Milk is pasteurized at___________________?

Related Mcqs:

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

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

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

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

3. 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

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

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

5. 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

6. 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

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

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

8. Approximately caloric value in Kcal/100 g of whole milk is___________________?

   A. 50
   B. 60
   C. 69
   D. 75

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

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

10. 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