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Food Science & Technology Quiz (27/03/2021)
Q1. Casein Is Precipitated At _____pH In Milk?
(A) 4.0
(B) 4.8
(C) 4.6
(D) 5.0
ANSWER – (C) 4.6
- Casein Is Precipitated At 4.6 pH In Milk. For Casein, The IEP Is Approximately 4.6 And It Is The PH Value At Which Acid Casein Is Precipitated. In Milk, Which Has A PH Of About 6.6, The Casein Micelles Have A Net Negative Charge And Are Quite Stable.
READ MORE – FOOD TECHNOLOGY (17/02/2021)
Q2. Sandiness In Ice Cream Is Due To?
(A) Casein
(B) Phospholipids
(C) Calcium
(D) Lactose
ANSWER – (D) Lactose
- Sandiness In Ice Cream Is Due To Lactose. Sandiness In Ice-Cream Due To Lactose Crystallization Can Still Be A Problem In Many Circumstances. Lactose Crystallization Occurs In Ice-Cream As The Unfrozen Phase Becomes Supersaturated.
READ MORE – Food Science & Technology Quiz (27-12-2021)
Q3. Which Of The Following Is Exclusively Found In Milk?
(A) Lactose
(B) Phospholipids
(C) Vitamin D
(D) Sucrose
ANSWER – (A) Lactose
- Cow’s Milk Contains 4 Or 5% Lactose. Lactose, Being Water Soluble, Is Associated With The Whey Portion Of Dairy Foods.
READ MORE – FOOD SCIENCE (27/01/2021)
Q4. The Milk Pigment Riboflavin Is?
(A) Fat-Soluble
(B) Water Soluble
(C) Both
(D) None
ANSWER – (B) Water Soluble
- Milk Pigment Riboflavin Is Water Soluble. Riboflavin (Also Known As Vitamin B2) Is One Of The B Vitamins, Which Are All Water Soluble.
READ MORE – Food Science & Technology Quiz (17-12-2021)
Q5. The Yellow Color Of Milk Products Like Ghee Is Due To?
(A) Cholesterol
(B) Carotene
(C) Riboflavin
(D) Xanthophyll
ANSWER – (B) Carotene
- Carotene Is Fat-Soluble And Responsible For The Yellow Colour Of Milk, Cream, Butter, Ghee And Other Fat-Rich Dairy Products
READ MORE – FOOD TECHNOLOGY (25/03/2021)
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