Given below are two statements: Statement (I): Milk fat is... | Agrigyan

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ICAR AIEEA PG 2024 - Dairy Technology
Statement Based

Given below are two statements

Statement (I) : Milk fat is relatively high in short chain and medium chain fatty acids which have been reported to have antimicrobial activity.
Statement (II) : The short chain fatty acids in milk fat also promote growth of Lactobacillus bifidum in intestine.

In light of the above statements, choose the most appropriate answer from the options given below:

नीचे दो कथन दिए गए हैं

कथन (I) : दूध की वसा में लघु और मध्यम श्रृंखला वाले फैटी एसिड अपेक्षाकृत अधिक होते हैं जिनमें रोगाणुरोधी गतिविधि होने की सूचना मिली है।
कथन (II) : दूध की वसा में मौजूद लघु श्रृंखला फैटी एसिड आंत में लैक्टोबैसिलस बिफिडम (Lactobacillus bifidum / Bifidobacterium) की वृद्धि को भी बढ़ावा देते हैं।

उपरोक्त कथनों के आलोक में, नीचे दिए गए विकल्पों में से सबसे उपयुक्त उत्तर चुनें:

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Fluid Milk Processing, Dairy Products Manufacture, Sensory Evaluation & Packaging

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Packaging Materials & Systems: Flexible Laminates, Aseptic Packaging, MAP, Vacuum Packaging & Quality Evaluation Thermal Processing of Fluid Milk: LTLT, HTST Pasteurization, UHT, Sterilization & ESL Systems Technology of Frozen Dairy Desserts: Ice Cream Mix Formulation, Freezing, Overrun, Hardening & Novelties Dairy By-Product Utilization & Whey Processing: Casein, Caseinates, Whey Powder, WPC, WPI & Lactose Recovery Sensory Evaluation of Dairy Products: Discrimination Tests, Hedonic Scaling, Scoring Systems & Flavor Defect Profiling Concentrated Milks: Evaporated Milk, Sweetened Condensed Milk, Standardization & Pilot Sterilization Fluid Milk Reception, Chilling, Clarification, Standardization & Homogenization Ghee Technology: Traditional, Cream-Butter, Pre-Stratification & Continuous Methods, Packaging & AGMARK Active Dried Milks: Roller & Spray Drying, Atomization, Powder Properties, Instantization & Specialty Infant Formulas Cheese Manufacture: Coagulation, Curd Handling, Cheddaring, Pressing, Salting & Curing of Hard & Semi-Hard Cheeses Butter Technology: Batch Churning, Continuous Butter Making (CBM), Working, Salting & Rheology Traditional Heat-Desiccated & Acid-Coagulated Indian Dairy Products: Khoa, Paneer, Chhana & Their Sweets Membrane Filtration in Dairy Processing: Reverse Osmosis (RO), Nanofiltration (NF), Ultrafiltration (UF) & Microfiltration (MF) Soft, Acid-Coagulated & Mold-Ripened Cheeses: Cottage, Mozzarella, Camembert, Roquefort & Fresh Cheeses Technology of Fermented & Probiotic Milks: Dahi, Yoghurt, Cultured Buttermilk, Lassi, Kefir & Koumiss Technology of Fat-Rich Products: Cream Separation, Processing, Neutralization & Cream Varieties Traditional Fermented, Fat-Rich & Frozen Indian Dairy Confections: Shrikhand, Rabri, Kulfi & Ghee Residue
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