amount of air pushed into the ice cream while it is being made. Standard of 50%overrun means that the ice cream is made with one part air to every two parts cream
8. Semisolid ice cream is placed in a hardening room at a temperature of about?
a) -15 °C
b) -20 °C
c) -34 °C
d) -44 °C
Discussion
Explanation: Ice cream is a dairy dessert. -34℃ is the temperature preferred to toughen the semisolid ice cream
9. The “eyes” in swiss cheese are formed by the growth of which of the following microorganism?
a) Leuconostoc
b) Propionibacterium
c) Streptococcus
d) Lactobacillus
Discussion
Explanation: In Swiss-type cheeses, the eyes form as a result of the activity of propionic acid bacteria (propionibacteria), notably Propionibacterium freudenreichii subsp. shermanii. These bacteria transform lactic acid into propionic acid and carbon dioxide
10. Yogurt contains mixed lactic acid culture containing which of the following?
a) Lactobacillus bulgaricus and Streptococcus thermophilus
b) Lactobacillus bulgaricus and Propionibacterium
c) Lactobacillus bulgaricus and Leuconostoc
d) Leuconostoc and Propionibacterium
Discussion
Explanation: The bacteria used to make yogurt are known as “yogurt cultures”. Lactobacillus bulgaricus and Streptococcus thermophilus are two strains used in yogurt preparation.