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

Related Mcqs:

1. 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

2. Approximately quantity of milk required to prepare 1 kg of cheese is_____________________?

   A. 5 Kg
   B. 8 Kg
   C. 10 Kg
   D. 12 Kg

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

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

4. 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

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

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

6. The fermented dairy products are_____________________?

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

7. Milk proteins of cow milk contains maximum amount of____________________?

   A. β-lacto globulin
   B. α-lactolbumin
   C. Serum albumin
   D. All the above

8. To prevent the growth of molds in bread ind other backed food which preservative is used___________________?

   A. Sodium acetate
   B. Potassium acetate
   C. Calcium acetate
   D. All the above

9. In preparation of fruit juices, pickles and carbonated beverages the preservative used is _____________________?

   A. Proconic acid
   B. Benzonic acid
   C. Parabens
   D. All the above

10. Yoghurt,cheese, pickles are included in_________________?

    A. Fermented food
    B. Dehydrated food
    C. Simple food
    D. Preserved food