a) Vitamin D b) Carotinoids c) Calcium d) Folic Acid Answer: b Explanation: Carotenoids are plant pigments ...
View QuestionLactose reduces copper salt to?
a) Cupric Oxide b) Cuprous Oxide c) Copper Oxide d) Cupric dioxide Answer: b Explanation: Lactose ...
View QuestionEnergy value of milk having 3.5% fat according to Sharp’s Formula will be?
a) 60 b) 60.5 c) 62.5 d) 65.5 Answer: b Explanation: The energy value of a food ...
View QuestionSponification number of butter fat is ___________
a) 190 b) 195 c) 210 d) 231 Answer: d Explanation: The saponification number is the number ...
View QuestionMilk fat differs from other common fats in having a larger percentage of ______
a) Free Fatty Acids b) Saturated Fatty Acids c) Volatile Fatty Acids d) Unsaturated Fatty acid Answer: ...
View QuestionThe iodine number measures the amount of what?
a) Free Fatty Acids b) Saturated Fatty Acids c) Chain Length of Fatty Acids d) Unsaturated Glycerides
View QuestionThe specific gravity of milk fat at 21°C is?
a) 0.70 b) 0.82 c) 0.93 d) 0.98 Answer: c Explanation: The specific gravity depends on the ...
View QuestionThe melting point of milk fat varies normally between _______
a) 32-36 °C b) 40-45 °C c) 20-25 °C d) 26-30 °C Answer: a Explanation: Milk is ...
View QuestionYogurt 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 ...
View QuestionThe “eyes” in swiss cheese are formed by the growth of which of the following microorganism?
a) Leuconostoc b) Propionibacterium c) Streptococcus d) Lactobacillus Answer: b Explanation: In Swiss-type cheeses, the eyes form ...
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