Q1. _________ cream coagulates are known as Cream feathers.

1. Coffee cream
2. Table cream
3. Whipping cream
4. Recombined cream

ANSWER: 1. Coffee cream

• Explanation – Coffee cream coagulates are known as Cream feathers. Coffee cream is a light or thin fresh cream with 18 to 25% fat content. It is mostly used in the preparation of coffee. If there is any lactic acid in this cream, it will coagulate after being mixed with coffee. Cream feathers are coagulated cream globules. The addition of sodium citrate to this somewhat acidic cream can help reduce feathering. If the coffee-making water has more calcium, the cream feathering will be faster.

READ MORE – FOOD TECHNOLOGY (15-09-2021)

Q2. In the artificial cream, butterfat is substituted with margarine fat, and the resulted product is known as?

1. Table cream
2. Sterilized cream
3. Fermentation cream
4. Synthetic cream

ANSWER: 4. Synthetic cream

• Explanation: Butterfat is replaced with margarine fat in artificial cream, and the resulting product is known as synthetic cream. Margarine is a butter substitute and imitation. In the creation of synthetic cream, the refined oils are carefully combined to have some physical properties that are similar to butterfat. Egg yolk, vegetable lecithin, and glycerol-mono or di-stearated, for example, maybe used as emulsifiers in synthetic cream.

READ MORE – FOOD TECHNOLOGY (25-09-2021)

Q3. The most satisfactory fat content for the production of whipping cream is?

1. 20 – 25%
2. 30 – 35%
3. 25 – 30%
4. 35 – 40%

ANSWER – 2. 30 – 35%

• Explanation: Whipping is the process of creating a gas emulsion or foam by beating cream. Whipped cream is quite stable. This is used to decorate cakes, ice creams, and other desserts. To make whipped cream, the fat content should be between 30-35 percent. The ideal aging time is 24 hours at 40 degrees Celsius. Cream’s whip-ability is reduced by homogenization, acidity, and stabilizers.

READ MORE – FOOD TECHNOLOGY (05-10-2021)

Q4. ________ of sour cream for butter making refers to a partial reduction in its acidity.

1. Whipping
2. Neutralization
3. Homogenization
4. Standardization

ANSWER: 2. Neutralization

• Explanation: The term “neutralization” refers to a partial reduction in the acidity of sour cream before it is used to make butter. The goal of neutralization is to prevent buttermilk from losing too much fat as a result of churning very acidic pasteurized cream. To prevent the development of off-flavors, which can occur when high acid cream is pasteurized. To enhance the shelf life of butter manufactured from high acid cream. During storage, salted butter takes on a fishy flavor.

READ MORE – FOOD TECHNOLOGY (15/08/2021)

Q5. Skimming efficiency is assessed as the _____ content of the skim milk.

1. Fat
2. Water
3. Mineral
4. Soluble solids

ANSWER – 1. Fat

• Explanation – Normally, the goal of separation is to recover as much fat from the whole milk as possible in the cream fraction, while leaving as little fat in the skim milk as possible. The fat content of skim milk is used to determine skimming efficiency. To meet the varied criteria and functional needs of these products, the fat level of skim milk must below if it is to be turned into skim powder or casein.

READ MORE – Food Science Technology Quiz (14-10-2021)

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