Q1. The product obtained by removal of water only from pasteurized skim milk is?

1. Non-fat dry milk
2. Eggnog
3. Skim milk
4. Low-fat milk

ANSWER – 1. Non-fat dry milk

• Explanation: Nonfat dry milk is made from pasteurized skim (nonfat or fat-free) milk that has been dehydrated. Unless otherwise stated, the product contains no more than 5% moisture by weight and no more than 1.5 percent milkfat by weight, unless otherwise specified.

READ MORE – FOOD TECHNOLOGY (16-09-2021)

Q2. Spray drying milk powder involves atomizing concentrated milk into a hot air stream of _____.

1. 150 to 160°C
2. 160 to 180°C
3. 180 to 220°C
4. 220 to 250°C

ANSWER: 3. 180 to 220°C

• Explanation: Spray drying is the process of atomizing condensed milk (or other liquids) into a hot air stream (180–220 degrees Celsius). A pressure nozzle or a centrifugal disc can be used as the atomizer. It is feasible to evaporate practically all of the moisture while exposing the solids to relatively low temperatures by regulating the size of the droplets, the air temperature, and the airflow. Milk powders with good solubility, flavour, and colour are produced by spray drying.

READ MORE – FOOD TECHNOLOGY (26-09-2021)

Q3. The fat content in half and half (blend of milk and cream) ranges from?

1. 10- 12%
2. 15 – 18%
3. 12 – 15%
4. 18 – 20%

ANSWER: 1. 10- 12%

• Explanation – Half and half is a mixture of 1/2 whole milk and 12 cream that is commonly used as a cream in coffee in the United States. Although half-and-half does not whip, it can be substituted for whipping (heavy) cream in many recipes to reduce fat content.

READ MORE – FOOD TECHNOLOGY (06-10-2021)

Q4. Chocolate milk is made by adding chocolate or cocoa and sweetener to milk which is labeled as?

1. Low-fat
2. 2% milk
3. 1% milk
4. None of the above

ANSWER: 2. 2% milk

• Explanation: Chocolate milk is produced by combining chocolate or cocoa powder with a sweetener in 2% milk. Vitamin A must be added, and vitamin D can be added if desired. Chocolate milk contains many of the same nutrients as ordinary cow’s milk. It does, however, have more calories and 1.5–2 times as much sugar as unsweetened cow’s milk.

READ MORE – FOOD TECHNOLOGY (16/08/2021)

Q5. Homogenization increases?

1. Whiteness in milk
2. Temperature
3. Gel strength
4. All of the above

ANSWER – 4. All of the above

• Explanation – High-pressure homogenization of whole milk resulted in a reduction in rennet coagulation time and an increase in the rate of gel formation. During homogenization, the viscosity of the milk should also be optimal. As a result, the milk is heated to 65-70°C for homogenization to inactivate the enzyme lipase and lower the tension between globules. Because a larger number of fat globules scatters light more efficiently, homogenization improves the whiteness of milk.

READ MORE – Food Science Technology Quiz (15-10-2021)

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