1. As per FSSR 2011, maximum weight of curd in butter is
2. As per FSSR 2011, maximum weight of salt in butter is
3. As per BIS, acidity of table and white butter is ………% and …………%, respectively
4. According to FSSR 2011, butter should not contain yeast and mould more than
5. As per codex, maximum milk SNF content in butter is
6. Which of the following type of butter is NOT salted?
7. 100 g of butter provides approximately
8. Which type of fatty acids are present in major quantity in butter
9. Principal monounsaturated fatty acid present in butter is
10. Butter made by churning partially acidified sweet cream is classified as
11. …………………. is the continuous phase present in butter.
12. NF for sodium bicarbonate is
13. ………………… is a flavour producing organism responsible for producing flavour in ripened cream butter
14. Moisture is adjusted after
15. Vacuum working of butter is done to
16. Churning is a process of conversion of emulsion from
17. During churning of cream, surface area to volume ratio
18.
Plastic cream which contains 80-85% fat, is a …………… type of emulsion
19.
Which of the following statement is FALSE?
20.
Which of the following theories is based on the surface area to volume ratio of fat globules?
21. The objective of adding break water after phase conversion during butter making is
22. The temperature of wash water should be
23. The objective of washing is to
24. High fat percent in cream for churning results in
25. Overloading the churn results in
26. The vegetable butter colour is extracted from the seeds of the plant
27. The coal tar dye certified by USDA to be used as butter colour is
28. If salted butter is made from highly acidic cream, it may develop …….. defect
29. Quantity of salt to be added in churn is calculated by the following equation
30. Salt incorporation in butter makes it texture
31. Maximum possible overrun in table butter is
32. ………… is the dye used for testing dispersion of moisture droplet in worked butter having pH in the range of 3-4.6
33. Makeup water for moisture control is added at which stage in butter manufacturing?
34. The factor 1.25 used in calculation of makeup water to adjust moisture is
35. If the initial moisture content of butter is 15%, weight of butter fat in churn is 500 Kg, desired over-run is 20%, then calculate the amount of makeup water required to manufacture table butter.
36. Frozen transport of butter should be done at temperature of
37. Shrinkage is caused during butter storage due to
38. Preferable temperature for short storage of butter is
39. Most commonly used packaging material for butter is
40. The defect caused due to evaporation of moisture from butter surface is called as
41. As per BIS scorecard, the butter which has obtained a score of 85 is …… grade of Butter
42. Which of these does NOT affect over-run
43. Temperature of judging room for judging and grading of Butter should be
44. Butter should be tempered to …………… before judging.
45. The butter colour preferred in Indian market is
46. For easy spreadability, butter should contain ………………..fat in solid form.
47. Firmness of butter can be largely explained by
48. For getting satisfactorily spreadability, yield stress of butter should be
49. Fat is present in ………………form in butter
50. Change in ……………. is very pronounced between small temperature range that makes much difference in spreadability of butter.
51. Cheesy flavour is a flavour defect related to the
52. Excessive washing of butter may result in
53. Butter with sour flavour is usually the result of
54. Soapy flavour in Butter is caused by use of
55.
When butter is worked excessively in soft condition, following texture defect may develop
56. Fritz Eisenrich process is based on the principle of _____________
57. Butter granules are formed in the ___________________of the Fritz process.
58. Eisenrich developed __________________in Fritz-Eisenrich process.
59. Alfa Process is based on ___________________________
60. Moisture adjustment in Fritz Eisenrich process is adjusted in ___________section
61. In batch churns, ___________________is not included in the design.
62. Best condition for churning is when force of gravity is____________ the centrifugal force
63. For cleaning of batch churn, amount of hot water taken in the churn should be ______
64. For cleaning of batch type churn __________ are used
65. High fat cream(80% fat) in Alfa process is in ______________ type emulsion
66. Whipping increases the volume of butter by incorporating ______________
67. Whey butter appears _________ than regular butter
68. Whipped butter may contain butter fat
69.
Whipping of butter improves
70. Whey butter is made from fat of
71.
1.Melting point of butter is dependent on _________
72. Fractionation of milk fat is the process of separating milk fat based on ________
73.
Solvents are used in ______method of fractionation
74. Fractionation can be used to improve ______properties of butter
75.
Major disadvantage of Supercritical CO2 extraction is___________
76. Classification of fat spreads according to source of fat are
77. According to FSSR-2011 the type of emulsion of spread should be
78. According to FSSR-2011, fat percentage in the spread should be _________
79. Source of protein in dairy spread may be____________
80. Venturi assembly is used in spread preparation for ______________
81. According FSSR-2011 added vitamin A in table margarine should not be less than ____per gram
82. Margarine may contain ____________ as fat source.
83. Margarine may contain _________________as antioxidants
84. Colored and flavoured margarine should not be packed more than __________
85. Packaging materials for margarine are____________
86. According to FSSR-2011 maximum moisture content of ghee is ___________
87. Ghee is rich in __________
88. Ghee standards according to FSSR-2011 are ________________
89. Ghee can be prepared from ________________
90. The highest amount of fatty acid in ghee is ___________
91. Malai is used for ghee production in ________________________
92. Ghee can be made directly from cream in ______________________
93. Clarification temperature of ghee is
94. Production of ghee residue will be more in
95. Higher percentage of fat in “Direct cream method” of production
96. Ghee contains higher percentage of ___________
97. Colour of buffalo milk ghee is due the presence of_________pigments
98. Flavour of ghe is due to the presence of _______________
99. Refractive Index(RI) of ghee indicates ____________
100. Reichert-Meissl (RM) Number measures the ___________of ghee
101. Exposure of ghee to sunlight causes ______________
102. Packaging of ghee is essential to __________
103. Copper or iron acts as _______________when it comes in contact with ghee
104. Ideally ghee stored under_______
105. Popular packaging materials for ghee packing are
106.
According to FSSR-2011, anhydrous butteroil should contain not more than __________ percent moisture.
107. According to FAO, AMF should have min ___________ percent fat.
108. Vacuum treatment in butteroil production helps in
109. Centrifugal concentrator works on the principle of
110. In industrial method of production, final moisture content of the butteroil is adjusted at,
111. The yellow color of cow milk is due to
112. The most expensive item among all constituents of milk is
113. Enzymes that degrade fat are called
114. The thickness of fat globular membrane(um) is
115. The total phospholipids content of buffalo milk fat
116. Cream is the fluid milk product comparatively rich in
117. The common defect observed in Frozen cream is
118. The optimum percentage of milk fat in sterilized cream
119. Specific gravity of cream is inversely proportional to -----
120. Homogenization, acidity and stabilizers in cream-----the whip-ability of cream
121. At16° C , the average density of milk fat is ------- and of skim milk is --------
122. As the size of fat globule increases the rate at which cream rises is-----
123. The following method in which milk is allowed to stand in pan of 20" depth and 8 to 12" diameter at 10°C for 24hrs
124. The nature of force applied in cream separation by cream separator is
125. The % of milk fat recovery through centrifugal cream separator is
126. Separator in the dairy industry is also called -----
127. The space between the disks of the cream separator in which the milk is distributed in thin layers is
128. Cream separation is the mechanical separation of milk in to cream and
129. In a normal cream separator, clogging can expected if fat in cream is above
130. The following precaution should be taken for efficient working of cream separator is
131. Under normal conditions, the cream separator delivers the skim milk and cream in a definite ration of about
132. The higher the acidity of cream lower the efficiency of cream separator is due to
133. The higher the speed of bowl the higher the
134. optimum temperature for separation of cream from milk is
135. The % of total from milk recovered in the cream is called as
136. The important factor in standardization of cream is
137. The most accurate method for measurement of fat in cream is
138. The standardization calculations should be made based on
139. The fat content of cream for butter manufacture should be standardized
140. Once the fat content of the cream has been determined , it is necessary to add the correct proportion of diluents to get the required
141. The temperature and time combination used to pasteurize cream by batch type pasteurization is
142. The most common from of packaging used for cream is
143. For pasteurization of cream , the principle method used in vacuum pasteurization is
144. New version of the Vacreator will have the water ejector condenser replaced by a -------
145. In volatilizer, the heated cream is discharged from the pasteurizer through ------ valve
146. The primary purpose of cooling of cream is
147. The most common method of cooling of cream is
148. The most common method of cooling at farm scale level of small capacity
149. The advantage of using surface cooler is
150. One of the drawback of the surface cooler in the closed system of the cream flow is it
151. Cream plug is mainly due to the improper
152. The preheating temperature employed for cream to destroy bacterial spores is
153. The optimum fat content in whipping cream is
154. Coffee cream is a low-priced cream with a fat content of
155. Cream is a main source of
156. Clotted cream and cultured creams are essentially used
157. The common defect observed in frozen cream is
158. Cultured Cream will have an acidity of (% lactic acid)
159. The percent of inoculum of culture to be added for ripening of culture cream is
160. The expected keeping quality of frozen cream is in months
161. In half and single cream the % of fat is
162. Homoginization is not necessary for
163. Dried cream powder is susceptible for
164. Imitation soured cream is made using acidulants such as glucono-lactone and has recently found popularities as a
165. A very high fat cream is known as
166. For local consumption pasteurized cream is packed in
167. The gravitational separation of fat in the stored cream is inhibited through
168. The storage temperature of UHT whipping cream is particularly important in determining its
169. The following is recommended to help prevent caking of dried cream
170. The high fat content of cream powder renders it susceptible to deterioration which impair the
171. The micro flora of cream processed in an unclean plant may include a very high number of
172. The following defect is caused by excessive homogenization pressure
173. Pasteurized cream stored at the following temperatureresults in rapid multiplication of psychrotrophs like pseudomonad othergram negative bacteria
174. The coliform in refrigerated cream multiply slowly at
175. The following defectin cream caused by the growth of proteolytic bacteria leading to casein break down is
176. Whiletesting samples of cream the use offollowing is permissible
177. The flavor of high quality table cream should be
178. The cream contains the flavor of kerosene or other foreign oil will be graded as
179. Sweet cream should have the acidity less than (% lactic acid)
180. Grade 1 cream should have acidity
181. The milkfraction concentrated in fat is
182. Homogenization of cream reduces the size of the fat globules, and the resulting product is less suitable for
183. High fat cream contains milk fat (%)
184. The plasticized foods of water in fat type of emulsion is called as
185. Example for anhydrous milk fat is
186. Which of the following organisms are able to grow and penetrate in butter
187. Name the Psychrotropic molds from the following
188. Type of pseudomonas bacteria can able to grown in presence of 3% salt is
189. Therecommended treatment of Butter packaging material to control mold growth on butter is
190. The source of Psychrotropic microroganisms in butter is due to