A. 50ºC for 30 minutes
B. 60ºC for 30 minutes
C. 62.8ºC for minutes
D. None of the above
Related Mcqs:
- Milk proteins of cow milk contains maximum amount of____________________?
A. β-lacto globulin
B. α-lactolbumin
C. Serum albumin
D. All the above - In dairy industry, a process for producing evaporated milk was presented in______________________?
A. 1896
B. 1835
C. 1840
D. 1842 - In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are___________________?
A. Streptococcus
B. Lactobacillus
C. Acetobacter
D. Both a & b - Lactic fermentation product from coagulated milk in dairy products___________________?
A. Cheese
B. Ice cream
C. Skimmed
D. Milk - The flavor of butter, milk and cheese due to__________________?
A. Long chain fatty acids
B. Short chain fatty acids
C. Saturated fatty acids
D. Unsaturated fatty acids - The average per capita world consumption of milk per head per day is_________________?
A. 160 g
B. 250 g
C. 320 g
D. Non of the above - Approximately quantity of milk required to prepare 1 kg of cheese is_____________________?
A. 5 Kg
B. 8 Kg
C. 10 Kg
D. 12 Kg - Approximately caloric value in Kcal/100 g of whole milk is___________________?
A. 50
B. 60
C. 69
D. 75 - In dairy products such as cheese and condensed milk the preservative used is______________________?
A. Epexider
B. Parabens
C. Nisim
D. All the above - Approximate quantity of milk requires to get 1 Kg of butter is __________________?
A. 10.8 Kg
B. 15 Kg
C. 20 Kg
D. 23 Kg
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