Question: Skim milk is prepared by the removal of some of the fat from whole milk. This skim milk is found to contain 90.5% water, 3.5% protein, 5.1% carbohydrate, 0.1% fat and 0.8% ash. If the original milk contained 4.5% fat, Calculate its composition assuming that fat only was removed to make the skim milk and that there are no losses in processing.
Options
A : Fat = 4.5%, Water = 86.5%, protein = 3.3%, carbohydrate = 4.9%, ash = 0.8%
B : Fat = 4.5%, Water = 83.5%, protein = 3.0%, carbohydrate = 4.5%, ash = 0.9%
C : Fat = 4.6%, Water = 80.5%, protein = 3.5%, carbohydrate = 4.0%, ash = 0.9%
D : Fat = 4.6%, Water = 81.5%, protein = 3.3%, carbohydrate = 4.5%, ash = 0.8%
Previous ||
Bioprocess Engineering Experienced more questions
Which one of the following has a high perfusion rate?
Lactose is the principal ________ in milk.
Which filesystem is used by the OS/2?
Which filing system is used by the Windows NT?
After centrifugation of milk, the supernatant is?
Which one of the following has very low perfusion rate?
Efficiency of milk deaerator depends on which of the following....
The natural lipase enzyme contained in all raw milk is....
Main function of first stage of homogenization is?
Main function of Second stage of homogenization is?
Bioprocess Engineering Adsorption more Online Exam Quiz
Bioprocess Engineering Effect Maintenance Yields
Bioprocess Engineering Enthalpy Change Non Reactive Processes
Bioprocess Engineering Entrance Exams
Bioprocess Engineering Errors Data Calculations
Bioprocess Engineering Estimating Oxygen Solubility
Bioprocess Engineering External Mass Transfer
Bioprocess Engineering Factors Affecting Broth Viscosity
Bioprocess Engineering Fed Batch Culture