a) Enrichment b) Fortification c) Standardization d) Addition Answer: c Explanation: Standardization of milk refers to ...
View QuestionChlorine compounds have widespread acceptance in the dairy industry due to?
a) Non-toxicity b) High sanitizing efficiency c) High corrosiveness d) Oxidative properties Answer: b Explanation: Sanitization ...
View QuestionFood value of ice cream depends to a large extent on its?
a) Flavor b) Volume c) Composition d) Taste Answer: c Explanation: The food value of a particular ...
View QuestionThe high nutritive value of cheese is due to which of the following?
a) High mineral contents b) High protein contents c) Taste & flavor d) Rancidity Answer: b Explanation: ...
View QuestionEnergy value of a food is measured in terms of?
a) Carbohydrates b) Fats c) Proteins d) Calories Answer: d Explanation: Energy value calculation uses a ...
View QuestionWhich is the pre-dominating organism in dirty utensils of milk?
a) Lactobacillus bulgaricus b) Propionibacterium c) Streptococcus lactis d) Phosphorous Answer: c Explanation: Streptococcus lactis, Members of ...
View QuestionWhat is the average specific gravity of normal whole milk at 16 °C?
a) 0.903 b) 1.032 c) 1.582 d) 2.032 Answer: b Explanation: The specific gravity of milk measured ...
View QuestionWhat is the average boiling point of milk?
a) 100-101 °C b) 105-110 °C c) 115-117 °C d) 102-105 °C Answer: a Explanation: Milk ...
View QuestionStarch is split by which enzyme?
a) Lactase b) Diastase c) Phosphatase d) Catalase Answer: b Explanation: Diastase is an enzyme group that ...
View QuestionTests for proper pasteurization are based on the activity of which enzyme?
a) Lactase b) Diastase c) Phosphatase d) Catalase Answer: c Explanation: Phosphatase is an enzyme which ...
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