Solids-Not-Fat [SNF] Includes – Food Science and Technology Quiz

FOOD TECHNOLOGY (12/08/2021)

Q1. Solids-Not-Fat [SNF] Includes?

A. Milkfat
B. Proteins, Lactose, Minerals, Acids, Enzymes, Vitamins
C. Plasma – Casein Micelles
D. Gases

ANSWER- B. Proteins, Lactose, Minerals, Acids, Enzymes, Vitamins

Explanation – Everything Except Milk Fat And Water Makes Up Solids Not Fat (SNF). This Refers To The Total Solids Content Of The Entire Residue Left After The Water In Milk Has Evaporated Completely. Solids-Not-Fat [SNF] Includes Fat Protein, Lactose, And Mineral Stuff. Cow Milk Typically Contains 8.5 Percent SNF, While Buffalo Milk Contains 9.0 Percent. Solids-Not-Fat [SNF] Includes Proteins, Lactose, Minerals, Acids, Enzymes, Vitamins.

READ MORE – FOOD TECHNOLOGY (12/07/2021)

Q2. CAC Is The Abbreviated Form Of?

A. Critical Allowable Clearance
B. Codex Alimentarius Commission
C. Central Association Of Consumers
D. Consortium Of Applied Chemists

ANSWER: B. Codex Alimentarius Commission

  • Explanation: The FAO And WHO Founded The Codex Alimentarius Commission In 1963 To Produce Harmonized Worldwide Food Standards, Guidelines, And Codes Of Practice To Safeguard Consumer Health And Guarantee Fair Trade Practices In The Food Trade. The Commission Also Encourages Worldwide Governmental And Non-Governmental Groups To Coordinate Their Efforts On Food Standards.

READ MORE – FOOD TECHNOLOGY (22/07/2021)

Q3. A Reversible Agglomeration/ Clustering Of Fat Globules With No Loss Of Identity Of The Globules In The Floc Is Termed As?

A. Flocculation
B. Sedimentation
C. Coalescence
D. None Of The Above

ANSWER: A. Flocculation

  • Explanation: Flocculation Is The Reversible Agglomeration/Clustering Of Fat Globules With No Loss Of Identity Of The Globules In The Floc (With Only A Small Amount Of Energy Input). If They Are Bound Together By Weak Forces, They Can Be Quickly Redispersed; But, If They Share Part Of Their Interfacial Layers, Redispersion May Be More Difficult.

READ MORE – FOOD TECHNOLOGY (02/08/2021)

Q4. Which Of The Following Is Related To The Safety Standards In Manufacturing?

A. FAO
B. HACCP
C. FPO
D. AGMARK

ANSWER – B. HACCP

  • Explanation – From Raw Material Production, Procurement, And Handling, To Manufacture, Distribution, And Consumption Of The Completed Product, HACCP Is A Management Approach That Addresses Food Safety Via The Analysis And Control Of Biological, Chemical, And Physical Risks.

READ MORE – FOOD TECHNOLOGY (12/07/2021)

Q5. ______ Is An Iron-Binding Protein Present In Milk That Sequesters Iron From Microorganisms, Thus Taking Away One Of Their Growth Factors.

A. Casein
B. Lysozyme
C. Hemeprotein
D. Lactoferrin

ANSWER – D. Lactoferrin

  • Explanation – Lactoferrin Binds To Iron And Transports It Into And Out Of Cells, Serum, Bile, And Cerebrospinal Fluid Via Several Receptors. Lactoferrin Is Typically Iron-Unsaturated. It Also Contains A Lot Of IgA And Only A Little Bit Of IgG And IgM. On Escherichia Coli, A Combination Of Lactoferrin With A Particular Antibody Provides A Potent Bacteriostatic Effect.

READ MORE – FOOD TECHNOLOGY (11/08/2021)[/vc_column_text][/vc_column][/vc_row]


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