NET Mock Test – 9

Dairy Technology
Q.No Question Answer
.
1 The protein content of ‘human milk’ is about:
A. 0.2-0.4% C. 0.8-1.1%
C
B. 2.0-2.4% D. 2.8-3.2%

2 The meaning of ‘Culinary steam’ that is required for direct heating

in UHT processing is:
C. Steam that condensed into
A. Steam having hardness of lower condensate having hardness
than 100 ppm of less than 100 ppm
D
D. Steam filtered from all
impurities or even those
B. Steam generated from boiler created by evaporation of
that is passed through steam ejector water

3 The sterilization of packaging material used to package UHT

processed milk cannot be done by:
A. UV rays C. Chlorine plus heat D
B. H2O2 plus heat D. H2O2 alone

4 In a multi-effect evaporator, the temperature of evaporation of the

product (milk) must:
A. Decrease from the first to the C. Increase from the first to
A
final effect the final effect
B. Remain same in all the effects D. None of the above

5 Extra low-heat skim milk powder can be analyzed in the laboratory

through use of following test:
A. Thiol number C. Heat number D
B. Whey protein nitrogen index D. Cysteine number

6 The property of powder that confers the ease with which the
powder particles move with respect to each other is known as:
A. Flowability C. Dispersability A
B. Sinkability D. Angle of repose

7 As per FSSA, the annatto colour solution prepared in amyl acetate

at a dilution of 1:1000 (m/v), when measured in a Lovibond
Tintometer, the yellow unit shall be:
D
A. Max. 0.4 unit C. Min. 0.4 unit
B. Max. 5.0 unit D. Min. 5.0 unit

8 According to FSSA, the Iodine value of Margarine should be A

analyzed using the following method only:
A. Wij’s method C. Fick’s method
B. Fritz method D. Benedict’s method
Q.No Question Answer
.

9 In preparation of ‘Whipping cream’, over whipping may lead to:

C. More stiff whipped
A. Greater overrun product D
B. Increased acidity of cream D. Wheying off

10 The following is not a desired functional property of ‘Pizza

cheese’:
A. Shredability C. Stretchability B
B. Spreadability D. Meltability

11 The following parameter can be analysed to distinguish the degree

of heat treatment meted out to raw milk
A. Hydroxymethylfurfural C. Lactulose content D
D. All of the above
B. Furosine content

12 The E-number for Alginic acid stabilizer is:

A. E-400 C. E-402
A
B. E-405 D. E-407

13 Hydrophilic Lipophilic Balance (HLB) number of Glycerol mono

stearate emulsifier is about:
A. 3.0 C. 3.8 C
B. 5.2 D. 13.0

14 Hydrophilic lipophilic balance (HLB) concept was put forth by

scientist:
A. Green ML C. Griffin WC C
B. Guschina AT D. None of the above

15 Maillard reaction may lead to significant loss of the following in

milk based product:
A. Lysine C. Methionine A
B. Arachidonic acid D. Oleic acid

16 The lactose hydrolysis in milk, when carried out at a level

mentioned below is found beneficial in Cheddar cheese
manufacture:
B
A. 10% C. 30%
B. 70% D. 90%

17 The thickness of the Aluminium foil used in a UHT Tetra Pak is

about:
A. 6-9 m C. 15-20 m A
B. 30-35 m D. 40-43 m
Q.No Question Answer
.
18 Immobilization of lactase enzyme cannot be done on the following
support:
A. Activated chitin C. Cotton cloth B
B. Bentonite D. Phenolic resins

19 The following is considered to be a ‘non-cariogenic’ intense

sweetener:
A. Xylitol C. Maltose A
B. Fructose D. HFCS

20 The desired pH of processed cheese spread is about:

A. 5.0-5.3 C. 5.2-5.4
B
B. 5.6-5.9 D. 6.0-6.3

21 It is not much advantageous in utilizing homogenization treatment

in the manufacture of the following dairy product:
A. Yoghurt C. Sterilized flavoured milk B
B. Whipping cream D. Evaporated milk

22 The casein content of human milk is about:

A. 0.4% C. 0.7%
A
B. 1.2% D. 2.3%

23 In a two-stage homogenizer, the number of pressure gauges

mounted in the machine is usually:
A. 1 C. 2 A
B. 3 D. 4

24 The following type of freshly made fat-rich dairy product is

associated with the least FFA content:
A. Anhydrous milk fat C. Ghee
A
D. All have same FFA
B. Butteroil content

25 The pulverized salt (NaCl) to be used for continuous butter making

should be of following size:
A. 25 m C. 50 m C
B. 100 m D. 200 m

26 Sandesh making entails addition of granulated sugar at the rate of

about:
A. 43% by weight of chhana C. 50% by weight of chhana B
B. 60% by weight of chhana D. 68% by weight of chhana

27 In fluidized bed drying of khoa to obtain khoa powder, an inlet air C

temperature of following has been recommended:
A. 80oC C. 92oC
Q.No Question Answer
.
B. 110oC D. 125oC

28 Microfiltration has following application in processing of whey:

A. Removal of proteose peptone C. Reducing the mineral
from whey content of whey
B
D. Reducing the whey protein
B. Defatting of whey content of whey

29 The functional property that is not characteristic of ‘Pizza cheese’

is:
A. Shredding C. Melting B
B. Matting D. Stretching

30 Ghee should be preferably packaged in following type of pouch:

C. LLDPE of 50 m
A. LDPE of 45 m thickness thickness
D
D. HDPE of 100 m
B. HDPE of 45 m thickness thickness

31 The following indigenous product is prepared by baking process:

A. Kunda C. Bhapa Dahi
D
B. Milk cake D. Chhana Podo

32 The strength of brine in the brine tank of a continuous butter

making machine, working on Fritz principle is about:
A. 2.5-3.0% C. 30-35% B
B. 40-50% D. 60-67%

33 The vegetable parchment paper has the following advantage when

used as packaging material for ‘Butter’:
A. Greaseproof C. Light scattering
A
B. Decreased water vapour D. Decreased oxygen
transmission rate transmission rate

34 ‘Warm-Cold-Cold’ type of cream tempering, prior to butter making

leads to butter having:
A. Increased firmness of resultant C. Decreased firmness of
butter resultant butter
B. No influence on the firmness of D. Initial decrease in firmness A
resultant butter of butter up to 1 week, then
increase in firmness till 4
weeks

35 The estimated raw material cost for preparation of Rasogolla is C

about:
A. 25% of the sale price C. 35% of the sale price
B. 55% of the sale price D. 70% of the sale price
Q.No Question Answer
.

36 The efficacy of sanitization of equipment surface can be judged by:

A. MPN method C. Resazurin test
B
B. Swab test D. Catalase test

37 The food additive that serves as both colourant and nutrient is:
A. Canthaxanthin C. Curcumin
D
B. Lutein D. -carotene

38 When freezing in a new batch ice cream freezer, the freezing time
required to reach 90% overrun should ideally be about:
A. 30 sec C. 3 min B
B. 7 min D. 15 min

39 The calorie contributed by consumption of 1 g of ‘Simplesse’ fat

substitute (by Nutrasweet Company) is about:
A. 1.2 k.cal. C. 4.0 k.cal. A
B. 9.0 k.cal. D. None of the above

40 According to FSSA, Aspatame (as methyl ester) is permitted to be

used in dietetic ice cream at levels of:
A. Max. 100 ppm C. Max. 200 ppm D
B. Max. 700 ppm D. Max. 1000 ppm

41 For natural circulation evaporators , the entering velocity of liquid A

into the tubes is
A. 10-30 cm / s C. 30-90 cm / s
B. 30-90 cm / s D. 40-60 cm / s

42 In case of long tube forced circulation evaporator, the value of A

overall heat transfer increases because of
A. Increased liquid velocity in the C. Increased residence time
tube
B. both (A) and (B) D. none of these

43 The agitated film evaporator is particularly effective for C

A. foamy liquid C. viscous and heat sensitive
liquid
B. heat sensitive liquid D. none of these

44 An important liquid property, which determines the type of C

circulation in an evaporator is
A. thermal conductivity C. viscosity
B. specific gravity D. all the above

45 Tube length in case of long tube evaporator is generally C

A. 12-24 m C. 6-15 m
Q.No Question Answer
.
B. 3-10 m D. 11-25 m

46 With increase in vacuum in the effect, the value of hydrostatic head A

A. increases C. remains unaffected
B. decreases D. none of these

47 Number of effects in multiple effect evaporator system is limited by C

A. final product concetration C. steam pressure
B. total boiling point rise D. none of these

48 A centrifix catchall is used in vapour line of an evaporator to B

A. control vapour flow C. get the non-condensable
B. remove entrained particle D. none of these

49 Intermittent tube cleaning can be done in case of C

A. Horizontal tube evaporator C. basket type evaporator
B. calendria type evaporator D. all the above

50 Capacity of an evaporator can be reduced by reducing the C

A. steam C. both (A) and (B)
B. feed D. none of these

51 According to FSSA, bacterial count in condensed milk should be A

A. m - 500 / gm, M - 1500 / gm C. m - 350 / gm, M - 1500 /
gm
B. m - 700 / gm, M - 1700 / gm D. m - 600 / gm, M - 1600 /
gm

52 According to FSSA, maximum coliform count (per gm) in D

sweetened condensed milk should be
A. zero C. positive
B. negative D. 10

53 According to FSSA, what should be the maximum yeast & mold C

count in sweetened condensed milk?
A. 20 / g C. 10 / g
B. 50 / g D. 30 / g

54 A major constituent of paneer whey is

A. Milk fat C. Lactose
C
B. Whey protein D. Milk salts

55 The average total solids content of paneer whey is

A. 6-6.5% C. 8-8.5%
A
B. 5-5.1% D. 10%
Q.No Question Answer
.
56 Ghee is produced by heat desiccation of makkhan, butter or cream
at
A. 100 C C. 110 C C
B. 130 C D. 120 C

57 The shelf life of ghee made by the following method is the highest
A. Direct cream method C. Creamery butter
A
B. Desi method D. Prestratification method

58 According to BIS the minimum fat content of kulfi should be

A. 10 C. 8
C
B. 12 D. 6

59 The per cent fat content of basundi is in the range of

A. 5-8 C. 12-15
C
B. 8-10 D. 19-22

60 The biological value of protein in paneer is in the range of

A. 75-80 C. 90-95
B
B. 80-86 D. 100-103

61 The literal meaning of the word ‘paneer’ in persian is C

A. protein C. container
B. milk D. skin

62 Under optimum conditions of manufacture of paneer the milk solids B

recovery is
A. 50-55% C. 80-85%
B. 63-67% D. 25-30%

63 For better quality of chhana studies suggest a temperature range of B

___ C for coagulation of cow milk
A. 90-95 C. 70-75
B. 80-85 D. 60-65

64 Chhana obtained form milk coagulated by the following coagulant A

is preferred for rasogolla making
A. lactic acid C. sour milk
B. citric acid D. calcium lactate

65 For rasogolla making, chhana balls are to be cooked in boiling sugar D

syrup of 50-60 per cent concentration for ___ minutes
A. 5 min C. 15 min
B. 10 min D. 20 min

66 Presence of colostrums in milk produces a channa which has the B

following body defect
Q.No Question Answer
.
A. Gummy C. hard
B. Pasty D. crumbly

67 The strength of preserving syrup for rasogolla is in the range B

A. 25-30 C. 55-60
B. 40-45 D. 70-80

68 According to BIS requirements the moisture content of canned B

rasogolla should not be more than
A. 45% C. 65%
B. 55% D. 35%

69 The percentage fat content of good quality shrikhand is around A

A. 5 C. 15
B. 10 D. 20

70 A good quality shrikhand contains ___ % sugar C

A. 61-62 C. 41-42
B. 51-52 D. 31-32

71 According to FSSA, sweetened condensed skimmed milk should D

contain total milk solids not less than
A. 24 % C. 8 %
B. 12 % D. 26 %

72 According to FSSA, sweetened condensed milk should contain fat B

not less than
A. 8.0 C.10.0
B. 9.0 D. 11.0

73 According to FSSA, sweetened condensed milk should contain total D

milk solids not less than
A. 32.0 C. 33.0
B. 30.0 D. 31.0

74 According to FSSA, what should be the fat content of sweetened B

condensed skimmed milk?
A. Not less than 1.0 percent C. Not more than 1.0 percent
B. Not more than 1.5 percent D. Not less than 1.5 percent

75 According to FSSA, what is the maximum permissible limit of A

insolubility index in milk powders?
A. 2.0 ml C. 2.5 ml
B. 1.5 ml D. 1.0 ml

76 According to FSSA which one of the following is the only additive C

permitted in whey powders?
Q.No Question Answer
.
A. Benzoates and sorbates C. sorbic acid and sorbates
B. lecithin D. nisin

77 Out of the following additives, which additive is permitted to be B

added in cream powder only and not in milk powder?
A. Lecithin C. Calcium chloride
B. ascorbyl palmitate as antioxidant D. sorbic acid as preservative

78 According to FSSA anaerobic spore count permitted in evaporated D

milk is
A. NMT 5/g C. Not specified
B. NMT 10/g D. absent/g

79 FSSA has specified maximum permissible limit of Listeria C

monocytogenes in sweetened condensed milk as
A. Not specified C. absent/g
B. 5/g D. absent/25g

80 According to FSSA, max. coliform count (per gm) in milk powder C

should be
A. NMT 10/g C. m – 10/g, M – 50/g
B. NMT 20/g D. M – 10/g, m – 50/g,

81 Titratable acidity limited by FSSA in whole milk powder as ml B

0.1N NaOH / 10 g Solids not fat is
A. NMT 15.0 C. NMT 14.0
B. NMT 12.0 D. NMT 13.0

82 What is the minimum protein standard in Infant milk foods as per A

FSSA standards?
A. 12.0 % C. 34.0 %
B. 18.0 % D. 26 %

83 FSSA limits maximum moisture content in SMP as D

A. 3.5% C. 3.0%
B. 4.0% D. 5.0%

84 Maximum moisture permitted in WMP as per FSSA is B

A. 3.0% C. 4.0%
B. 5.0% D. 4.5%

85 Write fat content of SMP according to FSSA specifications. C

A. NMT 1.0% C. NMT 1.5%
B. NLT 1.0% D. NLT 1.0%

86 According to BIS requirements, the maximum total ash (on dry B

matter per cent by mass) in shirkhand should be
Q.No Question Answer
.
A. 0.5% C. 1.2%
B. 0.9% D. 1.5%

87 ‘Jilli’ is the name of a popular south Indian dairy based sweet made C
from
A. rice C. coconut milk
B. mango D. bottle gourd

88 The optimum fat content suggested/ required in burfi to impart C

desirable mouthfeel is
A. 10% C. 20%
B. 15% D. 25%

89 The specific gravity of the condensed milk at a particular A

temperature can be calculated as:
Where x, y, z and w are the % fat, %MSNF, %sugar and %water
respectively
C. 100/(x/ ρ + y/ ρ - z/1.6 +
A. 100/(x/ρ + y/ ρ + z/1.6 + w) w)
D. 100/(x/ ρ + y/ ρ - z/1.6 -
B. 100/(x/ ρ + y/ ρ + z/1.6 - w) w)

90 Mechanical shaking period, to break down the curd, if formed A

during sterilization is
A. One fourth to two minutes C. 3-5 minutes
B. 5 minutes D. 5-7 minutes

91 Sandiness in condensed milk may be due to D

A. Incorrect cooling and C. Excessive sugar ratio
crystallization
B. Excessively low temperature of D. All the above
storage

92 Browning discolouration in evaporated milk may be due to D

A. Excessively high heat treatment C. Long storage
during sterilization
B. Storage at high temperature D. All the above

93 Fat separation in evaporated milk may be due to D

A. Inadequate homogenization C. Improper handling during
pressure storage
B. Storage at high temperature D. All the above

94 Capacity of an evaporator depends on B

A. Number of effects C. Method of feeding
B. Temperature difference D. All the above
Q.No Question Answer
.
95 The factors, influencing the economy of evaporator system is C
A. Number of effects C. Both (A) and (B)
B. Temperature of effect D. Condensing system

96 The colour of dry milk is influenced by B

A. Lycopene C. Xanthophylls
B. Carotene D. None of these

97 Which one of the following is necessary to add in infant milk? B

A. Vitamin A C. Calcium
B. Vitamin C D. None of these

98 The choice of the proper packaging material will be made based on C

A. Composition of the food (solid C. Both A & B
or liquid)
B. Cost of the packaging material D. None of the Above

99 What is the consumption of plastic as packaging material at world B

level?
A. 50% C. 59%
B. 39% D. 18%

100 Which product is used maximum as packaging material in India? A

A. Paper & paper products C. Plastics
B. Metal D. None of the above

101 According to FSSA what is the minimum milk protein content in C

Skimmilk powder?
A. 34 % m/m C. 34% of MSNF
B. 32% of MSNF D. 32% m/m

102 Write minimum fat content of WMP as per FSSA. A

A. 26% C. 24%
B. 25% D. 23%

103 What is ash content of whole milk powder in FSSA specifications? A

A. NMT 7.3% DWB C. NMT 8.2% DWB
B. NLT 7.3% m/m D. Not specified

104 Lecithin is added in which of the following product to facilitate B

agglomeration?
A. Whey powder C. Skimmilk powder
B. Wholemilk powder D. All the above

105 Osmometer can be used to check the following aspect of milk: C

A. Water activity C. Freezing pointdepression
Q.No Question Answer
.
B. Specific gravity D. None of the above

106 The formula, 1 + CLR/1000 denotes the following, where CLR is A

corrected lactometer reading:
A. pecific gravity of milk C. Specific heat of milk
B. Bulk density of milk D. Particle density of milk

107 In Tetra Pak, Aluminium foil represents about following per cent of C
the total packaging materials utilized:
A. 2.5% C. 6.0%
B. 9.0% D. 12.0%

108 The roller dried whole milk powder finds good application in: B
C. Recombined milk
A. Instant milk powder preparation
D. Evaporated milk
B. Gulabjamun mix powder preparation

109 The cause for higher insolubility index of dried milk can be B
attributed to:
C. Milk was stored in chilled
A. Milk having high antibiotic condition for 2 days prior to
residues concentration and drying
B. Milk had disturbed salt balance D. Late lactation milk was
pooled with mid lactation
milk was used

110 The recommended rate of addition of lactose seed crystals in the A

manufacture of sweetened condensed milk is about:
A. 0.05% of the total mix C. 0.5% of the total mix
B. 0.75% of the total mix D. 2.5% of the total mix

111 The type of emulsion present in plastic cream (80% milk fat) is: A
A. Oil-in-water C. Water-in-oil
B. Oil-in-water-in-oil D. All of the above

112 Use of ultrafiltration retentate compared to conventional cheese B

milk, for cheese making favours:
A. Faster acid production by starter C. Gives a firmer coagulum
culture
D. Greater casein content in
B. Wheyless cheese making cheese

113 As per FSSA, Natamycin is permitted to be used in hard cheese, for C

surface treatment, at levels not exceeding:
A. 20 mg/dm3 C. 2.0 mg/dm3
3
B. 0.02 mg/dm D. 0.002 mg/dm3
Q.No Question Answer
.

114 Amul’s probiotic diabetic ice cream contains the following intense A
sweetener:
A. Sucralose C. Acesulfame-K
B. Aspartame D. Sodium - saccharin

115 Which of the following property is affected by agglomeration? D

A. Flowability C. solubility
B. bulk density D. all the above

116 Whole milk powder is dehydrated to about D

A. 93% solids C. 82% solids
B. 89% solids D. 96% solids

117 During storage, the milk powder may develop off flavor and colour C
due to
A. changes in lactose C. both (A) and (B)
B. protein change D. change in moisture content

118 Oxidized / tallow flavor in dried milk may be resulted due to D

A. high acidity in milk C. higher oxygen content in
headspace of container
B. metallic contamination D. all the above

119 Lumpy texture of the dried milk may be resulted due to D

A. insufficient drying C. drippage from pressure
spray nozzle
B. absorption of moisture D. all the above

120 Which constituents of powder provide stickiness to the milk D

powder?
A. Proteins C. Salts
B. Fat D. Sugar

121 As per US standards for Corrugated fiberboard the thickness in ‘C’ D

type flute is
A. 3.8 mm C. 4.5 mm
B. 2.5 mm D. 4.0 mm

122 Sodium Oxide content of Glass is B

A. 16% C. 20%
B. 13% D. 8%

123 The Batch house Process of Glass container making involves use of A
A. Raw materials C. Forming Machines
B. Finished Products D. Packaging Machines
Q.No Question Answer
.
124 Which of the following is normally not a form of Glass container? B
A. Jugs C. Vials
B. Films D. Ampoules

125 The following stabilizer is of microbial origin B

A. Propylene glycol alginate C. Gelatin
B. Curdlan D. Furcellaran

126 Low preheating temperature for preparation of dried milk may A

result into
A. rancid flavor C. tallow flavor
B. oxidized flavour D. none of these

127 Lack of uniformity in the appearance of milk powder may be due to A

A. partial scorching during C. both (A) and (B)
manufacture
B. Difference in package size D. higher oxygen content in
the head space of the
container

128 The modern method of drying milk commercially is A

A. spray drying C. deep bed drying
B. freeze drying D. fluidized bed drying

129 Which gas is used in cans containing products of high fat? B

A. Carbon dioxide C. Nitrogen
B. Both (A) and (B) D. None of above

130 Which antioxidant is permitted by Food safety standards Act in milk C

powder
A. Tocopherol C. L-ascorbic acid
B. Butylated hydroxyl anisole D. Butyrate hydroxyl toluene

131 Exo-polysaccharide producing starter cultures (EPS) can very well B

be used beneficially in the following product to maximum extent:
A. Paneer C. Cottage cheese
B. Frozen yoghurt D. Sherbets

132 The advantage of Propylene glycol alginate (PGA) over Sodium A

alginate for use in ice cream is:
A. PGA is both cold and hot C. PGA can tolerate wider
soluble pH range of ice cream
B. PGA has greater gelling power D. PGA is very high heat
at same usage level as Na-alginate stability

133 The temperature of ice cream drawn from a ‘Low-temperature A

continuous ice cream freezer’ is about:
Q.No Question Answer
.
A. 14-16oF C. 20-22oF
B. 24-26oF D. 27-29oF

134 The percentage of water frozen in a fully hardened ice cream is B

about:
A. 55% C. 72%
B. 90% D. 100%

135 In freeze-concentration process, the concentrated milk portion A

obtained after the treatment is:
A. The separated unfrozen liquid C. The separated ice
B. The portion obtained by D. None of the above
sublimation of ice

136 According to FSSA, milk powder should not contain D

A. Sweetening agents C. thickeners
B. Flavouring agents D. all the above

137 Which one of the following is necessary to add in infant milk? C

A. Vitamin A C. Vitamin C
B. Calcium D. None of these

138 The taste of heated milk is presumably due to the effect of heat on D
A. protein C. fat
B. sugar D. Both (A) and (B)

139 According to US federal standards, dried malted milk or malted A

milk powder shall contain not less than 7.5% milk fat and
A. not more than 3.5% moisture C. Not less than 3.5%
moisture
B. not more than 3.5% moisture D. not less than 5.5%
moisture

140 Malted milk food is the product obtained by mixing whole milk, or C
partially skimmed milk or milk powder with malt extract and cereal
grain flour in such a manner so as to secure
A. no hydrolysis of starchy material C. complete hydrolysis of
starchy material
B. partial hydrolysis of starchy D. none of these
material

141 What is the maximum limit of bacterial count in infant milk food B
according to FSSA?
A. 30,000/g C. 20,000/g
B. 10,000/g D. 40,000/g

142 The process by which dried milk is made instantly soluble is A

Q.No Question Answer
.
A. re-wet method C. roller drying process
B. feebles process D. none of these

143 During CIP cleaning, the flow rate recommended for efficient C
cleaning is:
A. 0.50-0.75 m/sec. C. 1.5-3.0 m/sec.
B. 5.0-7.5 m/sec. D. 10.0-15.0 m/sec.

144 According to FSSA, Canned Rasogolla shall be lacquered using: A

A. Sulphur dioxide resistant C. Acid resistant lacquer
lacquer
D. Browning resistant
B. Adipate resistant lacquer lacquer

145 The yield of Rasogolla obtained from standardized 4% fat cow B

milk is about:
A. 370 g per litre of milk C. 400 g per litre of milk
B. 470 g per litre of milk D. 570 g per litre of milk

146 Cream obtained through use of cream separator would be richer in B

fat, if:
A. Bowl speed is kept lower than C. Cream screw is ‘screwed
optimum out’
B. Milk flow is decreased D. The fat content of milk
taken is lower

147 Neutralization of highly sour cream using soda neutralizer may lead D
to the following flavour defect:
A. Limey flavour C. Carbonated flavour
B. Unclean flavour D. Soapy flavour

148 The low density polyethylene used for flexible packaging, should C
have density ranging from:
A. 0.850-0.880 g/cm3 C. 0.910-0.940 g/cm3
B. 0.980-0.995 g/cm3 D. None of the above

149 The overrun associated with ‘Soft serve ice cream’ is about: C
A. 25% C. 50%
B. 80% D. 95%

150 The overrun associated with Ices is about: C

A. 0% C. 25-30%
B. 30-40% D. 55-65%