Which of the following are Milk Processing Operations?

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Statement 1: The ingredients, mixing, filling, sealing and retorting are processes that are checked for safe and well carried out canning operations. Statement 2: The heat processes, cooling, handling and recording are processes that are checked for safe and well carried out canning operations.

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Homogenized milk has ______

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How is milk pasteurized?

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Clarification of milk works on the principle of a centrifuge.

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Statement 1: Primary processing such as trimming, sorting, cleaning can be done to add value to products. Statement 2: Secondary processing such as converting raw materials to products such as jellies, marmalade etc.

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Following are ways in which losses take place. Which of the following is untrue?

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Statement 1: Pasteurized products are kept at room temperature and Sterilized products are kept in refrigeration. Statement 2: Canning is a process in which steam is sent in to sterilize the products. Which of the following holds true for statement 1 and statement 2 respectively?

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Which of the following is untrue about Solvent extraction of Oil?

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Which of the following is NOT a step in Pre-press Solvent Extraction?

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Mina brought a meat product that was ‘ready to eat’ and she directly used between two slices of bread to make a sandwich. Which of the following is true about the above type of meat product?

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In Solvent Extraction, the oil and miscella are moved in a ________

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Statement 1: The governing principle in jams and jellies is high acidity and high sugar content. Both these points are used to preserve them longer. Statement 2: Ginger is added sometimes to marmalade.

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Statement 1: Sausages are minced. A lot of spices are added to it. Statement 2: The Sausage is then stuffed with stuffing. It is cooled and refrigerated. They’re then packed.

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Certain bacteria are added to minced meat products. This activity is followed by dehydration. What is this activity called?

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Statement 1: Canned, Frozen, Dry- preserved and cured meats are types of meat present. Statement 2: Sausages, Prepared dinner meats, fermented and Poultry meats are the types of meat present.

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Statement 1: Fermentation of meat is done at a certain temperature and then brought done to certain moisture content. Statement 2: The bacteria, during fermentation, produce lactic acid which lowers the pH of the meat and helps it stay longer.

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