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Physical Sciences Dairy Technology Lab Experiments

Aim

Theory

Pretest

Procedure

Simulation

Posttest

References

Feedback

Aim

Theory

Pretest

Procedure

Simulation

Posttest

References

Feedback

Determination of Overrun in Icecream

Choose difficulty:

Beginner

Intermediate

Advanced

1.Which instrument is used to measure melted ice cream volume?

a: Pipette Explanation

Explanation

b: Measuring cylinder Explanation

Explanation

c: Burette Explanation

Explanation

d: pH meter Explanation

Explanation

2.Overrun is calculated based on:

a: Weight difference Explanation

Explanation

b: Volume difference Explanation

Explanation

c: Temperature change Explanation

Explanation

d: Fat content Explanation

Explanation

3.Excessive overrun results in:

a: Hard texture Explanation

Explanation

b: Weak body and poor flavor Explanation

Explanation

c: Increased fat content Explanation

Explanation

d: High acidity Explanation

Explanation

4.Ideal overrun improves:

a: Shelf life only Explanation

Explanation

b: Texture and palatability Explanation

Explanation

c: Only color Explanation

Explanation

d: Only acidity Explanation

Explanation

5.During melting, ice cream should be kept at approximately:

a: 10°C Explanation

Explanation

b: 25°C Explanation

Explanation

c: 49°C Explanation

Explanation

d: 80°C Explanation

Explanation

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