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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.Overrun in ice cream refers to:

a: Fat content Explanation

Explanation

b: Air incorporated in ice cream Explanation

Explanation

c: Sugar content Explanation

Explanation

d: Moisture content Explanation

Explanation

2.Overrun mainly affects:

a: Color Explanation

Explanation

b: Texture and volume Explanation

Explanation

c: Acidity Explanation

Explanation

d: pH Explanation

Explanation

3.Ice cream with very low overrun will be:

a: Too fluffy Explanation

Explanation

b: Too dense Explanation

Explanation

c: Too sweet Explanation

Explanation

d: Too acidic Explanation

Explanation

4.Overrun is expressed in:

a: g/kg Explanation

Explanation

b: Percentage Explanation

Explanation

c: Liters Explanation

Explanation

d: ppm Explanation

Explanation

5.The melting of ice cream removes:

a: Fat Explanation

Explanation

b: Sugar Explanation

Explanation

c: Air Explanation

Explanation

d: Proteins Explanation

Explanation

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