Correct Answer:- Option-C
Question19:-Heat stability of unconcentrated milk is tested at
A:-100°C
B:-120°C
C:-130°C
D:-140°C
Correct Answer:- Option-D
Question20:-Gluconic acid delta lactone is used in the preparation of
A:-Cheddar cheese
B:-Mozzarella cheese
C:-Parmigiano cheese
D:-Swiss cheese
Correct Answer:- Option-B
Question21:-The synthetic antioxidant permitted in ghee as per FSSAI
A:-BHA
B:-BHT.
C:-TBHQ
D:-None
Correct Answer:- Option-D
Question22:-As per FSSAI, Skim milk powder should not contain more than

Correct Answer:- Option-D
Question23:-The acidity of ice cream is expressed in terms of
A:-Percentage lactic acid
B:-Percentage acetic acid
C:-Percentage citric acid
D:-Percentage oleic acid
Correct Answer:- Option-A
Question24:-Typical flavor of butter from ripened cream is
A:-Lactone
B:-Acetone
C:-Diacetyl
D:-Acetaldehyde
Correct Answer:- Option-C
Question25:-Lactose exist in milk powder as
A:-Lactose glass
B:-Alfa lactose mono hydrate
C:-Andhydrous beta lactose
D:-Both (2) and (3)
Correct Answer:- Option-A

temperature.

% moisture.

Question26:-As per BIS method, while calibrating the butyrometer, the mercury pipette dispenses exactly

mercury which fills up the tube corresponding to 2.5% fat graduation limits.

A:-0.625

B:-0.500

C:-0.175

D:-0.3125

Correct Answer:- Option-D

Question27:-To prepare 1N NaOH of NaOH needs to be dissolved in 100 ml of water.

۵:-4 ‏و‎
‎8:-400
‎C:-20g
‎D:-2g
‎Correct Answer:- Option-A
Question28:- works on the Archimedes' principle.
A:-Polarimter
B:-Potentiometer

ml