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Cream Classification and Composition Quiz

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Cream Classification and Composition Quiz

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Questions and Answers

What is the legal definition of cream according to Food Safety and Standards Regulations (FSSR) 2011?

Cream is the product of cow or buffalo milk, or a combination thereof, with no restrictions on foreign ingredients.

Cream is the product of cow or buffalo milk, or a combination thereof, with no specific requirements on non-fat components.

Cream is the product of cow or buffalo milk, or a combination thereof, free from starch and other foreign ingredients, with three categories based on milk fat content. (correct)

Cream is the product of cow or buffalo milk, or a combination thereof, with no specific requirements on milk fat content.

What is the proportion of milk fat in high fat cream according to FSSR 2011?

Not less than 60.0 percent by weight (correct)

Not less than 25.0 percent by weight

Not less than 85.0 percent by weight

Not less than 40.0 percent by weight

How is cream classified based on its fat percentage?

Cream may be classified into low fat, medium fat, and high fat categories based on milk fat content. (correct)

Cream may be classified into low fat, medium fat, and high fat categories based on foreign ingredients.

Cream may be classified into low fat, medium fat, and high fat categories based on non-fat components.

Cream may be classified into low fat, medium fat, and high fat categories based on total milk content.

What is the composition of non-fat components (SNF) in cream compared to the original milk?

<p>The concentration of non-fat components in cream is in proportion to the amount transferred from the original milk.</p> Signup and view all the answers

What is the indigenous product similar to cream mentioned in the text?

<p>Malai</p> Signup and view all the answers

Study Notes

Cream Regulations

According to Food Safety and Standards Regulations (FSSR) 2011, cream is legally defined as the yellowish-white fatty liquid near the surface of milk.

Classification of Cream

Based on fat percentage, cream is classified into:
- Low-fat cream (minimum 25% milk fat)
- Medium-fat cream (minimum 35% milk fat)
- High-fat cream (minimum 40% milk fat)

Composition of Cream

High-fat cream contains at least 40% milk fat according to FSSR 2011.
Non-fat components (SNF) in cream are higher than in the original milk, resulting in a more concentrated form of milk solids.

Indigenous Product

Malai is the indigenous product similar to cream mentioned in the text.

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Description

Test your knowledge of cream classification, standards, and composition with this quiz. Learn about the fatty portion of milk, its production process, and the concentration of non-fat components in cream.