Yellow color of milk fat is due to the presence of?(a) Vitamin D(b) Carotinoids(c) Calcium(d) Folic AcidThe question was asked in an online interview.This intriguing question comes from Testing Milk for Quality in chapter Collection and Reception of Milk of Dairy Engineering

Yellow color of milk fat is due to the presence of?(a) Vitamin D(b) Ca

1.	Yellow color of milk fat is due to the presence of?(a) Vitamin D(b) Carotinoids(c) Calcium(d) Folic AcidThe question was asked in an online interview.This intriguing question comes from Testing Milk for Quality in chapter Collection and Reception of Milk of Dairy Engineering
Answer» Right option is (b) Carotinoids The explanation: Carotenoids are PLANT pigments responsible for bright red, YELLOW and ORANGE hues in many FRUITS and vegetables. They are also responsible for yellow color in milk fat.

Discussion

No Comment Found

Related InterviewSolutions

Which of the following electrode/s are used in the silo?(a) High Level Electrode(b) Low Level Electrode(c) High Level Electrode and Low Level Electrode(d) Medium Level ElectrodeThe question was posed to me in an interview.My query is from Storage in section Collection and Reception of Milk of Dairy Engineering
What is the reason for the presence of agitator in milk silo?(a) Prevent Cream separation from gravity(b) Prevent spoilage(c) Prevent leakage(d) Prevent off-tasteThe question was asked in final exam.This interesting question is from Storage topic in chapter Collection and Reception of Milk of Dairy Engineering
What is the recommended temperature for the storage of Paneer?(a) 8℃(b) 9℃(c) 4℃(d) 5℃The question was posed to me in an internship interview.My question is based upon Storage topic in section Collection and Reception of Milk of Dairy Engineering
What is the recommended temperature for the storage of milk?(a) 8℃(b) 9℃(c) 4℃(d) 5℃The question was asked by my school principal while I was bunking the class.My doubt stems from Storage in division Collection and Reception of Milk of Dairy Engineering
Which of the equipment is used for chilling of milk in dairy?(a) Refrigerator(b) Freezer(c) Dry ice(d) Plate heat exchangerThe question was posed to me in an international level competition.My doubt stems from Storage topic in division Collection and Reception of Milk of Dairy Engineering
The _____________ level indicator measures the static pressure represented by the head of liquid in the tank.(a) Pneumatic(b) Magnetic(c) Float(d) BoatI got this question during an interview.My question is from Storage in chapter Collection and Reception of Milk of Dairy Engineering
Which enzyme is tested for cream pasteurization?(a) Plasmin(b) Phosphatas(c) Catalase(d) PeroxidaseI got this question in an interview.I'd like to ask this question from Storage in section Collection and Reception of Milk of Dairy Engineering
Which of the following is used for milk storage in dairy farms?(a) Utensils(b) Milk is not stored(c) Silos(d) MachinesI have been asked this question in class test.I would like to ask this question from Storage in portion Collection and Reception of Milk of Dairy Engineering
Lactose has water solubility of __________(a) 100%(b) 50%(c) 18%(d) 25%This question was addressed to me in examination.The query is from Storage topic in division Collection and Reception of Milk of Dairy Engineering
Which of the following has the largest particle size in milk?(a) lactose(b) casein micelles(c) fat globule(d) mineralsI had been asked this question in an interview for internship.Origin of the question is Storage in division Collection and Reception of Milk of Dairy Engineering

Yellow color of milk fat is due to the presence of?(a) Vitamin D(b) Carotinoids(c) Calcium(d) Folic AcidThe question was asked in an online interview.This intriguing question comes from Testing Milk for Quality in chapter Collection and Reception of Milk of Dairy Engineering

Discussion

No Comment Found

Related InterviewSolutions

Reply to Comment