Q1. By Regulation, Milk From Cows Treated With Antibiotics Usually Must Be Withheld For ______ Hours?

A) 48 – 72
B) 30 – 60
C) 48 – 108
D) 72 – 96

ANSWER – A) 48 – 72

• Products Containing Antibiotics May Cause Sensitivity And Allergic Reactions In Humans. Hence, It Has To Be Withheld Before Usage.

READ MORE – FOOD SCIENCE (09/01/2021)

Q2. Rules Developed By The ___ Are Designed To Protect The Health And Welfare Of Consumers?

A) United States Department Of Agriculture (USDA)
B) Protein And Lactose Organization (PLO)
C) Future Farmers Of America (FFA)
D) Food And Drug Administration (FDA)

ANSWER – D) Food And Drug Administration (FDA)

• The Food And Drug Administration Is Responsible For Protecting Public Health By Ensuring The Safety, Efficacy, And Security Of Human And Veterinary Drugs, Biological Products, And Medical Devices; And By Ensuring The Safety Of Our Nation’s Food Supply, Cosmetics, And Products That Emit Radiation.

READ MORE – FOOD SCIENCE (19/01/2021)

Q3. What Is The Principal Carbohydrate In The Milk Of All Mammals?

A) Lactose
B) Glucose
C) Sucrose
D) Fructose

ANSWER – A) Lactose

• Human Milk Contains Approximately 7% Lactose By Weight, Which Is Among The Highest Lactose Concentrations Of All Mammalian Milk. Cow’s Milk Contains 4 Or 5% Lactose.

Q4. Percentage Of Water In Buffalo Milk Is?

A) 65-67 %
B) 70-75 %
C) 80-85 %
D) 87-90 %

ANSWER – D) 87-90 %

• Water Is The Main Component In Buffalo Milk. Apart From Water, It Contains Lipids, Proteins And Lactose, And Perhaps 100 Minor Constituents.

Q5. Soft Fats In Milk Fat Are?

A) Lauric & Stearic
B) Capric & Lauric
C) Oleic & Butyric
D) Oleic & Lauric

ANSWER – C) Oleic & Butyric

• Soft Fat Has A High Content Of Low-Melting Fatty Acids And At Room Temperature, This Fat Has A Large Continuous Fat Phase With A Low Solid Phase. A Soft Milk Fat Will Make A Soft And Greasy Butter, Whereas Butter From Hard Milk Fat Will Be Hard And Stiff.

READ MORE – FOOD SCIENCE (28/01/2021)