Approximate quantity of milk requires to get 1 Kg of butter is __________________?

Related Mcqs:

Food supply can be increased by reducing post harvest losses___________________?

A. 20-30% B. 30-40% C. 10-20% D. None...

Chemically or bio chemically enzymes are primarily__________________?

A. Carbohydrates B. Lipids C. Vitamins D. Proteins...

Sensory stimula for food occurs from____________________?

A. Taste B. Smell C. Texture D. All...

C6H12O6 bacteria CH2CHCOOH + H2O is_____________________?

A. Lactic fermentation B. Acetic fermentation C. Alcoholic fermentation D. All the above...

Gelatinization is the process in which ____________________?

A. Starch granules swell rapidly and lose birefringence B. Starch granules do not swell rapidly and lose birefringence C. Starch granules collide frequently causing a reduction in viscosity D. Both a & b...