How many parts by weight of 40% cream and 3% milk must be mixed to make milk testing 5% fat? Options: A . &nbsp2 and 35 B . &nbsp4 and 45 C . &nbsp5 and 10 D . &nbsp6 and 12

How many parts by weight of 40% cream and 3% milk must be mixed to make milk tes

Question

How many parts by weight of 40% cream and 3% milk must be mixed to make milk testing 5% fat?

Options:

A . 2 and 35

B . 4 and 45

C . 5 and 10

D . 6 and 12

Answer: Option A
Answer: (a).2 and 35

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Question 1. Homogenization temperature applied normally are ________....

Question 2. The dispersion of the lipid phase increases with ________ temperatures of homogenisation and is commensurate with the___....is commensurate with the_________ viscosity of milk at higher temperatures.

Question 3. Name the theory of homogenization According to which homogenization takes place when the liquid is leaving the gap, so t....pressure which is important to cavitation is important to homogenization.

Question 4. Which homogenization theory predicts how the homogenisinneffect varies with the homogenizing pressure?....

Question 5. Preferred Homogenization pressure is _______....

Question 6. Which of the following packaging material should be used in order to avoid off flavor formation in homogenized milk?....

Question 7. Storage of homogenized milk may lead to which of the following development?....

Question 8. The milk after homogenization will not be suitable for the production of semi-hard or hard cheeses due to which of the f....or hard cheeses due to which of the following reasons?

Question 9. In order to prevent sedimentation in homogenized milk which of the following measure prove effective?....

Question 10. The bacterial counts of milk will _______ after homogenization.....

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