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Aim

Theory

Pretest

Procedure

Simulation

Posttest

References

Feedback

Quality Testing of Butter

Choose difficulty:

Beginner

Intermediate

Advanced

What is the weight of butter sample taken for analysis?

a: 2g Explanation

Explanation

b: 5g Explanation

Explanation

c: 10g Explanation

Explanation

d: 15g Explanation

Explanation

At what temperature is the sample heated for dissolution?

a: 25°C Explanation

Explanation

b: 37°C Explanation

Explanation

c: 50°C Explanation

Explanation

d: 80°C Explanation

Explanation

The factor 0.282 represents:

a: Molecular weight of NaOH Explanation

Explanation

b: Normality factor Explanation

Explanation

c: Milliequivalent weight of oleic acid Explanation

Explanation

d: Density of butter Explanation

Explanation

FFA is generally expressed as percentage of:

a: Stearic acid Explanation

Explanation

b: Oleic acid Explanation

Explanation

c: Palmitic acid Explanation

Explanation

d: Lactic acid Explanation

Explanation

Increase in FFA content during storage is mainly due to:

a: Freezing Explanation

Explanation

b: Hydrolysis and oxidation Explanation

Explanation

c: Filtration Explanation

Explanation

d: Pasteurization Explanation

Explanation

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