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Dairying Practice Test: Pasteurization & Dairy Product
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Dairying Practice Test: Pasteurization & Dairy Product
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15 Questions

1. On what principle does the cream dispenser work?
2. The percentage of fat in butter should be at least.
3. Acidity in sour curd is ...............  .
4. To make good curd, the starter should produce the following ............... 
5. The fat in coffee-cream is ...............  .
6. The taste of butter is due to ...............    .
7. Which of the following milk production is easily done by gravity method?
8. The substance responsible for aroma/smell/taste in butter is ...............    .
9. Breathtaking smell in curd is due to ...............  .
10. What is curd?
11. The milk fat in table cream is ...............  .
12. In making curd, bacteria do fermentation of the following ...............  
13. Good curd should have acidity ...............  
14. The amount of diacetyl in mild flavored butter is...............  .
15. The flavor producing substance in curd is...............  .

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