Related InterviewSolutions

• Buttermilk is the product resulting from?(a) An addition of extra fat to raw fluid milk(b) Removal of the butter (fat particles) form raw fluid milk(c) Heating of both butter and milk to facilitate the blending of them together(d) Artificial product produced using non-saturated vegetable oilsThis question was addressed to me during an online interview.Query is from Dairy Products topic in section Products of Dairy Engineering
• Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream will have a maximum milk fat of _______ for economic factors.(a) 18%(b) 30%(c) 40%(d) 75%This question was addressed to me during an online interview.I'd like to ask this question from Dairy Products in division Products of Dairy Engineering
• Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream should contain a minimum of?(a) 18% fat(b) 30% fat(c) 40% fat(d) 75% fatThe question was posed to me during a job interview.Question is taken from Dairy Products in chapter Products of Dairy Engineering
• Heavy cream (whipping cream) contains a minimum milk fat of?(a) 10%(b) 18%(c) 30%(d) 36%I got this question during a job interview.Question is taken from Dairy Products in chapter Products of Dairy Engineering
• Non-fat yogurt must have a maximum of ______ fat prior to the addition of bulky flavors.(a) .5%(b) 1%(c) 2%(d) 3.25%The question was asked in an international level competition.My doubt stems from Dairy Products in division Products of Dairy Engineering
• Cream is a liquid milk product separated from the fluid milk that must contain a minimum of?(a) 4% fat(b) 10% fat(c) 14% fat(d) 18% fatThis question was posed to me in an online interview.The origin of the question is Dairy Products in chapter Products of Dairy Engineering
• Low-fat yogurt must have a minimum of _______ fat and a maximum of ________fat.(a) 1%, 4%(b) .5%, 2.5%(c) .5%, 2%(d) 1%, 3.25%The question was posed to me during a job interview.This question is from Dairy Products in chapter Products of Dairy Engineering
• Yogurt is manufactured from fresh, whole, low fat or skim milk that is heated before fermentation. However, Federal standards require yogurt to have a minimum of _____ fat.(a) .5%(b) 1%(c) 2%(d) 3.25%I had been asked this question in exam.My question is based upon Dairy Products in portion Products of Dairy Engineering
• Sour Cream frequently develops a bitter flavor due to continued bacterial proteolytic enzyme activity when stored for more than?(a) 1 week(b) 3-4 weeks(c) 6-8 weeks(d) 10-12 weeksI had been asked this question in semester exam.My question comes from Dairy Products topic in division Products of Dairy Engineering
• Cultured sour cream is required by Federal standards to have a minimum of ___________(a) 3.25% fat(b) 5% fat(c) 10% fat(d) 18% fatThe question was posed to me during an internship interview.This interesting question is from Dairy Products in section Products of Dairy Engineering