Q1. Mineral content in the milk is?

1. 0.2 – 0.3%
2. 0.3 – 0.5%
3. 0.5 – 0.6%
4. 0.7 – 0.8%

ANSWER – 4. 0.7 – 0.8%

• Explanation – Milk has a mineral content of around 0.7–0.8 percent. The mineral component of milk (approximately 8–9 g/L) contains cations (calcium, magnesium, sodium, and potassium) as well as anions (calcium, magnesium, sodium, and potassium) (inorganic phosphate, citrate, and chloride). These ions serve a crucial function in the structure and stability of milk. Milk is a poor supply of iron and copper.

READ MORE – FOOD TECHNOLOGY (09/09/2021)

Q2. Which of the following enzyme is tested to evaluate the effectiveness of pasteurization?

1. Peroxidase
2. Phosphatase
3. Galactase
4. Lactase

ANSWER: 2. Phosphatase

• Explanation – Alkaline Phosphatase (ALP) is an enzyme found naturally in all raw milk that is used to determine whether the milk has been pasteurized properly. Pasteurization completely inactivates the enzyme to levels that are undetectable by traditional means. Because ALP has higher thermal stability than pathogens that may be present in milk, it can be used as a product safety indication. The absence of ALP activity, however, does not imply that the product is pathogen-free.

READ MORE – FOOD TECHNOLOGY (19/08/2021)

Q3. The influencing factor for salt composition in milk is?

1. Species
2. Breed of species
3. Stage of lactation
4. All of the above

ANSWER – 4. All of the above

• Explanation: The salt content of milk is crucial for its technical qualities. The distribution of salts between the casein micelle and serum phase, particularly the distribution of calcium phosphate, has a significant impact on the structure and stability of casein micelles. Individual cows’ salt composition in milk is known to be changed by breed, season, lactation stage, food, and mastitis throughout a lactation cycle.

READ MORE – FOOD TECHNOLOGY (29/08/2021)

Q4. Which of the amino acid does not have a chiral carbon atom adjacent to the carboxyl group?

1. Glycine
2. Lysine
3. Glutamine
4. Leucine

ANSWER: 1. Glycine

• Explanation: Except for glycine, all amino acids have a chiral carbon atom next to the carboxyl group (CO2-). Stereoisomerism is possible because of this chiral center. The amino acids are split into two stereoisomers, which are mirror images of one another. Like your left and right hands, the structures cannot be superimposed on one other. Enantiomers are mirror images of one other.

READ MORE – FOOD TECHNOLOGY (11-09-2021)

Q5. Enzyme present in the stomach which helps in the breakdown of proteins into smaller peptides?

1. Ptyalin
2. Pepsin
3. Phosphatase
4. Peroxidase

ANSWER: 2. Pepsin

• Explanation: Pepsin is an endopeptidase that breaks down food proteins into amino acids as they enter the stomach. It works by breaking down peptide bonds, which are the most common chemical connections present in proteins. Small basophilic cells in the deeper layers of the gastric glands, known as Chief cells, produce pepsinogen in response to various stimuli.

READ MORE – FOOD TECHNOLOGY (18/04/2021)