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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Q. The high nutritive value of cheese is due to which of the following?

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Q. Food value of ice cream depends to a large extent on its?

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Q. Chlorine compounds have widespread acceptance in the dairy industry due to?

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Q. At what concentration chlorine sanitizing solutions are usually used in the dairy industry?

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Q. The process of raising or lowering the percent of fat in milk or cream to the desired standard is called?

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Q. A product consisting of a mixture of milk and cream which contains not less than 10.5% milk fat is called?

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Q. Buttermilk is a fluid product resulting from the manufacture of?

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Q. What is the application of any effective method or substance to a clean surface for the destruction of a pathogen is called?

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