Q1. The Milk Obtained When Butter Oil, Skim Milk Powder, And Water Are Combined In The Correct Proportion To Yield Fluid Milk Is Called As?

A} Reconstituted Milk
(B) Recombined Milk
(C) Mixed Milk
(D) Filled Milk

ANSWER – (B) Recombined Milk

• Recombined Milk Is The Product Obtained When Butter Oil, Skim Milk Powder And Water Are Combined In The Correct Proportion To Yield Fluid Milk. Milk Fat May Also Be Obtained From Other Sources, Like Unsalted Butter, Fresh Sweet Cream Or Plastic Cream. Under The FSSAI Rules Recombined Milk Should Contain Min. 3% Fat And Min. 8.5% SNF.

READ MORE – Food Science & Technology Quiz (11-01-2022)

Q2. Which Process Is Used In Inactivation Of Enzyme In Canning?

(A) Blanching
(B) Pasteurization
(C) Heating
(D) UHT

ANSWER – (A) Blanching

• Blanching Is Used To Destroy Enzymatic Activity In Vegetable And Some Fruits Prior To Other Processing Like Freezing Or Dehydration Or Canning Or Thermal Processing. It Is A Pretreatment By Mild Heat For A Specific Time Followed By Rapid Cooling Or Passing Immediately To The Next Processing Stage.

READ MORE – Food Science & Technology Quiz (09-01-2022)

Q3. Which Enzyme Is Responsible For Converting Sugar Into Alcohol And Co2?

(A) Proteases
(B) Amylases
(C) Lipases
(D) Zymase

ANSWER – (D) Zymase

• Zymase Is An Enzyme Complex That Is Responsible For The Fermentation Of Sugarinto Ethanol And Carbon Dioxide. It Occurs Naturally In Yeasts.Sugars Are Broken Down In Presence Of Oxygen To Produce Energy. The Carbon Dioxide And Water Are Released During This Reaction As Byproducts.

READ MORE – Food Science & technology Quiz (31-10-2021)

Q4. Strength Of Brine Is Measured By Using?

(A) Photometer
(B) Spectrophotometer
(C) Refractometer
(D) Salinometer

ANSWER – (D) Salinometer

• Strength Of Brine Is Measured By Using Salinometer. Salinometer, Also Called Salinimeter Or Salimeter, Device Used To Measure The Salinity Of A Solution. It Is Frequently A Hydrometer That Is Specially Calibrated To Read Out The Percentage Of Salt In A Solution.

READ MORE – Food Science & Technology Quiz (25-11-2021)

Q5. Which Chemical Is Used For Preserving Colored Product?

(A) Sodium Benzoate
(B) Potassium Metabisulphate
(C) Calcium Bicarbonate
(D) Citric Acid

ANSWER – (A) Sodium Benzoate

• Sodium Benzoate Is A Preservative, With The E Number E211. The Mechanism Starts With The Absorption Of Benzoic Acid Into The Cell. If The Intracellular PH Falls To 5 Or Lower, The Anaerobic Fermentation Of Glucose Through Phosphofructokinase Decreases Sharply Which Inhibits The Growth And Survival Of Microorganisms That Cause Food Spoilage.

READ MORE – Food Science & Technology Quiz (10-01-2022)