B:-The fat globules lose their ability to clump
(CecThere is chance for formation of cream plug
D:-Fat recovery is a problem after homogenization
Correct Answer: Option-C
‘Question33::Which of the following statement is/are wrong about probiotic yoghurt 7
i. Streptococcus thermophilus and Lactobacillus bulgaricus are the only bacterial cultures
Used for the preparation of probiotic yoghurt.

li, Probiotic yoghurt contains probiotic and prebiotic components which beneficially affects
human health

ii, Consumption of yoghurt with probiotic count 10° cfu/g is recommended to get therapeutic
benefit.

‘Ac Only (i)
B:-Only (i)
೦-೦೧೫ ( and i)
D-None of the above
Correct Answer:- Option-C
Question34:-An improved method of ghee preparation in which ghee is separated into three layers
‘AcCreamery butter method
B:-Direct cream method
C:Desi method
D:-Pre stratification method
Correct Answer:- Option-D
Question35::Which process step is not involved in spray drying milk ?
‘A Concentration of milk
B:-Atomizing the concentrate
CeMixing atomized liquid with cool air
D-Separating powder and air
Correct Answer:- Option-C
Question36:-A test to differentiate jaundice and carotene pigmentation in meat
‘AcResazurin test
B:-Peroxide test
C-Rimmington and Fourie test
D:-Rothera's test
Correct Answer:- Option-C
‘Question37:-Total condemnation of meat should be done in
AcAnasarca
Be-Antracosis
ടട
D-All the above
Correct Answer:- Option-é
Question38:-The predominant driver for postmortem proteolysis and tenderization of meat
‘Actysosomal cathepsins
B:-Calpain system
Heat shock proteins
D:-Proteosomes
Correct Answer:- Option ®
Question39:-The cherry red colour of meat packed in high oxygen MAP pack is due to
‘Ac Myoglobin
B:-Oxymyoglobin
C-Metmyoglobin
D:-NO-myoglobin

Correct Answer: Option ®