Dairy Processing Practice Questions (Q16-18) - Food Processing Technology

16

ICAR JRF Food Processing Technology 29 Jun 2024Shift 1

MCQ (Single Correct) +4 −1

The main role of stabilizers in ice-cream is to

Make ice-cream more compact and smooth Produce a drier ice cream Prevent the formation of large ice crystals Have uniform whipping ability

17

ICAR JRF Food Processing Technology 29 Jun 2024Shift 1

MCQ (Single Correct) +4 −1

Which of the following membrane technologies retain fat but allow the passage of proteins?

Ultrafiltration Microfiltration Reverse osmosis Nanofitration

18

ICAR JRF Food Processing Technology 29 Jun 2024Shift 1

Assertion & Reason +4 −1

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).

Assertion (A) : The optimum churning temperature of cream varies between 9-11°C

Reason (R) : Lower churning temperature results in lower fat loss and prolong the churning period

In light of the above statements, choose the correct answer from the options given below.

Both (A) and (R) are true and (R) is the correct explanation of (A) Both (A) and (R) are true but (R) is NOT the correct explanation of (A). (A) is true but (R) is false (A) is false but (R) is true.

Food Processing Technology विषय एवं अध्याय

General Agriculture

Introductory Food Technology

Technology of Foods of Plant Origin

Technology of Foods of Animal Origin

Food Quality Management

Food Engineering/Packaging & Labeling

Food Microbiology & Biotechnology

Previous Year Papers of Food Processing Technology

Food Processing Technology- ICAR JRF/SRF 2024

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