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.Management Sciences
Category: Food Technology
In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are___________________?
A. Streptococcus
B. Lactobacillus
C. Acetobacter
D. Both a & b
The storage life of fresh beef at 34ºF with R.H of 92% is_________________?
A. 1-3 weeks
B. 1-4 weeks
C. 1-6 weeks
D. 1-8 weeks
Which one of the following is synthetic flavour __________________?
A. Esters
B. Aldehydes
C. Ketones
D. All the above
When sugars heated under controlled conditions in the absence of water, they form an hydro sugar, that readily polymerized to give typical taint and brown pigment this process is called _________________?
A. Mail lard reaction
B. Caramalization
C. Browning
D. Purification
Approximately caloric value in Kcal/100 g of almond is__________________?
A. 400
B. 500
C. 600
D. 640
The storage life of grapes at 32ºF with R.H of 90% is_____________________?
A. 1-2 weeks
B. 2-4 weeks
C. 3-8 weeks
D. 5-6 weeks
The function of acids in food is to_____________________?
A. Intensity & modified the taste
B. Act as ciectton pair accpot
C. Act as microbial inhibitor
D. All the above
The storage life of mushroom at 35ºF with R.H of 90% is___________________?
A. 1-2 days
B. 2-4 days
C. 3-5 days
D. 6 days
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