Question
a.
Milk fat, Milk-solids-not-fat (MSNF)
b.
Milk-solids-not-fat (MSNF), Sugar
c.
Sugar, Moisture
d.
Moisture, Milk fat
Posted under Food Engineering
Interact with the Community - Share Your Thoughts
Uncertain About the Answer? Seek Clarification Here.
Understand the Explanation? Include it Here.
Q. Which of the following materials is present in majority and minority respectively in sweetened condensed milk?
Similar Questions
Explore Relevant Multiple Choice Questions (MCQs)
Q. For sweetened condensed milk, the product of milk and sugar is given a slight heat treatment and not sterilized.
View solution
Q. Which of the following is not true about leaching of cherries?
View solution
Q. Which of the following statements is true with respect to cherries?
View solution
Q. Which of the following points out the difference between other fruit products and jellies?
View solution
Q. Which of the following is true about jellies?
View solution
Q. In vacuum concentration or normal concentration, the soluble solid content is determined by _____
View solution
Q. Statement 1: Prolonged boiling causes hydrolysis of pectin and volatilization of acid.
Statement 2: Prolonged boiling causes loss of color and flavor.
View solution
Q. Why is powdered pectin mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice?
View solution
Q. Which of the following statements about sucrose is true?
View solution
Q. When sucrose is converted into _____ it is called _____
View solution
Q. Statement 1: Gel formation is favorable in more acidic medium.
Statement 2: Syneresis is used to describe jelly which have _____
View solution
Q. Which of the following statements are true?
View solution
Q. The pectin of fruits vary in _____ and _____
View solution
Q. Which acid is pectin made from?
View solution
Q. After obtaining from protopectin, pectin is further converted into _____ and _____
View solution
Q. In the presence of _____ and _____ protopectin is unable to form a gel.
View solution
Q. Statement 1: Pectin is the soluble part whereas protopectin is the insoluble part.
Statement 2: _____is the binding agent between growing cells.
View solution
Q. This is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.
View solution
Q. Which of the following in a jelly/ jam is responsible for the formation of gel?
View solution
Q. This is a product made from citrus fruit, juice and peel and added with sugar.
View solution
Recommended Subjects
Are you eager to expand your knowledge beyond Food Engineering? We've handpicked a range of related categories that you might find intriguing.
Click on the categories below to discover a wealth of MCQs and enrich your understanding of various subjects. Happy exploring!
