Unit-I Supplementarg Foods
Unid-T- Daie Techndog
Mulkiple Chodce Gueston
What t the purposc ot pasteuvization oP roilk 2
AJ To iacTrase the shelf Iie [Link].
B1 o kil hasnfal bacterla oP milk
4 To change the flavoux of milk.
dJ To ad outaient to milk
Ans B1 To hi1 hamtul bacteria of milk
What are he steps inolved in paskeurzatior,
of milk ?
A1 Heating t caoling and packagiag
] Coling pae kag iny and heating
g_ fackaging heatng and coolin
0 rleating packang and cooling
AJ Heating ooling and packaginy.
s1The psimaty Pootein in ik
a] Cayein b1 Toyetorhan
c1 Lysine 1J Arginine
Nhich oP the Pollbwlna cozTeat ? Butterit
a] a melecular solid
en emulaon
dJ Nene of these
Ans None of these
Vittosity of milk at high tem p'nl,
aj derrease b] incrcases
(1 none thee d] rmalnsamc
Ani
Enerey value of a food is measutcd in t..
ACurbsb yd rabe
<1 Proteins
DË Calories.
D1 Cabries
71 Toqurt (ontajns mixd lactte actd culture
tAAJ ontaining:
Lacto bacillu bulgaricw end strptecocy
therm ophil.
8J Lactobac) llw bulgeiteý end pro plaoni bacterian
J lactobacily bulgarius and leucono stoc
01 Nene of hese
Ans. AJ Luctobucillus bulgaricus and srpto to cas
thetn aphilus
81 Stmisalid ice creon ts placcd in a harden tng
To ern qt a temperutuse cf about ?
Ans 34°c
11. Most Va riable Consdituenhs of milh t
C] Lactose
oj mlnerals.
Anu 81 Fat
85°lo
3. Nhich oP the llowing Posd iteme provides dietat:
Pibre?
aj fulsee b] Wholegrain
cJ Fouith and vegetablo dj All of the above.
Ar (4) All oP the above
121 Food Ar4iPitation i oteded to maintais
AJ Balaneed dict in bady
61 fxceutVe of vitefmint in body
c1 to make food taste Smell butter
Ant AJ Balanicd diet in bod
ind'an oaltipinpoc fosd is prcpard and
marketed bË
(Central food
institute). Technalogical Ressay
Malt a stage stf qrains durinq beer Armabin
refrs to he
A1 Guminated Wet gTain
BJ Dry grcain
(J Mashd qraln
41 lowescd grain
Any Gesminated wet grain
151
A1 To- provide energt
bj Buila's Tslrtance against infections
1 Maintain growth acpa iY andprudu cton,
d1 Al) of the above.
An All of the above
16) Which: of he following the most .esseni tial
nutoient Ar a womon [Link]! bagcs
rgens pregnanty toto bioth
bith grevent birth defech
41 Thianio bË Folte acvd
61 Folie atd
I41 The types of protein resc nt in cercal ie lare
A1 Albemins
Qliadin!
A A l l 8f the above
AiboflavinGut a diease that oesultti Posm a
deficiency of whichoP thise B Vitamin?
81 Vitamin Ba.
Vitamin 89 d1 itamin Bs
Ang
Long &uesions.
1 Bxplain in detailu Supplementary .Fods in dn
Dsarbe tn detai phystochemtal psoptrtis t e
0tcuss in brtef day lmilk produet aj Ghe
41 What te FssA delintion oP milk ? Dsenibe in
bypes of market milk?
5] DiLuss n brie Sourer of Novel Poods
Short Guestins
a1 Write a note on Indan oulHipurpase fosd.
Dlueuas in protessing oP milk.
Wsite a ote' an Pasteuteotien
DPerentiate
fosd
betuen Supplementary and Frot