D:-Acety! Methyl Carbinol
Correct Answer:- Option-C
Question19:-In a two-stage drying system, the moisture content of power leaving the spray dryer (first stage) is
A:-2-3% higher than the final moisture content desired
-Exactly the same moisture as desired in final product
C:-6-7% higher than the final moisture content desire
D:-None of the above
Correct Answer:- Option-A
Question20:-A ghee sample testing positive Boudouin test might have been adulterated using the following
A:-Lard
B:-Palm oil
C:-Argemone oil
D:-Hydrogenated vegetable fat
Correct Answer:- Option-D
Question21:-The overrun in ice cream is indicated by
A:-Ammeter reading in the freezer
B:-Weight/litre of ice cream
C:-Whipping time in freezer
D:-Weight/litre of ice cream mix
Correct Answer:- Option-B
Question22:-Shrikhand is a milk product produced by:
A:-Heat coagulation
B:-Acid coagulation
C:-Heat and acid coagulation
D:-None from these
Correct Answer:- Option-D
Question23:-Danedar Khoa is used for making
A:-Peda
B:-Gulabjamun
C:-Kalakand
D:-None of the above
Correct Answer:- Option-C
Question24:-Which of the following product is made originally with khoa and maida
A:-Sandesh
B:-Gulab jamun
C:-Rasmalai
D:-Rasogolla
Correct Answer:- Option-B
Question25:-The intermediate product for makkhan is
A:-Curd
-Cream
C:-Ghee
D:-Khoa
Correct Answer:- Option-A
Question26:-Khurchan is
A:-Heat desiccated product
B:-Heat and acid coagulated product
C:-Fermented product
D:-Cereal based product
Correct Answer:- Option-A
Question27:-The treatment that will not lead to improvement in the spreadability of resultant Table butter
A:-Alnarp process
B:-Reworking of butter
C:-Use of fractionated milk fat having greater proportion of low and medium melting fats
D:-Ripening of cream with starter culture
Correct Answer:- Option-D
Question28:-Co-precipitates are normally prepared by combination of
A:-Acid, Heat and calcium
B:-Akali, Heat and Calcium