A:-Strippings
B:-Fore milk
C:-Hind milk
D:-None of these
Correct Answer:-Question Cancelled
Question48:-R.M. value is quite significant Since it is primarily a measure of
A:-Butyric acid and Caproic acid
-Caprylic acid and Caproic acid
C:-Both of above
D:-None of these
Correct Answer:- Option-A
Question49:-Denaturation of whey protein plays important role in development of
A:-Tallow flavour
B:-Cooked flavour
C:-Sour flavour
D:-Bitter flavour
Correct Answer:- Option-B
Question50:-Which of the following is not associated with Maillard browning
A:-Schiff's base
B:-Strecker degradation
C:-Amadori compound
D:-Gelation
Correct Answer:- Option-D
Question51:-Immunological and biochemical studies have shown that two of the principle proteins in the MFGM are

A:-Butyrophilin, Xanthinexidase

B:-Lipase, Plasmin

C:-Alkaline phosphatase, Peroxidase

D:-Acid Phosphatase, Catalase

Correct Answer:- Option-A
Question52:-Heat coagulation of milk is caused chiefly by

A:-De-stabilization of milk proteins
B:-Denaturation of milk proteins
-De-stabilization of milk lipids
D:-Stabilization of milk proteins
Correct Answer:- Option-A

Question53:-AGMARK standards for free fatty acid (% oteic acid) for special grade Agmark Red lebels and General grade
Agmark green labels are

A:-NMT 1.4 and NMT 2.5
-NMT 1.8 and NMT 2.8
C:-NMT 2.0 and NMT 3.0
D:-None of above
Correct Answer:- Option-A
Question54:-Diacetyl is obtained from its mother componant
A:-Propane
B:-Citrate
C:-Acetate
D:-Lactate
Correct Answer:- Option-B
Question55:-Which of the following process does not occur during ageing of ice-cream
A:-De-sorption of proteins
B:-Complete hydration
C:-Crystallization of fat
D:-Building of structure
Correct Answer:- Option-D
Question56:-Solid chlorine available as bleaching powder, a chemical sanitizer in market is chemically
A:-Sodium hypochlorite
B:-Chlorine dioxide
C:-Calcium Hypochlorite