Correct Answer:- Option-C
Question48:-The average calorific value of cow milk s .....
A:-75
B:-100
C:-185
0:-500
Correct Answer:- Option-A
Question49:-Six sigma permits .
‏4ھ‎
‎B:-34
‎6:43
‎0:-3.5
‎Correct Answer:- Option-A
Question50:-The amount of moisture in a food at the end of the constant rate period of drying
A:-Water activity
B:-Equilibrium moisture content
C:-Critical Moisture Content
D:-Equilibrium Relative Humidity
Correct Answer:- Option-C
Question51:-SAMSOE means
A:-Whey based product
B:-Scandinavian milk product
C:-Low fat dairy product
D:-Hard ripened cheese
Correct Answer:- Option-D
Question52:-In FSSA, ...
parameters
‏۵ھ‎
‎B:-Three
‎C:-Four
‎D:-None of above
Correct Answer:- Option-B
Question53:-The method of pasteurization carried out in the tubular heat exchanged with three concentrated tubes
A:-Uperization
B:-Vacreation
C:-Stassinization
D:-Flash pasteurization
Correct Answer:- Option-C
Question54:-55-304 contains
‏8ھ‎
‎6-0
‎C:-18
‎D:-20
‎Correct Answer:- Option-A
Question55:-In a cream separator the angle of inclination of disk to the horizontal is
A:-0-30 degree
B:-30 - 45 degree
C:-45 - 60 degree’ *
D:-60 - 90 degree
Correct Answer:- Option-C
Question56:-The most heat stable protein in milk is
A:-casein
B:-lactalbumin
C:-lysozyme
D:-lactoferrin
Correct Answer:- Option-A
Question57:-Fritz process is associated with ....
A:-Ice cream freezing
B:-Butter making

1009

defects per million opportunities

... categories of microbiological quality have been assigned based on the microbiological

Nickel