List of practice Questions

Dairy equipment is regularly cleaned using
The residence time and temperature for juice extraction are about
For normal and fresh sweet cow milk, the pH value usually varies between
Higher pH values for fresh milk indicates
Pycnometer is used to determine
Isoelectric point of casein pH is
In bottle pasteurization, raw milk is heated to
As per PFA rules of 1976, the standard milk should contain
An important ingredient used in the preparation of fermented meat sausage is
The essential structure unit of all muscles is
The proportion of iron present in a soluble form decreases from 65 to 22% when it is
The principal function of lactose is to supply
Which of the following exists only in milk in the form of calcium caseinate phosphate complex?
The titratable acidity value of buffalo milk varies from
The basic pigment of fresh meat is
From consumer perception the important factor of meat quality is
Sweet cure bacon is smoked directly after
The cold smoking of meat is usually done at
At the time of filling, hot sauce temperature should not be less than
In the manufacture of fermented sausages, it contains
The specification of benzoic acid in canned products as per FPO is
The FPO specifications for total soluble solids in jams is
Enzymes used for clarification of fruit juice is
The specific gravity of grape vinegar varies from
Headspace for canned products, as per FPO, is