Q1. Pasteurization Temperature Of Milk Is Dependant On?

A} Time
B} Quantity Of Milk
C} Distance Of Fluid Flow
D} Milk Composition

ANSWER – A} Time

• For All The Microbial Destruction The Time-Temperature Combination Is Taken Into Consideration, Here In Pasteurization When More Temperature Is Applied Lower Time Of Exposure Is Required To Get The Same Effect (Time And Temperature Inverses Relationship).

READ MORE – Food Science & Technology Quiz (17-01-2022)

Q2. Buffer Solution Is One Which?

A} Cannot Maintain PH
B} Can Maintain PH
C} Contain Both Acids And Bases
D} More Alkaline

ANSWER – B} Can Maintain PH

• A Buffer Is A Solution Or Substance That Have The Ability To Maintain PH And Bring It Back To Optimal Value By Addition Or Removal Of H Ions.

READ MORE – Food Science & Technology Quiz (15-01-2022)

Q3. Fat Globules In Sheep’s Milk Range In Size?

A} 0.5 To 25 Microns
B} 20-40 Microns
C} 45-65 Microns
D} None Of The Above

ANSWER – A} 0.5 To 25 Microns

• The Fat Globules Size Of Unhomogenized Milk Is In The Range Of 0.5 To 25 Microns. And For Homogenized Milk Fat Globules Size Is 0.2 To 2.0 Microns.

READ MORE – Food Science & Technology Quiz (30-12-2021)

Q4. A Natural Sources Of Vitamin E Is?

A} Kidney Beans
B} Mutton
C} Wheat Germ
D} All Of The Above

ANSWER – C} Wheat Germ

• Wheat Germ Is A Good Source Of Vitamin E (Tocopherol) An Essential Nutrient With Antioxidant Properties. Germ Portion Of All Cereal Have The Vitamin E Content But Wheat And Maize-Germ Have More Vitamin E As Compared To Other Cereals.

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

Q5. The Yellow Color Of Cow Milk Is Due To?

A} Fatty Acids
B} Sterols
C} Carotenoids
D} Vitamins

ANSWER – C} Carotenoid

• The Yellow Color Of Cow Milk Is Due To A Fat-Soluble Pigment Carotenoid, (Beta Carotene Precursor Of Vitamin A) And In Buffalo Milk, The Beta-Carotene Is Seen As Vitamin A (A Fat-Soluble Vitamin).

READ MORE – Food Science & Technology Quiz (17-01-2022)

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