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Questions and Answers
What is the legal definition of high fat cream according to Food Safety and Standards Regulations (FSSR) 2011?
What is the legal definition of high fat cream according to Food Safety and Standards Regulations (FSSR) 2011?
- Cream containing milk fat not less than 25.0 percent by weight
- Cream containing milk fat not less than 60.0 percent by weight (correct)
- Cream sold without any indication about milk fat content
- Cream containing milk fat not less than 40.0 percent by weight
What is the proportion of non-fat components in cream according to the text?
What is the proportion of non-fat components in cream according to the text?
- Fixed at 10% of the fat content of the original milk
- In proportion to the fat content of the original milk
- In proportion to the amount of non-fat components transferred from the original milk (correct)
- Unrelated to the original milk's composition
How is cream broadly classified based on its use?
How is cream broadly classified based on its use?
- Low fat cream and High fat cream
- Single cream and Double cream
- Sterilized cream and Un-sterilized cream
- Market Cream and Industrial Cream (correct)
What is the fat percentage range in cream as mentioned in the text?
What is the fat percentage range in cream as mentioned in the text?
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What happens to the non-fat components as the fat percentage in cream increases?
What happens to the non-fat components as the fat percentage in cream increases?
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