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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, ...
Kattu Food Tech
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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. ...
Kattu Food Tech
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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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August 5, 2021 Quiz

Food Science & Technology Quiz (18/06/2021)

Q1. Lowry Test Is Used For Measurement Of? A. Proteins B. Sugar C. Phosphorus D. Iron Answer: Proteins Lowry Protein Assay Is A Biochemical Assay For Determining The Total Level Of Protein In A Solution. Protein Concentration Lies In The Reactivity Of The Peptide ...
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August 5, 2021 Quiz

FOOD TECHNOLOGY (19/06/2021)

Q1. What Is The Optimum Temperature For The Growth Of Baker’s Yeast (Saccharomyces Cerevisiae)? A. 18-20℃ B. 28-32℃ C. 40-48℃ D. 10-15℃ Answer: 28-32℃ Saccharomyces Cerevisiae, A Type Of Budding Yeast, Is Able To Ferment Sugar Into Carbon Dioxide And Alcohol And Is Commonly Used ...
Kattu Food Tech
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August 5, 2021 Quiz

Food Science & Technology Quiz (20/06/2021)

Q1. Rice Polishing Destroys Which Vitamin Amongst The Following? A. Thiamine B. Ascorbic Acid C. Riboflavin D. Pyridoxine Answer: Thiamine Thiamine Is A Water-Soluble Vitamin That Is Present In Meat, Beef, Pork, Legumes, Whole Grains, And Nuts; However, Milled Rice And Grains Have Little ...
Kattu Food Tech
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August 5, 2021 Quiz

Food Science & Technology Quiz (21/06/2021)

Q1. Flat Sour In Thermally Processed Foods Is Caused By? A. Bacillus Coagulans B. Penicillium Digitatum C. Colletotrichum Lindemuthianum D. Aspergillus Niger Answer: Bacillus Coagulans Bacillus Coagulans Are Nonpathogenic, Thermotolerant, And Acidophilic Bacteria. It Is A Major Food Spoilage Microorganism Associated With Canning Because ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (22/06/2021)

Q1. Refractometer Is Used For The Measurement Of? A. Gravity B. Specific Gravity C. Sugar Concentration D. Pressure Answer: Sugar Concentration A Hand Refractometer Is Used For Measuring Refractive Index Which Is Widely Used For Measuring The Sugar Concentration Of Sugarcane, Syrups, Jams, Juices, ...
Kattu Food Tech
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