Q. Standardization of milk involved which of the following?

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Q. Which of the following method is used in a standardization of milk?

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Q. The pressure in the skim milk outlet must be kept _______ in order to enable accurate standardization.

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Q. Which of the factor does not affect the precision in standardization process?

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Q. The cream fat content is _______ to the flow rate.

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Q. What is the objective of Bactofugation?

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Q. Which of the following device is used in Bactofugation?

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Q. Major Application of Bactofugation is in which of the following processing?

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Q. The amount of bactofugate from the two-phase Bactofuge ______ as compared to one-phase Bactofuge.

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Q. A decanter centrifuge is a machine for continuous sedimentation of suspended solids from a liquid by the action of ________in an elongated, horizontal rotating bowl.

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Q. How much whole milk with 3.9% fat and skimmed milk with 0.04% fat content will you need to produce 2000 kg of standardized milk with 2.5% fat?

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Q. 500 kg of milk testing 6.5% fat to be standardized to 3.1% fat using skim milk containing 0.05% fat. Therefore, the quantity of skim milk required to be added to 500 kg whole milk will be?

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Q. Which of the following standardization is more desirable in large-scale operation?

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Q. How many parts by weight of 40% cream and 3% milk must be mixed to make milk testing 5% fat?

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Q. Fat is added back to skim milk in the process of standardization.

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Q. Name the scientist who invented Homogenization?

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Q. Disruption of fat globules into much smaller fat globules is defined as?

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Q. Disintegration of fat globules in homogenization is achieved by which of the following?

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Q. Cream with higher fat content than ____ cannot normally be homogenized at the normal high pressure.

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Q. Homogenization of cold milk is ineffective.

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