1. . Yoghurts must contain solids not fat:
(A) 6.25%
(B) 7.25%
(C) 8.25%
(D) 9.25%
2. . Which type of yoghurt is incubated and cooled in the package:
(A) Frozen
(B) Drinking
(C) Stirred
(D) Set
3. . In which type of yoghurt the coagulum is broken down before packaging:
(A) Set
(B) Concentrated
(C) Stirred
(D) Drinking
4. . In yoghurt, bacteria convert lactose into:
(A) Acetic acid
(B) Fumeric acid
(C) Lactic acid
(D) Lectic acid
5. . The final pH of yoghurt should be:
(A) 4.0
(B) 5.7
(C) 5.0
(D) 4.5
6. . Industrial adjustment of fat and S.N.F is called:
(A) Standardization
(B) Pasteurization
(C) Homogenization
(D) Caramelization
7. . The fat percentage in plain yoghurt ranges between:
(A) 3.0-3.2%
(B) 3.2-3.3%
(C) 3.5-4.0%
(D) 2.5-3.0%
8. . The addition of culture is called:
(A) Incubation
(B) Fermentation
(C) Inoculation
(D) Irradiation
9. . The temperature of the incubation room is:
(A) 30-35°C
(B) 35-45°C
(C) 45-55°C
(D) 55-60°C
10. . Fruit yoghurt contains fruits:
(A) 8–12%
(B) 4–8%
(C) 12–18%
(D) 16–20%
11. . Which one is a non-thermal pasteurization method:
(A) Microfluidization
(B) Ultrasound
(C) Pulsed electric field
(D) Ultra high pressure
12. . Ultra-high pressure involves the application of pressures ranges from:
(A) 10-100 MPa
(B) 1000-10000 MPa
(C) 100-1000 MPa
(D) 1.0-10 MPa
13. . The Microfluidizer acts as:
(A) Separator
(B) Dryer
(C) Homogenizer
(D) Pasteurizer
14. . Microbes, which when ingested provide health benefits are called:
(A) Probiotics
(B) Pathogens
(C) Prebiotics
(D) Spore formers