Chapter 8 CREAM AND ALLIED PRODUCTS PROCESSING MCQs

19 min Score: 0 Attempted: 0/19 Subscribe
1. . Cream consists of:





2. . Cream is the primary raw material for production of:





3. . Cream is separated from milk by:





4. . Coffee cream contains fat %age:





5. . Which one is lighter portion of milk:





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





7. . Cream is an emulsion:





8. . Which stabilizers are used to improve whipping ability of cream:





9. . Batch pasteurization of cream is done at:





10. . Cream is cooled at:





11. . Cream is usually packed in:





12. . Cream is produced by separation of:





13. . Milk Cream is a rich source of:





14. . Which cream processing method followed by aseptic packaging:





15. . Batch sterilization of cream is done at:





16. . Which packaging ensures longer shelf life of cream:





17. . Double cream contains fat %age:





18. . Which force is required to separate the cream from milk:





19. . Various grades of viscosity in cream products can be obtained by:





Contents Copyrights Reserved By T4Tutorials