Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____________________?

Related Mcqs:

1. Which one of the following acid is present in rancid butter__________________?

   A. Propionic acid
   B. Pentanoic acid
   C. N-butyric acid
   D. Caprotic acid

2. Lactic fermentation product from coagulated milk in dairy products___________________?

   A. Cheese
   B. Ice cream
   C. Skimmed
   D. Milk

3. In dairy industry, a process for producing evaporated milk was presented in______________________?

   A. 1896
   B. 1835
   C. 1840
   D. 1842

4. The fermented dairy products are_____________________?

   A. Cheese and yoghurt
   B. Butter and cream
   C. Cream and ice cream
   D. All the above

5. 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

6. In dairy products such as cheese and condensed milk the preservative used is______________________?

   A. Epexider
   B. Parabens
   C. Nisim
   D. All the above

7. Vinegar is a product of_____________________?

   A. Lactic fermentation
   B. Acetic fermentation
   C. Alcoholic fermentation
   D. Non of the above

8. Soy sauce is the fermented product of_____________________?

   A. Barley
   B. Wheat
   C. Oat
   D. Soybeans

9. Potato when fried, excessive browning develops due to _______________________?

   A. Caramelization
   B. Reaction between amino acid and sugar
   C. All the above
   D. None of the above

10. An atmosphere with reduced concentration of O2 and increased concentration of CO2 is called_______________?

    A. Refrigeration
    B. Oxidation
    C. Humidity control
    D. Controlled atmosphere