10 Questions
Which of the following is not a topic covered in the course?
Methods and procedures for sam
What is the main focus of Week 6 in the course?
Process technology for manufacture of dairy products
What is the purpose of pasteurization in dairy processing?
To sterilize milk and milk products
Which of the following is a physico-chemical property of milk?
Structure of milk constituents
What are some common dairy processes covered in the course?
Cream separation, pasteurization, sterilization, and homogenization
Which of the following is a major disadvantage of high voltage treatment in food preservation?
It requires a high treatment time or number of pulses
What is the purpose of using nisin and other bacteriocins in electroporation?
To potentiate the lethal effects of electroporation
What is the effect of high intensity light pulses on food and packaging material surfaces?
They offer new practical approaches to decontamination
What is a potential drawback of the killing effects of high intensity light pulses?
They result in partial heating
What is the role of physical removal of mic in food processing?
To remove microorganisms
Test your knowledge on dairy and food processing and products technology with this quiz! Covering topics such as basic principles of food processing, emerging technologies, food additives and preservatives, food laws and standards, and the effects of processing on acceptability, this quiz will assess your understanding in these areas. Prepare yourself for a comprehensive assessment of your knowledge in this field.
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