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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Q. Homogenization temperature applied normally are ________

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Q. Preferred Homogenization pressure is _______

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Q. The dispersion of the lipid phase increases with ________ temperatures of homogenisation and is commensurate with the_________ viscosity of milk at higher temperatures.

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Q. Name the theory of homogenization According to which homogenization takes place when the liquid is leaving the gap, so the back pressure which is important to cavitation is important to homogenization.

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