31. Soft fats in milk fat are
32. Sponification number of butter fat is
33. Starch is split by which enzyme?
34. Temperature used in UHT treatment is
35. Tests for proper pasteurization are based on the activity of which enzyme?
36. The aim of pasteurization milk is to
37. The eyes in swiss cheese are formed by the growth of
38. The high nutritive value of cheese is due to
39. The iodine number measures the amount of
40. The melting point of milk fat varies normally between
MCQ Multiple Choice Questions and Answers on Dairy Technology
Dairy Technology Trivia Questions and Answers PDF
Dairy Technology Question and Answer
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