Q1. The amount of MSNF content in ice cream should be in the range of

1. 5-8 %
2. 11-13 %
3. 20-24 %
4. 30-34 %

ANSWER – B. 11-13 %

• Explanation – In ice cream, the percentage of MSNF varies inversely with the fat level of the mix and ranges from 11 to 13 percent. By requiring a minimum protein level of 3.5 percent, PFA regulation prohibits less than 10.7% SNF. The incidence of the ‘sandiness’ fault in ice cream is the limiting factor for MSNF. According to the changeover, the MSNF should not be more than 15.6-18.5 percent of the TS in the mix (slow or rapid). So, the amount of MSNF content in ice cream should be in the range of 11-13%.

READ MORE – FOOD TECHNOLOGY (21-09-2021)

Q2. The average size of the air cells in ice cream ranges from?

1. 80 to 100 microns
2. 110 to 185 microns
3. 200 to 250 microns
4. 250 to 300 microns

ANSWER: B. 110 to 185 microns

• Explanation – After the manufacture of non-molded products like ice creams, air cells or cells and ice crystals begin to develop. During shipping, store storage, or consumer transport and storage of products, there is a large increase of cells, air cells, and ice crystals. The production of an icy texture, loss of air, and formation of big air cells in the product with a size range of around 110-185 microns is caused by partial freezing of the mix in the freezer followed by quiescent freezing in the molds.

READ MORE – FOOD TECHNOLOGY (01-10-2021)

Q3. The average size of the ice crystals in ice cream is?

1. 30 to 38 microns
2. 40 to 45 microns
3. 45 to 55 microns
4. 60 to 65 microns

ANSWER – C. 45 to 55 microns

• Explanation: Ice crystals can be anywhere from 1 to 150 µm in length, with an average size of 45 to 55 microns. Small ice crystals, ranging in size from 10 to 20 m, give ice cream its smooth and creamy texture, but bigger ice crystals, greater than 50 m, give it a gritty feel. It is critical to understand ice formation (also known as crystallization) during the freezing of ice cream in order to make ice cream with the tiniest possible ice crystals.

READ MORE – FOOD TECHNOLOGY (31/08/2021)

Q4. Which of the following is TRUE related to ice cream?

1. MSNF lowers the freezing point of the ice cream
2. The fat in ice cream retards the rate of whipping
3. MSNF causes salty taste and sandiness
4. All of the above

ANSWER: D. All of the above

• Explanation: Ice cream contains between 10 and 12 percent milk fat. The main downside of milk fat is that it is high in calories and cholesterol, and it also slows down the whipping process. MSNF provides dietary value, improves palatability and texture, and resists melting in ice cream. However, they lower the freezing point, which results in a salty flavor and sandiness, which are drawbacks.

READ MORE – FOOD TECHNOLOGY (11-10-2021)

Q5. The purpose of aging prior to ice cream freezing is?

1. To cool it down before freezing
2. To allow the milk fat to partially crystallize and give the protein stabilizers time to hydrate.
3. To improve the whipping ability of the ice cream mix.
4. All the above

ANSWER: D. All the above

READ MORE – Food Science Technology Quiz (20-10-2021)

Connect with us on Telegram for future updates – Click Here