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Questions and Answers
Which of the following is not a topic covered in the course?
Which of the following is not a topic covered in the course?
- Effect of processing on acceptability and nutritive value of food
- Food laws and standards
- Methods and procedures for sam (correct)
- Food processing and preservation
What is the main focus of Week 6 in the course?
What is the main focus of Week 6 in the course?
- Physico-chemical properties and structure of milk and milk constituents
- Chemical and microbial spoilage of milk and milk products
- Process technology for manufacture of dairy products (correct)
- Methods and procedures for sam
What is the purpose of pasteurization in dairy processing?
What is the purpose of pasteurization in dairy processing?
- To homogenize milk
- To sterilize milk and milk products (correct)
- To separate cream from milk
- To standardize milk composition
Which of the following is a physico-chemical property of milk?
Which of the following is a physico-chemical property of milk?
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What are some common dairy processes covered in the course?
What are some common dairy processes covered in the course?
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Which of the following is a major disadvantage of high voltage treatment in food preservation?
Which of the following is a major disadvantage of high voltage treatment in food preservation?
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What is the purpose of using nisin and other bacteriocins in electroporation?
What is the purpose of using nisin and other bacteriocins in electroporation?
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What is the effect of high intensity light pulses on food and packaging material surfaces?
What is the effect of high intensity light pulses on food and packaging material surfaces?
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What is a potential drawback of the killing effects of high intensity light pulses?
What is a potential drawback of the killing effects of high intensity light pulses?
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What is the role of physical removal of mic in food processing?
What is the role of physical removal of mic in food processing?
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