21.
The aim of pasteurization milk is to
A
Improve flavor
B
Kill disease producing organisms
C
Improve color
D
None of the above
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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
Milk is an emulsion
Oil-in-Water
Water-in-Oil
Oil-in-Oil
Oil-in-Starch
Milk fat differs from other common fats in having a larger percentage of
Free Fatty Acids
Saturated Fatty Acids
Volatile Fatty Acids
None of the above
Mammary glands complete unit of milk synthesis of is called
lumen
micelles
alveolus
secretary cells
Legal butter must contain at least what percentage of fat?
70%
80%
90%
95%
Lactose reduces copper salt to?
Cupric Oxide
Cuprous Oxide
Copper Oxide
None of the above
Lactose is disaccharide containing
Glucose & Fructose
Glucose & Glactose
Glucose & Glucose
Glucose & Maltose