a) Glucose & Fructose b) Glucose & Glactose c) Glucose & Glucose d) Glucose & Maltose Answer: ...
View QuestionTemperature used in UHT treatment is __________
a) 90-100 °C b) 100-120 °C c) 120-125 °C d) 130-140 °C Answer: d Explanation: Ultra-high ...
View QuestionRennet belongs to ___________
a) Lipases b) Catalase c) Proteinases d) Phosphatases Answer: c Explanation: Rennet is a complex of enzymes ...
View QuestionDestruction of which enzyme is used as an index of super-HTST pasteurization?
a) Catalase b) Lipase c) Lactoperoxidase d) Pepsin Answer: c Explanation: Lactoperoxidase is an enzyme. It ...
View QuestionHow many indigenous enzymes have been reported in bovine milk?
a) 30 b) 60 c) 50 d) 40 Answer: c Explanation: Bovine milk contains the nutrients needed ...
View QuestionWhich of the following is an example of soft cheese is?
a) Cheddar b) Swiss c) Brick d) Cottage Answer: d Explanation: Soft cheese is probably our ...
View QuestionWhey is the by-product in the manufacture of?
a) Skimmed milk b) Butter c) Cheese d) Yogurt Answer: c Explanation: Whey is the liquid remaining ...
View QuestionPercentage of mineral matter in milk is about ________
a) 1 % b) 0.7 % c) 1.5 % d) 0.05 % Answer: ...
View QuestionPrincipal protein in milk is ___________
a) Albumin b) Lactalbumin c) Casein d) Lactoglobulin Answer: c Explanation: Proteins are the building blocks of ...
View QuestionSoft fats in milk fat are __________
a) Lauric & Stearic b) Capric & Lauric c) Oleic & Butyric d) Oleic & Lauric Answer: ...
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