Q. Rennet belongs to ___________

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Q. Temperature used in UHT treatment is __________

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Q. Lactose is a disaccharide which contains?

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Q. CaCl₂ is added at the rate of ________

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Q. Which one is used as an emulsifying agent in process cheese blend?

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Q. People with high blood pressure or edema are advised to take ________

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Q. Normal bovine milk contains what amount of protein?

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Q. The aim of pasteurization milk is to ______

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Q. People with high blood pressure or edema are advised to take which of the following?

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Q. Evaporated milk is concentrated to approximately what times the solid of normal whole milk?

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Q. 10-15 % more milk is produced with which growth hormones if injected to lactating cows?

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Q. The process to increase in volume caused by whipping air into the ice cream mix during freezing is called?

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Q. Semisolid ice cream is placed in a hardening room at a temperature of about?

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Q. The “eyes” in swiss cheese are formed by the growth of which of the following microorganism?

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Q. Yogurt contains mixed lactic acid culture containing which of the following?

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Q. The melting point of milk fat varies normally between _______

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Q. The specific gravity of milk fat at 21°C is?

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Q. The iodine number measures the amount of what?

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Q. Milk fat differs from other common fats in having a larger percentage of ______

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Q. Sponification number of butter fat is ___________

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