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August 5, 2021 Quiz

FFood Science & Technology Quiz (08/06/2021)

Q1. Which Of The Following Unit Operation Is Carried Out For Sorghum Processing? A. Malting B. Pearling C. Conching D. Churning Answer: Pearling Pearling Or Decortications Is A Unit Operation Carried Out In Sorghum Processing Where Cleaned Grains Are Wetted By Spraying Water For ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (09/06/2021)

Q1. Packaged Drinking Water Has BIS Standard Of? A. IS 14543 B. IS 14453 C. IS 14354 D. IS 14344 Answer: IS 14543 IS 14543: 2016 Packaged Drinking Water (Other Than Packaged Natural Mineral Water) Indian And IS 13428 For Packaged Natural Mineral Water. According ...
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August 5, 2021 Quiz

Food Science & Technology Quiz ( 11/06/2021)

Q1. Maximum Milk Fat% (Dw) For Low-Fat Ice Cream? A. 2.5% B. 3.5% C. 4% D. 4.5% Answer: 2.5% According To FSSAI, FOOD SAFETY AND STANDARDS (FOOD PRODUCTS STANDARDS AND FOOD ADDITIVES) REGULATIONS, 2011, 2.1.14 Standard For Ice Cream, Kulfi, Chocolate Ice Cream, Softy ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (12/06/2021)

Q1. Name the type of cheese similar to paneer? A.Mozzarella cheese B. Cottage cheese C. Cheddar cheese D. All of the above Answer: Cottage cheese Unsalted Cottage Cheese is called paneer and may sometimes have heavy cream in it. homemade cottage cheese is creamier ...
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August 5, 2021 Quiz

Food Science & technology Quiz (13/06/2021)

Q1. Identify The Mycotoxin Present In Blue Cheese Amongst The Following? A. Aflatoxin B. Fumonisins C. Patulin D. Roquefortine Answer: Roquefortine Blue Cheese Made With Cultures Of The Mold Penicillium Roqueforti Giving It Spots Or Veins Of The Mold Throughout The Cheese, Which Can ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (14/06/2021)

Q1. Ropiness is a spoilage condition observed in? A. Bread B. Maple sap C. Raw milk D. All of the above Answer: All of the above Mostly Lactobacillus spp., A. Viscolactis, and coliforms produce extracellular polymers that increase the viscosity of milk and cause ...
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August 5, 2021 Quiz

FOOD TECHNOLOGY (10/06/2021)

Q1. The Antimicrobial Compound Present In Garlic Is? A. Eugenol B. Capsaicin C. Allicin D. Dodecenal Answer: Allicin Allicin (Diallylthiosulfinate) Is A Molecule From Garlic (Allium Sativum). It Has Been Proved That It Has Broad Antimicrobial Activities Against Gram-Positive And Gram-Negative Bacteria, Antibiotic-Resistant Strains, ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (15/06/2021)

Q1. Which Enzyme Is The Indicator Of Milk Pasteurization? A. Alkaline Phosphatase B. Lysozyme C. Lipase D. Proteinase Answer – Alkaline Phosphatase Explanation: Alkaline Phosphatase Is A Heat-Sensitive Enzyme In Milk That Is Used As An Indicator Of Pasteurization. If Milk Is Properly Pasteurized, ...
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August 5, 2021 Quiz

FOOD TECHNOLOGY (16/06/2021)

Q1. Target Microorganism For Milk Pasteurization Is? A. Coxiella Burnetii B. Clostridium Botulinum C. Streptococcus Cerevisiae D. Staphylococcus Aureus Answer: Coxiella Burnetii Pasteurization Systems Are Designed To Provide A 5 Log Reduction Of The Microbial Load Using The Most Thermotolerant Target Pathogen Coxiella Burnetii. ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (17/06/2021)

Q1. Range Of Water Activity For Honey? A. 0.5-0.6 B. 0.4-0.5 C. 0.65-0.7 D. 0.5-0.65 Answer: 0.5-0.65 Water Activity (Aw) Of A Food Is The Ratio Between The Vapor Pressure Of The Food Itself, And The Vapor Pressure Of Distilled Water Under Identical Conditions. ...
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