List of top Questions asked in Telangana State Post Graduate Engineering Common Entrance Test

Dairy equipment is regularly cleaned using
The major technology that is used to reduce environmental pollution by waste or waste water discharges from food industry is
The residence time and temperature for juice extraction are about
In food industry, the maximum waste streams can be monitored by
The Yeasty flavor in cream is due to
Pycnometer is used to determine
Higher pH values for fresh milk indicates
In bottle pasteurization, raw milk is heated to
As per PFA rules of 1976, the standard milk should contain
Isoelectric point of casein pH is
For normal and fresh sweet cow milk, the pH value usually varies between
Which of the following exists only in milk in the form of calcium caseinate phosphate complex?
The essential structure unit of all muscles is
An important ingredient used in the preparation of fermented meat sausage is
The principal function of lactose is to supply
The proportion of iron present in a soluble form decreases from 65 to 22% when it is
The titratable acidity value of buffalo milk varies from
Sweet cure bacon is smoked directly after
The basic pigment of fresh meat is
The cold smoking of meat is usually done at
In the manufacture of fermented sausages, it contains
At the time of filling, hot sauce temperature should not be less than
From consumer perception the important factor of meat quality is
Headspace for canned products, as per FPO, is
The caffeine added to carbonated beverages should not exceed