56 practice sets · Page 1 of 3
Yogurt contains mixed lactic acid culture containing
Lactobacillus bulgaricus and Streptococcus thermophilus
Lactobacillus bulgaricus and Propionibacterium
Lactobacillus bulgaricus and Leuconostoc
None of the above
Yellow color of milk fat is due to presence of?
Vitamin D
Carotinoids
Calcium
Folic Acid
Which one of the following is not fermented beverages?
Kefir
Leban
Buttermilk
Kaumiss
Which one is used as an emulsifying agent in process cheese blend?
Paprika
Pectin
Glycerides
Whay Powder
Which of the following has largest particle size in milk?
lactose
casein micelles
fat globule
Which is the pre-dominating organism in dirty utensils of milk?
Lactobacillus bulgaricus
Propionibacterium
Streptococcus lactis
All of the above
Which enzyme is tested for cream pasteurization?
Plasmin
Phosphatas
Catalase
peroxidase
Whey is the by-product in the manufacture of
Skimmed milk
Butter
Cheese
Yogurt
What is the principal carbohydrate in the milks of all mammals?
Lactose
Glucose
Sucrose
Fructose
What is the average specific gravity of normal whole milk at 16 degree Celcius?
0.903
1.032
1.582
2.032
What is the average boiling point of milk?
100-101 degree Celcius
105-110 degree Celcius
115-117 degree Celcius
102-105 degree Celcius
What is the application of any effective method or substance to a clean surface for destruction of pathogen is called?
Pasteurization
High Temperature Treatment
Sanitization
Cleaning
What is freezing point of milk?
0 degree Celcius
-0.55 degree Celcius
-1 degree Celcius
-1.55 degree Celcius
The specific gravity of milk fat at 21 degree Celcius is?
0.7
0.82
0.93
0.98
The process to increase in volume caused by whipping air into the ice cream mix during freezing is called?
Homogenization
Aging
Overrun
Hardening
The process of raising or lowering the percent of fat in milk or cream to a desired standard is called?
Enrichment
Fortification
Standardization
None of the above
The melting point of milk fat varies normally between
32-36 degree Celcius
40-45 degree Celcius
20-25 degree Celcius
26-30 degree Celcius
The iodine number measures the amount of
Free Fatty Acids
Saturated Fatty Acids
Chain Length of Fatty Acids
Unsaturated Glycerides
The high nutritive value of cheese is due to
High mineral contents
High protein contents
Taste & flavor
All of the above
The eyes in swiss cheese are formed by the growth of
Leuconostoc
Propionibacterium
Streptococcus
Lactobacillus
