________ is exposure of hot milk or milk product to reduced pressure t – McqOptions

MCQOPTIONS

1.	________ is exposure of hot milk or milk product to reduced pressure to affect the removal of volatile substances, especially those that enter milk from feed).
A.	Vaporization
B.	Infusion heater
C.	Vacuumization
D.	Vac Pac process
Answer» D. Vac Pac process

Discussion

No Comment Found

Related MCQs

The absence of _____ and _____ is not an accident, because they would catalyze oxidation, their producing metallic or oxidized flavors.
A pooling method, whereby, handlers with higher than average utilization pay into and handlers with lower than average utilization receives payment from is called _______
The enzyme _______ is almost completely inactivated during pasteurization.
A high acid flavor (sour) in milk is caused by ________
________ is exposure of hot milk or milk product to reduced pressure to affect the removal of volatile substances, especially those that enter milk from feed).
The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because of _______
The microbiological standard for Grade A raw from a single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers.
The most prevalent off the flavor of fluid milk is ______
The fat in one serving of whole milk (8 ounces) provides _______ calories.