Chapter 9 YOGHURT MCQs

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1. . Yoghurts must contain solids not fat:





2. . Which type of yoghurt is incubated and cooled in the package:





3. . In which type of yoghurt the coagulum is broken down before packaging:





4. . In yoghurt, bacteria convert lactose into:





5. . The final pH of yoghurt should be:





6. . Industrial adjustment of fat and S.N.F is called:





7. . The fat percentage in plain yoghurt ranges between:





8. . The addition of culture is called:





9. . The temperature of the incubation room is:





10. . Fruit yoghurt contains fruits:





11. . Which one is a non-thermal pasteurization method:





12. . Ultra-high pressure involves the application of pressures ranges from:





13. . The Microfluidizer acts as:





14. . Microbes, which when ingested provide health benefits are called:





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