pexels-pixabay-247373-1200×800

FOOD SCIENCE – (22/01/2021)

Q1. Which Of The Following Milk Contains More Protein?

A} Goat Milk

(B) Sheep Milk

(C) Buffalo Milk

(D) Domestic Rabbit

ANSWER – (D) Domestic Rabbit

  • Domestic Rabbit Milk Contains Around 13.5% Of Protein.

READ MORE – FOOD SCIENCE (02/01/2021)

Q2. Proteins Contained In Greenish-Yellow Clear Liquid That Separates Out Of Milk After Precipitation Of Caseins At PH 4.6 Are Called As?

(A) Whey Proteins

(B) Milk Proteins

(C) NPN

(D) None Of The Above

ANSWER – (A) Whey Proteins 

  • Whey Protein Is A Mixture Of Proteins Isolated From Whey, The Liquid Material Created As A By-Product Of Cheese Production.

READ MORE – FOOD SCIENCE (12/01/2021)

Q3. Pasteurization Of Milk Does Not Result In A Loss But Exposure To Light Will Result In Loss Of?

(A) Vitamin A        

(B) Vitamin C

(C) Vitamin D

(D) Vitamin K

ANSWER – (A) Vitamin A        

  • Pasteurization Of Milk Does Not Result In Vitamin A Loss But Exposure To Light Will Result In Loss.

Q4. Which Of The Following Is A Performance Parameter For The Food Industry?

(A) Hygiene
(B) Labour Used
(C) Hygiene & Labour Used
(D) None Of The Mentioned

ANSWER – (C) Hygiene & Labour Used

  • Hygiene And Labour Used Are Both Performance Parameters For The Food Industry.

Q5. Which Of The Following Is A Technique Applied To The Processing Of Fresh Meat?

(A) Chopping
(B) Protein Extraction
(C) None Of The Mentioned
(D) Chopping & Protein Extraction

ANSWER – (D) Chopping & Protein Extraction

  • Both Of The Processes Mentioned Are Techniques To Process Fresh Meat.

READ MORE – FOOD SCIENCE (21/01/2021)

Leave a Comment

Your email address will not be published.