ICAR Offline Ecourse DT-3 ICE-CREAM & FROZEN DESSERTS 1. The apparent or natural acidity of ice cream mix is not caused by Milk proteins Mineral salts Dissolved carbon dioxide. Lactose 2. The initial freezing point of an average ice cream mix is about following temperature –1.5°C –2.5°C –5.0°C 0°C 3. The natural acidity of ice cream mix will depend on The fat content of mix The sugar content of mix The protein content of mix The vitamin content of mix 4. The consequence of instability of ice cream mix is usually not the following Separation of fat globules due to creaming Separation of protein particles as coagulated material Clear serum of whey from mix Reduced stability of air bubbles 5. An ice cream mix containing 10% MSNF would have a normal titratable acidity of ____% lactic acid. 0.17 0.187 0.206 0.152 6. Amongst the compounds given below __________ is not a surface active compound Proteins ...
Dairy Science applies the fundamentals discovered in basic sciences for industrious production of milk products. Maybe even learn new things while doing so.