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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Q. Energy value of milk having 3.5% fat according to Sharp’s Formula will be?

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Q. Lactose reduces copper salt to?

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Q. Yellow color of milk fat is due to the presence of?

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Q. Tests for proper pasteurization are based on the activity of which enzyme?

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Q. Starch is split by which enzyme?

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Q. What is the freezing point of milk?

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Q. What is the average boiling point of milk?

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Q. What is the average specific gravity of normal whole milk at 16 °C?

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Q. Which is the pre-dominating organism in dirty utensils of milk?

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Q. Energy value of a food is measured in terms of?

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Q. Legal butter must contain at least what percentage of fat?

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