441.
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
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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
The aim of pasteurization milk is to
Improve flavor
Kill disease producing organisms
Improve color
None of the above
Tests for proper pasteurization are based on the activity of which enzyme?
Lactase
Diastase
Phosphatase
Catalse
Temperature used in UHT treatment is
90-100 degree Celcius
100-120 degree Celcius
120-125 degree Celcius
130-140 degree Celcius
Starch is split by which enzyme?
Lactase
Diastase
Phosphatase
Catalse
Sponification number of butter fat is
190
195
210
231
Soft fats in milk fat are
Lauric & Stearic
Capric & Lauric
Oleic & Butyric
Oleic & Lauric
Semisolid ice cream is placed in a hardening room at a temperature of about?
-15 degree Celcius
-20 degree Celcius
-34 degree Celcius
-44 degree Celcius
Rennet belongs to
Lipases
Catalase
Proteinases
Phosphatases
Principal protein in milk is
Albumin
Lactalbumin
Casein
Lactoglobulin
Percentage of water in buffalo milk is
65-67 %
70-75 %
80-85 %
87-90 %
Percentage of mineral matter in milk is about
1%
0.70%
1.50%
0.05%
People with high blood pressure or edema are advised to take
Multivitamin Mineral Milk
Low Sodium Milk
Sterile Milk
Low Lactose Milk
Normal bovine milk contains protein about
7.50%
5.50%
3.50%
9.50%
Most variable constituent of milk is
proteins
fat
lactose
minerals