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__________ is a dairy product resulting from the culturing of a mixture of milk and cream products, with lactic acid producing bacteria. The product contains not less than 3.25 percent milk fat and 8.25 percent solids-not-fat.(a) Ice cream(b) Yogurt(c) Cottage cheese(d) GelatoThis question was addressed to me by my college director while I was bunking the class.This interesting question is from Milk Production in chapter Primary Production of Milk of Dairy Engineering

Answer»

Right option is (b) YOGURT

The best EXPLANATION: Yogurt is a CULTURED dairy product. It has 3.25% fat and 8.25 SNF. Preparation of yogurt involves addition of LAB (Lactic acid bacteria) to MILK.



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