Q1. Which among the following is not directly made from milk?

1. Processed cheese
2. Gouda cheese
3. Cheddar cheese
4. Cottage cheese

ANSWER: A. Processed cheese

• Explanation: In contrast to natural cheese, process cheese is a cheese product that is not made/manufactured directly from milk. Natural cheese is the main component of process cheese. Process cheese is made by combining natural cheeses of various ages and maturities with emulsifying salts and other dairy and non-dairy components, then heating and continuing mixing the mixture to create a homogeneous product with a long shelf life.

READ MORE – Food Science & Technology Quiz (09-01-2022)

Q2. ______ may be used to decrease surface or interfacial tensions by allowing the mixing of two immiscible liquids such as fat in water.

1. Emulsifying agent
2. Surface active agents
3. Water
4. Colloidal solution

ANSWER: B. Surface active agents

• Explanation – Surface-active compounds can reduce surface or interfacial tensions by allowing two immiscible liquids, such as fat and water, to mix. Because it has both hydrophilic polar and hydrophobic non-polar groups in its chemical structure, a surface-active agent works as a bridge between fat and water. Water is a one-of-a-kind molecule and a crucial food component. In most food systems, it acts as a dispersion medium.

READ MORE – Food Science & Technology Quiz (19-02-2022)

Q3. HLB value of 7 means the substance is?

1. Soluble in oil
2. Soluble in water
3. Soluble in alcohol
4. Both A and B

ANSWER – D. Both A and B

• Explanation: The HLB value, which stands for Hydrophile Lipophile Balance, is an important feature of a small molecules surfactant. The HLB value of 7 indicates that the chemical is soluble in both oil and water. In general, substances with lower HLB values are soluble in oil. Surfactants with a higher HLB value are utilized in oil-in-water emulsions, while those with a lower HLB value are employed in water-in-oil emulsions.

READ MORE – Food Science & Technology Quiz (29-01-2022)

Q4. Aflatoxin is present in which of the following product?

1. Biscuit
2. Peanut butter
3. Milk
4. Curd

ANSWER: B. Peanut butter

• Explanation: Operational safety in a product like a peanut butter can be defined as the absence of aflatoxins. Steps made to inhibit the growth of the mold responsible for aflatoxin formation may or may not interfere with the retention of some quality qualities; however, the safety requirements must be met.

READ MORE – Food Science & Technology Quiz (09-11-2021)

Q5. The thermal conductivity of ice at 0℃ is approximately ______ than that of water at the same temperature.

1. 2 times
2. 3 times
3. 4 times
4. 5 times

ANSWER: C. 4 times

• Explanation – Ice has around four times the heat conductivity of water at 0°C. Ice carries heat at a greater rate than immobile water, implying that ice transfers heat more quickly. In the event of freezing and thawing, this may be seen. The freezing and thawing procedures are completed faster.

READ MORE – Food Science & Technology Quiz (09-01-2022)

Connect with us on LinkedIn for future Job/Intern updates – Click here