Dairy Engineering Questions Bank Online Exam Quiz
Dairy Engineering Questions Bank GK Quiz. Question and Answers related to Dairy Engineering Questions Bank. MCQ (Multiple Choice Questions with answers about Dairy Engineering Questions Bank
Non-fat yogurt must have a maximum of ______ fat prior to the addition of bulky flavors.
Options
A : .5%
B : 1%
C : 2%
D : 3.25%
Yogurt is manufactured from fresh, whole, low fat or skim milk that is heated before fermentation. However, Federal standards require yogurt to have a minimum of _____ fat.
Options
A : .5%
B : 1%
C : 2%
D : 3.25%
Sour Cream frequently develops a bitter flavor due to continued bacterial proteolytic enzyme activity when stored for more than?
Options
A : 1 week
B : 3-4 weeks
C : 6-8 weeks
D : 10-12 weeks
Low-fat yogurt must have a minimum of _______ fat and a maximum of ________fat.
Options
A : 1%, 4%
B : .5%, 2.5%
C : .5%, 2%
D : 1%, 3.25%
Heavy cream (whipping cream) contains a minimum milk fat of?
Options
A : 10%
B : 18%
C : 30%
D : 36%
Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream will have a maximum milk fat of _______ for economic factors.
Options
A : 18%
B : 30%
C : 40%
D : 75%
Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream should contain a minimum of?
Options
A : 18% fat
B : 30% fat
C : 40% fat
D : 75% fat
Parmesan and/or Romano cheese are very hard grated/shaken cheese with __________ moisture content.
Options
A : 20%
B : 30%
C : 50%
D : 70%
Cottage cheese is a soft, unripened cheese with approximately _____________ moisture content.
Options
A : 20%
B : 50%
C : 80%
D : 100%
Cultured sour cream is required by Federal standards to have a minimum of ___________
Options
A : 3.25% fat
B : 5% fat
C : 10% fat
D : 18% fat
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