A. Long chain fatty acids
B. Short chain fatty acids
C. Saturated fatty acids
D. Unsaturated fatty acids
Related Mcqs:
- Approximately quantity of milk required to prepare 1 kg of cheese is_____________________?
A. 5 Kg
B. 8 Kg
C. 10 Kg
D. 12 Kg - 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 - Undesirable flavor in the food during storage is due to___________________?
A. Prooxidants
B. Antioxidants
C. Rancidity
D. None of the above - Milk proteins of cow milk contains maximum amount of____________________?
A. β-lacto globulin
B. α-lactolbumin
C. Serum albumin
D. All the above - Yoghurt,cheese, pickles are included in_________________?
A. Fermented food
B. Dehydrated food
C. Simple food
D. Preserved food - The storage life of Butter at -20ºF With R.H of 85% is_____________________?
A. 4 months
B. 6 months
C. 8 months
D. 12 months - The smell in onion bulb is due to__________________?
A. bad odour of the soil
B. Much sugar
C. Sulphur components
D. Fleshy leaves - Slipperiness is due to__________________?
A. Covalent bond
B. Vander walls forces
C. Wire bond
D. None of the above - Permanent change in soil is due to__________________?
A. Ionic bonding
B. pH change
C. Covalent bonding
D. Isomorphic substitution
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