1. Total solids content of buffalo skim milk is approx.
2. Specific gravity of skim milk at 15.50C is approx
3. Viscosity of skim milk at 200C is approx.
4. Surface tension of skim milk at 200C is approx.
5. Which of the followings, mainly contributes to the conductivity of the milk?
6. Soups are served as appetizers before meals as they stimulate the secretion of gastric enzymes.
7. Whey protein concentrates contain higher level of bioactive compounds and carbohydrates.
8. PER value of whey proteins is higher than that of egg proteins.
9. Galactose is important for development of cerebrosides
10. PER value of whey proteins is approx.
11. During drying of whey, high heat treatment destroys
12. Which of the followings, acts an antioxidant
13. Protein content present in acid whey powder is approx.
14. Lactulose is hydrolyzed by
15. Which of the following constituents of whey, enhance production of glutathione
16. The biological oxygen demand of whey is approx
17. In comparison with skim milk powder, spray dried butter milk powder has
18. When using UF permeate for lactose manufacture, the amount of calcium to be removed to prevent problem during evaporation is approximately
19. Sweet whey is preferred over acid whey for lactose manufacture because
20. In the manufacture of dried whey, energy required at evaporation stage is approx
21. Mineral content in acid whey is approximately
22.
Cottage cheese whey poses considerable difficulties in utilization because of its high mineral content and low pH
23. The disadvantage of processing whey into powder is that there are no by-product residues produced
24.
Poor solubility of co-precipitates has been mainly responsible for their non-acceptability at commercial scale.
25. In 2002, how much skim milk was utilized for casein production globally?
26. Global casein production in 2005 was
27. The biggest importer of casein is
28. In 2008, Global production of liquid whey from cheese and casein is estimated at about
29. The largest producer of lactose is
30. Which of the followings, are the major whey producer
31. The global market for lactose based goods is valued at over €5.34 billion.
32.
Australia was the largest exporter of dry whey in 2002.
33. In 2008, USA was the number one producer of whey products.
34. Annual production of whey in India is approx.
35. In India, lactose produced from UF permeate is approx.
36. Total annual production of buttermilk in India is approx.
37. Annual production of ghee-residue in India is approx.
38. Among the followings, which whey drinks is not developed in India
39.
In India, production of whey due to paneer and channa is 5 million tonnes/annum.
40. Paneer/channa whey is acidic and has high protein content
41.
Caseinate micelles are the most important contributors to the viscosity of skim milk.
42. Fat globules of milk increase its conductivity
43. Electrical conductivity of whey is lower than that of skim milk
44. Heat capacity of skim milk decreases with increase in total solid contents
45. Mineral content is substantially lower in acid casein than in rennet casein.
46. The relatively low mineral content in rennet casein provides good adhesion and plastic characteristics.
47. During production of acid casein, third washing of casein is done with neutral water.
48. Curd precipitated at temperature below 35°C is very soft and fine, and consequently, is slow to settle and difficult to wash without loss.
49. Insufficiently washed casein has a higher adhesive strength, and develops a yellowish colour on drying as compared to properly washed casein.
50. According to International standards (FIL-IDF 45:1969), lactose content in standard grade edible casein should not be more than
51. According to International standards (FIL-IDF 45:1969), moisture content in edible casein should not be more than
52. According to International standards (FIL-IDF 45:1969), protein content in extra grade edible casein should not be more than
53. According toBIS standards (IS:1167-1965), fat content in edible casein should not be more than
54. Ash content (on dry basis) in standard grade rennet casein is approx.
55. Maximum precipitation of casein occurs at pH
56. During production of edible casein, the fat in skim milk should be approx.
57. Casein begins to precipitate out of solution at pH
58. Which of the followings is preferred, to adjust pH of wash water during manufacture of acid casein
59. Temperature during tray drying of edible casein should be approx.
60. Temperature of precipitation during manufacture of hydrochloric acid casein should be approx.
61. The short residence time of casein in the pneumatic ring drier avoids
62. The required dewatering temperature for roller pressing of casein is approx.
63. Mixing of acid and milk at 43-460C during manufacture of casein results in coagulation time of approx.
64. The overall average particle size of dried casein during attrition drying is approx.
65. The holding time of each washing during continuous manufacture of hydrochloric acid casein is approx.
66. During attrition drying of acid casein, overall average particle size of dried casein is 100 µ.
67. The use of mineral acids during manufacture of casein has the advantage of completely continuous operation
68. For manufacture of lactic casein, milk is inoculated with
69. Incubation period of milk during manufacture of lactic casein is approx.
70. Cooking temperature of curd during manufacture of lactic casein is approx.
71. During manufacture of lactic casein, starter culture reduces the pH of milk up to
72. Which of the following culture also produce gas during manufacture of lactic casein
73. Slow coagulating cultures exhibit less proteolysis and increased protein yield
74. Primary compositional requirements of lactic casein are high content of fat, lactose and ash
75. The protein content in lactic casein is typically more than 95% of the dry matter
76. During manufacture of rennet casein, setting time given to skim milk curd is approx.
77. In the first stage of rennet action, rennet enzyme acts on casein to
78. The cooking temperature employed in making rennet casein usually is approx.
79. Plastic prepared from rennet casein becomes discoloured if the iron content in casein exceeds
80. During manufacture of rennet casein, increase in washing temperature promotes
81. Rennet casein produced from poor quality milk gives lighter coloured plastic
82. During manufacture of rennet casein, para k-casein forms a three dimensional network in the presence of calcium ions
83.
Cooking temperature during manufacture of rennet casein affects functionality of the end product.
84. Which of the following properties, of casein is used in finishing coating
85. Casein has been applied to wool to
86. Polyol plasticised casein is used in finishing operations in
87. Which of the followings, is employed with formaldehydefor stretching and hardening the fibres
88. Oil and glycerol are added to the casein solution to
89. Chlorophenol derivatives may be used to preserve solution of casein glue
90. Caseins combined with acrylates become a protective coating against greying of cotton
91. Chemically modified casein, either grafted with acrylate esters or crosslinking cannot be used as anti-static finishing of natural and synthetic textile fibers
92. Which of the following fillers can be used to produce a white or opaque plastic
95. In buildings and civil engineering, casein is used in
96. Water sensitivity of caseinate films can be reduced by cross linking with
97. Casein can replace a part of carbon black in rubber.
98. Quality of plastic produced from rennet casein is inferior to that from acid casein
99. Cross-linked casein has been used for water purification and for recovery of chromium from waste electroplating liquors
100. Casein is used in paints for its ability to disperse both white and coloured pigments and its power to thicken the binder
101. Which of the followings, is the most water soluble form of casein
102. Which moisture content of spray dried sodium caseinate is satisfactory for storage
103. pH and temperature of casein suspension and solubilization are controlled mainly because of their influence on
104. Which of followings reduces, when the temperature of sodium caseinate solution increased (60-750C)
105. Spray-dried sodium caseinate has bulk density
106. Low solids content of sodium caseinate solution produces a spray dried powder with a high bulk density
107. During manufacture of sodium caseinate, the quantity of sodium hydroxide required is generally 1.7-2.2% by weight of the casein solids
108. Generally, pressure nozzle operating at 100-250 bar produce caseinate with a higher bulk density than disc atomizer in a spray drier
109. Citrate caseinate is prepared by addition of
110. Calcium caseinate solution may be destabilized on heating at
111. During manufacture of calcium caseinate, the heating of dispersion is done at approx.
112. Sodium content in sodium caseinate is approx.
113. Calcium content in calcium caseinate is approx.
114. Nutritional properties of calcium caseinate are similar to that of original casein
115. During manufacture of calcium caseinate, 10% aqueous Ca(OH)2 is used to providedesirable pH of feed
116. The temperature of conversion of casein to calcium caseinate is particularly important factor in determining the completeness of solubility of calcium caseinate
117. Mineral content in calcium caseinate is greater than that of sodium caseinate
118. Calcium caseinates are more soluble and have better functional attributes than sodium caseinate
119. Which of the following chemicals make acid hydrolysates colourless, odourless and tasteless
120. Amino acid content in casein hydrolysates manufactured by acid hydrolysis is approx
121. Which of the following methods is give best quality casein hydrolysis
122. Salt content in casein hydrolysates manufactured by acid hydrolysis is approx.
123. Historically, which was the first protein hydrolysate?
124. Degree of hydrolysis is the ratio of total number of peptide bonds to the number of peptide bonds cleaved in the intact protein
125. During alkaline hydrolysis of casein, there is no destruction of amino acid
126. Enzymatic hydrolysis of casein results in product with low salt
127. Which of the following enzyme is originated from plant
128. In single stage process of hydrolysis, the common enzyme used is
129. The time taken by production of casein hydrolysates using enzymes papain and pancreatin in two stage enzymatic hydrolysis is approx.
130. Pepsin type of protease is characterized by preference for amino acids with
131. Trypsin types are characterized by a preference for amino acids with
132. Casein hydrolysates produced by enzymatic hydrolysis is sweeter in taste
133. Bitterness of casein hydrolysates can be reduced by activated carbon treatment
134. Esperase is an enzyme of animal origin
135. Bitterness from casein hydrolysates can be removed through addition of
136. In bitter casein hydrolysates, activated carbon functions as a
137. Which of the following azeotropic mixture is very effective in reducing bitterness
138. Masking of bitterness in casein hydrolysates is done by using
139. Plastein is a
140. Minimum 15% activated carbon is necessary for debittering of casein hydrolysates
141. In bitter casein hydrolyzates, activated carbon treatment cause about 56% loss of protein nitrogen
142. Addition of hexametaphosphate @ 0.1% before hydrolysis is recommended for masking of bitterness of casein hydrolysates
143. According to Kozhev et al., (1970) classification, calcium content in acid co-precipitates is approx.
144. According to Muller et al., (1967) classification, calcium content in medium calcium co-precipitates is approx.
145. According to Muller et al., (1967) classification, calcium content in high calcium co-precipitates is approx.
146. Functional properties of co-precipitates are mainly affected by
147. Compared to caseins, Co-precipitates contain
148.
Pre-heating of milk above 650C promotes the interaction between ?-lactoglobulin and k-casein.
149.
“Co-precipitates” term covers the combination of milk proteins as well asthe protein derived from other biological systems.
150. High calcium co-precipitates are manufactured by heating of milk at
151. High calcium co-precipitates are prepared by addition of approx.
152. Medium calcium co-precipitates are prepared by addition of approx.
153. During production of medium calcium co-precipitate, pH of precipitation is approx..
154. For washing of high calcium co-precipitates, temperature of wash water should be approx.
155. The solubility of co-precipitates depends on the calcium concentration in the product
156. 5% solution of co-precipitates is stable to a heat treatment of 1200C for 20 min
157. In the production of low calcium co-precipitates, coagulation temperature of 650C produces firmest and more managable curd
158. Ash content in soluble high calcium co-precipitates is approx.
159. Density of granular co-precipitates is approx.
160. Density of soluble high calcium co-precipitates is approx.
161. The development of “gluey” off-flavours in low calcium co-precipitates can be inhibited by the addition of approx.
162. Lactose content in granular medium calcium co-precipitates is approx.
163.
Soluble co-precipitates have higher protein content than granular co-precipitates.
164. Insoluble co-precipitates had higher water absorption than soluble co-precipitates
165. Soluble low calcium co-precipitate has a composition similar to that of sodium caseinate
166. pH of medium acid whey lies in the range
167. Protein content of whey obtained from co-precipitates is approx.
168. Fat content of whey obtained from acid casein is approx.
169. Viscosity of whey at 20oC is approx.
170. Surface tension of cheese whey is approx.
171. Surface tension of cheese whey decreases with increase in total solids
172. Increase in lactose concentration of whey reduces the denaturation of ?-La and ?-Lg protein
173. During whey concentration, the purpose of fat separation is to
174. RO is used to concentrate whey to a total solid level of
175. During evaporation, whey is concentrated to approx.
176. The desirable total solid of plain condensed whey is approx.
177. The desirable total solid of sweetened condensed whey is approx.
178. Whey may be condensed up to a solid content of about 70%.
179. Sweetened condensed whey becomes lighter & thinner during storage
180. Acid whey foams more than sweet whey during evaporation process
181. To inactivate rennet, the whey is stored at 5oC
182. Lactose crystal size in the final crystallized whey concentrate should be
183. In two stage drying, the inlet air temperature is approx.
184. In two stage drying system, the powder leaving the spray drier has increased moisture content of
185. Which of the following drying systems is preferred for lactic acid whey
186. In belt drying system, the powder leaving the spray drier has moisture content approx.
187.
Non caking properties of ordinary whey powder are avoided by crystallization of lactose into ?-lactose form
188. The quantity of available lysine is decreased during roller drying
189. Lactose content in sweetened condensed whey is approx
190. Protein content in plain condensed whey is approx.
191. Lactose content in whey powder is approx.
192. Degree of crystallization in ordinary whey powder is approx.
193. Degree of cakeness in ordinary whey powder is approx.
194. Whey solids improve viscosity in macaroni & spaghetti
195. High lactose concentration in condensed whey enhances the golden brown colour of caramel
196. Sweetened condensed whey is used as economical substitute for NFDM solids ingredient in candies
197. Whey powder is used up to 10% of flour in formulation to improve crust colour, crumb structure etc. in bakery products
198. pH adjustment in the heat processed long shelf life whey beverages is important to minimize heat induced whey protein
199. Whey based natural fruit juice drink contains:
200. Nature’s wonder is a
201. Which of the followings is preferred for manufacture of whey based vegetable soups
202. Which of the following whey fruit beverages is famous in Germany
203. Cheese whey is not preferred for preparation of soups because of their high pH
204. Deproteinated whey beverages contain higher amount of electrolytes compared to available sport beverages
205. Concentrated fruit based whey beverages have low protein content
206. Acidowhey is a
207. Which of the followings is used in preparation of whey wine
208. Which of the followings is used in production of acidowhey
209. Whey champagne is
210. Which of the followings is used in preparation of beer like whey beverages
211. Rivella is whey based fermented non carbonated drink
212. Servovite is whey based cultured dairy product
213. During whevit production, sugar is added to whey in the form of 50% sugar syrup
214. Bentonite is used to remove whey taint after fermentation during whey wine production
215. ‘BEL’ process is used for production of
216. ?-galactosidase is produced from whey by selected strains of
217. Higher ethanol yield (about 80%) can be achieved by using
218. Butanol can be produced from whey by using
219. Pyruvic acid can be produced from whey by using
220. ?-galactosidase can be used to generate whey syrups, which are sweeter than lactose
221. Baker’s yeast may be used to replace yeast extract in microbiological media
222.
“Protibel” is made up of about 30% protein, 50% carbohydrates, 8% minerals & 6% lipids.
223. During production of lactic acid, the pH is controlled in the range 5.5-6.5 by the addition of
224. Which of the followings is used as an animal feed
225. Which of the following acids, is added as a fungistatic agent to bakery products
226. Riboflavin can be produced from whey by using
227. Dextrans can be produced from whey by using
228. Ropy Lactobacillus delbrueckii is used to produce exopolysaccharide in sweet whey
229. Vitamin B12 is produced by using A.gossypii
230. Clostridium acetobutylicum cannot produce riboflavin from whey
231. Supplementation of whey permeate with lactose can increase the production of citric acid
232. Electrical resistance of electrodialysis membrane is approx.
233. Temperature to which cation exchange membrane is stable
234. Which of the followings, is preferred for rinsing of electrodes in electrodialysis module
235. The continuous process of electrodialysis is advantageous when the demineralization required is up to
236. Inorganic fouling of electrodialysis membrane is caused by
237. During electrodialysis process, concentration polarization occurs when the current-carrying capacity of solution is exceeded
238. In batch electrodialysis, high velocity of feed through the stack causes fouling problem
239. Effective cleaning of the anionic membranes can only be achieved by washing with acidic solution
240. Surface fouling and scaling of resins can be caused by calcium sulphate precipitates
241. For sweet whey, the SMR process restricts the pH variation between 3.0 and 4.2
242. The use of thermal processing for the regeneration of ion exchange resins can increase both chemical and processing costs
243. Operating pressure in loose reverse osmosis process is approx.
244. In electrodialysis process, the consumption of electrical energy for 1 kg of demineralized whey powder is approx.
245. Fat content in 90% demineralised whey powder is approx.
246.
Electrodialysis is generally used for applications where high levels of demineralization are required.
247. Reduced mineral whey is used as a less expensive substitute for non fat dry milk
248. In SMR process of demineralization, whey is first introduced into cation exchanger and then pumped in anion exchanger
249.
Fat content is higher in 90% demineralised whey powder as compared to 50% demineralized whey powder
250. Cold precipitation process involves recovery of whey proteins by
251. Adsorption method used for whey protein recovery is based on
252. Adsorption media suitable for whey protein recovery is
253. Which of the following adsorption media is used in the “Vistec” process
254. Precipitation ofwhey proteins by long chain polyphosphate occurs at pH
255. Use of complexing agent helps to recover approx. 60 % of whey protein from whey
256. An adsorbent with strong anion exchange properties can be used for whey protein recovery from acid whey
257. Delactosed whey powder contains approx. 25% protein
258. Ultrafilteration process can be used to recover from whey, approx
259. Protein content of whey protein concentrates isimproved greatly with
260. During gel filtration process, whey is preferably concentrated to approx.
261. Lactose content in WPC 80% is approx.
262. Fat content in WPC 80% is approx.
263.
Higher concentration of whey protein can be achieved when ultrafiltration is followed by diafiltration.
264. During ultrafiltration processing, when protein content increases fat, lactose, moisture and ash content decreases
265. Ca2+, fat, casein fines and bacteria are factors to improve ultrafiltration flux and quality of WPC produced
266. In whey protein concentrates, high ash content may inhibit their
267. Protein content in WPCs isolated from cheese whey by gel filtration is approx.
268. Which of following methods recovers maximum protein from whey?
269. Concentration of dried whey protein products obtained from heat precipitation is approx.
270. Concentration of dried whey protein products obtained from lactose removal is approx.
271. The lipid content of whey protein concentrates tends to decrease when the protein content increases
272. Lactose can increase the heat stability of whey protein
273. Use of UF permeate as starting material for lactose manufacture
274. During lactose manufacture, clarification of whey by microfiltration is done at
275. In lactose crystallization, lactose seed must be added in the form of
276. During lactose manufacture, the amount of calcium removal from UF should be approx.
277. ?- form of lactose crystallises at
278.
Lactose crystallises as ?-hydrate from saturated solution at temperature above 93.5ºC.
279. Lactose content of crude lactose is approx.
280. Lactose content in food grade lactose is
281. Moisture content in pharmaceutical lactose is
282. Which of the following drying process is preferred for lactose
283. Which of the following lactose grades has highest purity of lactose
284. Decolourising carbon is used to adsorb colour and probably removes other impurities to some degree.
285. More refining is required for lactose prepared from permeate than made from whey
286. Flash drying has risk of lumps formation in bagged lactose afterward
287.
Edible lactose is normally dried to 0.1% moisture content.
288. Lactose is a milk
289. Lactose form brown pigment by reacting with
290. In the absence of lactose, the caseinate complex loses its redispersability approx.
291. ?-Lactose is used as a dispersing agent in food and pharmaceutical industry due to its
292. Property of lactose, which offers unique characteristics to baking industry is
293. Lactose is used in confectionery and bakery goods due to its sweetness improvement and reduction in consistency properties
294.
Chemical reducing power of lactose is less than that of glucose.
295. Addition of lactose to milk chocolate drinks allows the reduction of butterfat, while retaining same richness in flavor
296. Lactose can be easily fermented by yeast
297. Solubility of lactose is approx.
298. Lactose is hydrolysed to yield
299. Fungal ?- galactosidase activity is strongly inhibited by
300. Enzymes suitable for hydrolysis of sweet whey is produced from
301. Valio Hydrolysis Process for hydrolysis of lactose uses enzyme obtained from
302. Yeast enzymes is suitable for hydrolysis of lactose in acid whey
303. Fungal enzymes used for lactose hydrolysis require metal ions for their stability or activity
304. Hydrolysed lactose is used in caramels to
305. In whey beverages, hydrolysis of lactose avoids
306. In jam manufacture, hydrolysed permeate syrups can be used to replace approx.
307. Lactose content in partially demineralized 80% hydrolysed whey syrup is approx.
308. Physico-chemical and organoleptic properties of wheat bread can be improved by addition of
309. Incorporation of hydrolysed lactose into ice creams would replace monosaccharides in mix by di- & polysaccharides
310. In pectin jellies, 100% replacement of glucose syrup with hydrolysed lactose syrup is satisfactory
311. Widely used index for extent of denaturation caused by processing and storage of protein rich whey product is their solubility at pH
312. Whey proteins are
313. Depending on assay method used, hydration value for individual native whey proteins is
314. Above 650C, relative viscosity of whey increases as a result of
315. Out of the followings, which protein absorbs at slowest rate at the interfaces
316. Heat denatured whey protein absorbs less water than undenatured whey proteins
317. Above 85oC, increase in viscosity of whey is observed as a consequence of protein aggregation
318. Due to their compact globular shapes, solutions of undenatured whey proteins are much less viscous than caseinate solution
319. Heating whey proteins to temperatures above 70oC can cause denaturation and polymerization, which inhibit gel formation
320. Due to open & random structure of casein molecules, it gives
321. Calcium caseinate is used when following property of solution is desired
322. Good caseinate solutions is generally readily prepared at pH
323. The only milk protein system reported to exhibit reversible thermal gelation properties is
324. Which of the following functional properties of casein increases by dephosphorylation?
325. Caseinates generally give higher foam overruns and produce more stable foams than egg white or whey protein concentrates
326. Replacing calcium by sodium ions, increases moisture binding of caseins
327. Viscosity of casein is much higher at low pH (2.5-3.5) than at neutral pH
328. In khoa, greater amount of WPC produces
329. For improving the sensory quality of cow milk khoa, amount of WPC solid added to it should be approx.
330. About 4% casein addition is required in wheat flour to increase
331. Protein efficiencyratio of wheat flour is
332. Casein and caseinates can be used in bread making at a level of
333. Milk proteins have functional properties similar to that of wheat gluten
334. Enrichment of pasta flour with undenatured whey protein products produces firmer cooked noodles, which are suitable for microwave cooking
335. Replacing whole egg by WPC in Madeira-type cakes results in high quality cakes
336.
Sodium caseinate when used in powdered non-dairy coffee creamers are costly and less convenient to use than fresh coffee creams.
337. Sodium caseinate used in cream liquors is approx
338. In beer & wine industries, casein products are mainly used as
339. The milk protein products mainly used to accentuate the meat flavour in heat-treated canned and dried meat products such as soups is
340. Raw material used for the production of ?-casomorphins, tetra-to hepta peptides is
341. In ice creams, sodium caseinate acts as
342. Dairy proteins significantly decrease the gel strength of meat proteins
343. Between milk proteins and salt soluble meat proteins, there is a synergistic effect through covalent cross linkages
344. Caseinate thickens the gravy during frying and prevents its running out
345. Casein hydrolysis obtained by acid hydrolysis has no flavour
346. Sulphonated glycopeptides prepared from casein have been used for the prevention of dental caries
347. Relative viscosity of sweet cream buttermilk at 300C approx
348. Spray dried buttermilk is less free flowing and dusty than skim milk powder because of
349. Titrable acidity of sweet cream buttermilk is approx.
350. Which of the followings is principal fatty acid in phospholipids of buttermilk
351. Total phospholipids in sweet buttermilk powder are approx.
352. Spray dried buttermilk powder has poor solubility
353. Phospholipids and total lipid contents of dried buttermilk are lower than that of NFDM
354. Sweet cream buttermilk is obtained by churning of curd
355. Toning of buffalo milk with sweet cream buttermilk improves its
356. Addition of sweet cream buttermilk to cheese results into softer body due to presence of higher amount of
357. Butter milk improves the textural properties of rasogolla due to their
358. The industrial utilization of chhach cannot be exploited due to
359. Curd prepared by incorporating sweet cream buttermilk into whole milk has soft-body, due to
360. Butter milk powder when added to low fat yoghurts up to 4.8%, yielded a soft and smooth product
361. Addition of butter milk in the manufacture of low-fat cheddar cheese can improve the texture of cheese because of low water holding capacity of phospholipids
362. Oxidative stability of ghee can be increased by increasing
363. Which of these in lipids of ghee-residue has maximum antioxidant activity
364. Particle size of ghee-residue is approx.
365. Density of ghee-residue is approx.
366. Level of carbonyls content in ghee-residue is approx.
367. Cephalin shows greatest antioxidant activity among various phospholipid fractions in ghee-residue
368. Phospholipid content of ghee-residue increases with the increase in heating period during ghee clarification
369. Lipids of ghee-residue have lower Reichert Missel value and Polenske value than ghee
370. Efficiency of pressure technique for recovery of ghee from ghee-residue is about
371. Efficiency of centrifugation process for recovery of ghee from ghee-residue is about
372. In the preparation of burfi, ghee-residue is mixed with khoa in the ratio of
373. Shelf life of chocolate prepared from ghee-residue is approx.
374. For preparation of edible paste, marmite is used in concentration of
375. Centrifugation process recovers 25% ghee from Ghee-residue
376. Shelf life of ghee-residue can be extended by pressing it in to cake form
377. Autoclaving of alcohol treated ghee-residue after incorporation of 2% vinegar increases the moisture content
378. Ghee-residue becomes softer during storage
379. PER value of casein is approx.
380. Essential amino acids content in casein is approx.
381. PER value of co-precipitates is approx.
382. In addition to normal milk constituents, lassi is also a rich source of
383. Which of the followings, is the most dominant factor in depressing PER of ghee-residue
384.
Supplementation of ghee-residue with skim milk powder increases its PER from 0.66 to 2.4.
385. Consumption of butter milk increases the blood pressure and reduces the serum cholesterol level
386. Compared to whey proteins, casein contains higher concentration of sulphur rich amino acids
387. Supplementation of ghee residue with skim milk powder increases its PER 0.66 to 2.4
388. Consumption of butter milk increases the blood pressure and reduces the serum cholesterol level
389. Compared to whey proteins, casein contains higher concentration of sulphur rich amino acid
390. During attrition drying of acid casein, overall average particle size of dried casein is 100 µ.
391. The use of mineral acids during manufacture of casein has the advantage of completely continuous operation.
392. Which of the followings is used as an animal feed
393. Which of the following casein fibre is developed in USA
394. Before spray drying, viscosity of sodium caseinate solution is minimized by preheating to a temperature of
395. The total solids content of sodium caseinate solution destined for spray drying ranges between
396. pH of calcium caseinate lies in the range of
397. How much amount of protein can be recovered by the process of manufacture of co-precipitates?
398. Specific gravity of sweetened condensed whey at 50oC is approx.
399. According to US Government, in ice cream whey solid can replace approx.
400. Galactose can be produced from whey by using
401. Organic fouling of electrodialysis membrane is caused by
402. Gel filtration process used for separation of whey components is essentially
403. Molecular sieving ability of Sephadex G-25 is approx.
404. Which gel filtration matrix isused for separation of whey proteins from whey?
405. In humanized infant formulae, lactose is used to correct the balance between
406. Corning system for hydrolysis of lactose uses enzyme obtained from
407. For enzyme recovery, reactor system of lactose hydrolysis utilizes
408. Acid hydrolysis of lactose is done by
409. In direct acidification for hydrolysis of lactose, the pH of solution must be
410. PER of ghee-residue is approx.
411. In ion exchange process using weak base resin, the Demineralisation is carried out at
412. The use of lower temperature of 10oC during ion exchange will
413. Which of the followings, has maximum affinity towards weak acid cation
414. Which of the followings, has least affinity towards strong acid cation
415. In ion exchange process using strong base resin, the Demineralisation is carried out at
416. Functional group of cation resin in SMR process is
417. Functional group of anion resin in SMR process is