FSSAI TO / AD (Technical) Mock Test - 5 - Agriculture Exams MCQ

Let the number be x. Then,

An address of a website on the internet is called a URL.

Key Points

• URL stands for Uniform Resource Locator and is used to specify addresses on the World Wide Web.
• A URL is the fundamental network identification for any resource connected to the web (like images or sound files).

Additional Information

1. Protocol:

• The protocol specifies how the information from the link is transferred. The protocol used for web resources is HyperText Transfer Protocol (HTTP).
• The protocol is followed by a colon, two slashes, and then the domain name
•  The domain name is the computer on which the resource is located.
• Links to particular files are specified after the domain name as shown above in the format.

2. Client:

• In computing, a client is a piece of computer hardware or software that accesses a service made available by a server as part of the client–server model of computer networks.

3. WAN:

• A wide area network (WAN) is a telecommunications network that extends over a large geographic area for the primary purpose of computer networking.

Gauss is the great mathematician who is credited with discovering the total value of the first 100 natural numbers.

Since ∠1 = ∠2

But BD = CD (given)

AB = AC
∴ the given ∆ is isosceles

The correct answer is option 2.

 Key Points

• CAD stands for Computer Aided Design.
• CAD is a software technology used by architects, engineers, and designers to create 2D and 3D models of products and structures.
• CAD software helps to improve accuracy, reduce errors, and increase productivity in the design process.
• CAD is used in a variety of industries including automotive, aerospace, and construction.

 Additional Information

• Computer add dialog: There is no such term as "computer add dialog" in the field of computer-aided design.
• Computer Aided Data: - This option is incorrect as "data" is a broad term and does not specifically refer to the process of design.
• Computer Aided Diagram: This option is incorrect as "diagram" is a specific type of visual representation and does not encompass the entire design process. 

Diameter of the circle = breadth of the rectangle = 42 meters
Radius of the circle

So the answer 

Hence, Option D is correct.

The correct answer is Used for creating a chart from the selected cell.

Key Points

• The function of F11 in the Excel sheet is that it is used for creating a chart from the selected cell.
  • It creates a chart of the data in the current range in a separate Chart sheet.
  • Alt+F1 shortcut creates a default chart as a chart object embedded in the current worksheet.

Additional Information

•  Some important shortcuts used in MS Excel
  • F1 Opens Excel Help
  • F2 Edit contents of an excel
  • F3 Paste Named Range or Named List
  • F4 Toggles between cell references – Absolute, Relative, and Mixed Reference
  • F5 Displays the "Go To" dialog box
  • F6 Switch between the panes of an excel workbook if you have a split window
  • F7 Opens the "Spelling" option in excel using which you can check the spellings in your workbook
  • F8 Enables and disables the "Extend Mode" selection in excel.
  • F9 Recalculates the output of all formulas in your excel workbook.
  • F10 Displays the keyboard shortcut for the excel ribbon also known as excel tips
  • F12 Opens the "Save As" dialog box like the "Alt + F2" keys

The correct answer is A - iii, B - iv, C - i, D - ii

Key Points

• Task view allows you to organize the applications across multiple virtual desktops. 
• This feature allows you to resume previous activities, perform multitasking operations etc.
• In Windows 10, you can find the option to view tasks on the taskbar. The shortcut to use it is Win + Tab.
• Sometimes you want to hide the desktop icons temporarily rather than deleting them. To do this, right-click on the desktop, go to view and select show desktop icons.
• For displaying or hiding the icons you can use the shortcut Win + D.

Additional Information

• To take the current page screenshot in windows, use the shortcut key Alt + PrntSc.
• To add a virtual desktop, go to the task view, and select new desktop. Or you can use the shortcut Win + Ctrl + D. Hence option 2 is correct.

a = 3
d = a(2) – a(1)
⇒ 1 – 3 = -2
⇒ d = -2

A dot matrix printer is a type of printer that uses a matrix of small pins to create characters or images on paper. Let's analyze each statement to determine the correct answer:
i) Prints an entire line at a time: This statement is incorrect. A dot matrix printer prints one character at a time by striking an ink-soaked ribbon against the paper. It does not print an entire line at a time.
ii) Is a non-impact printer: This statement is incorrect. A dot matrix printer is an impact printer because it uses physical force to create the characters. The pins strike the ribbon, which transfers ink to the paper, resulting in the printed output.
iii) Allows multiple copies to be taken at a time: This statement is correct. Dot matrix printers have the ability to create multiple copies simultaneously. This is achieved by using carbon paper or carbonless paper, which allows the impact of the pins to transfer the image to multiple layers of paper.
iv) Prints one character at a time: This statement is correct. Dot matrix printers operate by individually striking pins against an ink-soaked ribbon to create characters. Each pin represents one dot, and the combination of dots forms the characters or images on the paper.
Based on the analysis above, the correct answer is C: iii and iv. A dot matrix printer allows multiple copies to be taken at a time and prints one character at a time.

Answer:
The correct answer is option C: JavaScript. JavaScript is a client-side programming language and is not typically used for server-side programming. Here is a detailed explanation:
Server-side programming languages:
- JSP (JavaServer Pages): JSP is a server-side scripting language that is used to create dynamic web pages. It is based on Java programming language and allows embedding Java code within HTML.
- ASP (Active Server Pages): ASP is a server-side scripting language developed by Microsoft. It allows embedding scripting code within HTML and is mainly used to create dynamic web pages on Windows servers.
- PHP: PHP is a popular server-side scripting language that is widely used for web development. It is embedded within HTML and can be used to perform various server-side tasks such as generating dynamic content, interacting with databases, and handling form data.
Client-side programming language:
- JavaScript: JavaScript is a programming language that is executed on the client-side (i.e., on the user's web browser). It is mainly used for enhancing the interactivity and functionality of web pages. JavaScript can manipulate the Document Object Model (DOM), handle user events, and perform client-side validations.
In summary, JavaScript is not a server-side programming language and is primarily used for client-side scripting.

Sudan dyes are found as an adulterant in Hot Paprika.

Key Points

• Hot paprika is made with spicy varieties of peppers that pack the heat.

​

• Sudan dyes are red, synthetic azo dyes that are not allowed in foodstuffs in the European Union and the united states.
• These dyes are considered potentially carcinogenic as well as genotoxic.

Important Points

•  Sudan dyes are typically found as adulterants in 
  • ​brightly colored red and orange spices, such as chili powders, curries, and paprika.

​​Additional Information

• Coriander power 
  • ​If you consume coriander powder not certified by Agmark, there are chances that it may contain horse dung. 
• ​Tea
  • ​Tea has been found to be adulterated with starch, sand, china clay, french chalk, iron fillings, chicory, lather flakes, caffeine, catechu, used tea leaves, and many more.
• ​Coffee
  • ​The commonly used adulterants in case of coffee are chicory, caramel and date seeds.

Correct option : 4

Key Points
Aflatoxin M1 is found in Milk & Milk Products. Aflatoxins (AFs) are a major class of mycotoxins produced primarily by Aspergillus species including Aspergillus flavus, Aspergillus parasiticus, and Aspergillus nomius. 

Aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1) and aflatoxin G2 (AFG2) are the major classes of AFs.

Aflatoxin M1 is a hydroxylated metabolite of (AFB1) Aflatoxin B1, that is excreted in milk in the mammary glands of both humans and lactating animals.

 Important Points

1. Aflatoxin B1 & total Aflatoxin are found in dried fruits and nuts.

2. Aflatoxin B1, B2, G1, G2 are found in cereals and grains & honey.

3. Aflatoxin M1 is found in milk and milk products.

Additional Information

1. The presence of Aflatoxin M1 in milk and milk product is an important issue, especially in developing countries.
2. FSSAI has fixed the limit of aflatoxin M1 at 0.5 µg/kg for milk.
3. The most popular method for Aflatoxin M1 analysis in milk and milk products is HPLC (High-performed liquid chromatography).

Yeast and mold count determination requires Acidified potato glucose agar.

Key Points

• Acidified potato glucose agar encourages luxuriant fungal growth. 
• It is used in the determination of yeast and mold count.

Additional Information

•  Nutrient agar:
  • ​It is a general-purpose medium supporting growth of a wide range of non-fastidious organisms.
• MacConkey agar:
  • MacConkey agar is a selective and differential media used for the isolation and differentiation of non-fastidious gram-negative rods.
• Violet Red Bile Agar:
  • Violet Red Bile Lactose Agar is a selective medium for the detection and enumeration of coliform organisms.

NABCB is the acronym for National Accreditation Board for Certification Bodies.

Additional Information

1. NABCB is a constituent of the Quality Council of India (QCI).

2. QCI has been established in 1997 through the joint initiatives of the Indian Government and the industries.

3. The objective of NABCB is to establish and offer accreditation schemes, based on internationally accepted standards, for certification bodies and inspection bodies

engaged in providing services of system certification (ISO 9001, ISO 14001, etc.), product certification, and inspection.

Key Points

Accreditation:

• It is the formal recognition of competence.
• It relates to the competence of certification bodies and inspection bodies

The misleading or false advertisement would attract a penalty of 10 lakhs and imprisonment for 2years.

If any person be it a seller or manufacturer or endorser or publisher if cause false or misleading advertisement which causes harm to the interest of the consumer shall punish under section 89.

 Key Points

• The New Act empowers the Central Government to set up a Central Consumer Protection Authority (‘CCPA’) to promote, protect and enforce the rights of consumers.
• Central Consumer Protection Authority (‘CCPA’) will be empowered to investigate, recall, refund, and impose penalties.
• It will regulate matters related to violation of consumer rights, unfair trade practices, and misleading advertisements.
• There is also a provision for a class action lawsuit for ensuring that the rights of consumers are not infringed upon.
• The authority will have the power to impose a penalty on a manufacturer or an endorser of up to Rs 10 lakh for a false or misleading advertisement.

The green color in Eat Right India logo represents fruits and vegetables.

Important Points

• Dark blue is for milk and milk products,
• Aqua blue for water to be taken in plenty,
• Green for fruits and vegetables to be consumed liberally,
• Brown for meat, fish, and poultry to be taken moderately,
• Purple for food and drink high in fat or sugar to be taken sparingly.

  Additional Information

• The Eat Right India Logo represents a healthy ‘Indian thali’ (plate) to ensure a balanced and wholesome diet comprising all food groups in the right quantity for good health.
• Each color in the logo represents a food group and its corresponding nutrient category that is required by the body.
• The size of its arc represents the proportion of that food group to be consumed for optimum health of the body.
• The green leaf represents responsible and environmentally sustainable food production and consumption to protect the health of the planet.

Vegetable oil processing units will require licensing if their installed capacity is more than 2 MT per day.

Key PointsAccording to Schedule 1, vegetable oil processing units and units producing vegetable oil by the process of solvent extraction and refineries including oil expeller unit having installed capacity more than 2 MT per day. 

Additional InformationRegistering Authority: means Designated Officer/ Food Safety Officer or any official in Panchayat, Municipal Corporation or any other local body or Panchayat in an area, notified as such by the State Food Safety Commissioner for registration as specified in these Regulations.

Central Licensing Authority: means Designated Officer appointed by the Chief Executive Officer of the Food Safety and Standards Authority of India in his capacity of Food Safety Commissioner.

State Licensing Authority: means the Designated Officer appointed under section 36 (1) of the Act by the Commissioner of Food Safety of the state or U.T.

State Government labs, research institutes, and private NABL labs come under Referral Food Laboratories.

Key PointsReferral Food Laboratories:

• FSSAI has notified around 19 referral laboratories which include state government labs, research Institutes, and private NABL labs.
• These referral labs are responsible for the analysis of food samples submitted by food safety inspectors and providing the certificate of analysis.
• RFLs are also responsible for investigation for the purpose of fixation of a standard of any article of food, capacity building, collaboration with state labs and food analyst, maintaining high standards of accuracy, reliability, and credibility in the analysis, ensuring the competency of the laboratories.

Important Points Key Functions of Referral Food Laboratories:

• Carry out all relevant investigations in order to fix the standards for any article of food.
• Ensure that the laboratories follow the scientific protocol that has been laid down for handling/testing articles of food.
• Lay down mechanisms that ensure that the personnel of the laboratories follow the highest professional standards and discipline.
• Carry out any such conditions as the Food Authority may lay down for referral laboratories.

Additional Information

• National Accreditation Board for Testing and Calibration Laboratories (NABL) is a Constituent Board of Quality Council of India.
• NABL provides laboratory accreditation services to laboratories that are performing tests / calibrations in accordance with ISO/IEC 17025:2005 and ISO 15189:2012 for medical laboratories.
• NABL also added a new dimension in the area of accreditation as a new program on “Accreditation of PT Providers” based on international standard ISO/IEC 17043-Conformity Assessment.

In States Food Authority, Authorized Officer receives the application for food import clearance.

Important Points

Authorized Officer:

• An Authorized Officer, is an officer appointed by the CEO, FSSAI by to perform functions at different ports of entry, for import clearance of food.
• The Authorized Officer, under Clause (5) of Section 47, shall take the samples of imported food articles and send them to the Food Analyst of notified laboratory for analysis who shall send the report within five days to the Authorized Officer.

The Authorized Officer shall have the following powers and duties:

• To receive applications for food import clearance.
• To ensure compliance with all the conditions specified in the regulation. 
• To report to the concerned Licensing Authority of any violation of any conditions of licensing by the Food Importer. 
• To seek data or information on imported articles of food consignment from the customs authorities.
• To issue no objection certificate or non-conformance report, as the case may be, to the customs authorities and Food Importer. 

Additional Information

Commissioner of Food Safety

• The State Government shall appoint the Commissioner of Food Safety for the State for efficient implementation of food safety and standards and other requirements laid down under this Act and the rules and regulations made thereunder.

State Food Safety Officer:

• As per Section 37, the Commissioner of Food Safety appoints Food Safety Officers for such local areas as the Commissioner may assign to them to function under the Act & Rules & Regulation made thereunder.
• The appointment will be according to the need and through the issuance of notification, once the FSO has completed the training as specified by Food Authority.
• No person who has any financial interest in the manufacture, import, or sale of any article of food can be appointed as an FSO. This is to prevent any situation where there may be a conflict of interest for an FSO.
• The FSO is the face of food legislation and FSSAI interacts directly with the Food Business Operators (FBOs) frequently.
•  Because the FSO interacts most closely with the FBOs and the food industry as a whole, he can play a crucial role in increasing awareness of the Act and encouraging compliance.

Adjudicating Officer: 

• As per Section 68 of the FSS Act, 2006, an officer not below the rank of Additional District Magistrate is notified by the State Government as the Adjudicating Officer (AO) for adjudication in food offenses.
• The Adjudicating Officer will have the powers of a civil court and all the proceedings before him shall be deemed to be judicial proceedings within the meaning of sections 193 & 228 of the Indian Penal Code.

The use of several methods like temperature (high or low), control of acidity, control of water activity for the preservation of food is known as Hurdle Technology.

Key Points

Hurdle Technology:

1. It combines nonthermal food processing with traditional or other emerging technologies.
2. The most promising combinations include nonthermal methods, such as high hydrostatic pressure, ultrasound, and pulsed electric fields.
3. In the inactivation of spores, it is necessary to use a combined methods approach using ‘hurdles.’ Hurdles are physical or chemical parameters that can be adjusted to ensure the microbial stability and safety of foods.
4. The physical parameters include the processing and storage temperatures, water activity, pH, and redox potential at levels that inhibit or inactivate the microorganisms and thus render the food safe.
5. It is used in the preservation of meat and seasonal or regional fruits and vegetables.

Clause 2 of Section 41 allows a Food Safety Officer to search any place.

Important Points

Searching Procedure of Food Safety Officer:

• Clause (2) of Section 41 of the FSS act, 2006, states the provision of CrPC (Code of Criminal Procedure) relating to search and shall apply to all the actions taken by the FSO under the FSS Act 2006.
• Under this provision, the FSO may search any place, seize any article of food or adulterant, if there is reasonable doubt about the involvement of the FBO in the commission of any offense related to food.
• On demand of the FSO, if the person against whom action is sought to be taken does not provide access to the place the FSO acting under sub Section 2 of Section 100 read with subsection 47 of CrPC can break open any outer or inner door or window of any premises.
• However, if such premise is an apartment and the occupant is a female (not being a person against whom action is sought to be taken) who, according to the customs of the country does not appear in public, the FSO must allow her to withdraw and give her reasonable facility to withdraw, and they may break open the apartment and enter it.

 Additional Information

Food Safety Officer:

• A food safety officer is a professional who is responsible to analyze the food samples collected from various places for inspection.
• He/she has the power to enter & inspect at any place.
• In case of non-availability of the FBO, the FSO may seize the adulterant food and seal the premises for investigation after taking a sample of such adulterant or food for analysis.

Any person who manufactures or sells or distributes any article of substandard food for consumption is liable to a penalty which may extend to Rupees 5 Lakhs.

Key Points

Section 51 in The Food Safety and Standards Act, 2006:

• Penalty for sub-standard food -Any person who whether by himself or by any other person on his behalf manufactures for sale or stores or sells or distributes or imports any article of food for human consumption which is sub-standard, shall be liable to a penalty which may extend to five lakh rupees.

Additional Information 

Punishment for unsafe food under FSSAI:

Any person who, whether by himself or by any other person on his behalf, manufactures for sale or stores or sells or distributes or imports any article of food for human consumption which is unsafe, shall be punishable,–

• where such failure or contravention does not result in injury, with imprisonment for a term which may extend to six months and also with fine which may extend to one lakh rupees;
• where such failure or contravention results in a non-grievous injury, with imprisonment for a term which may extend to one year and also with fine which may extend to three lakh rupees;
• where such failure or contravention results in a grievous injury, with imprisonment for a term which may extend to six years and also with fine which may extend to five lakh rupees;
• where such failure or contravention results in death, with imprisonment for a term which shall not be less than seven years but which may extend to imprisonment for life and also with a fine which shall not be less than ten lakh Rupees.

Penalty for food containing Extraneous matter :

• Anyone either by themselves or through any other person manufactures for sale, stores or sells, distributes, imports any food article for human consumption containing extraneous matter will be liable to pay a penalty up to Rs. 1 lakh.

​Penalty for running a business without a license:

• Any food business operator (except for the business owners exempted from the licensing scheme under Sub-Section 2, Section 31 of FSS Act) either by himself or through someone on their behalf who is required to acquire the license operates without a valid FSSAI license will be penalized with an imprisonment term up to six months and a fine up to Rs. 5 lakhs.

Under the Food Safety and Standards (FSS) Act of 2006, the Food Safety and Standards Authority of India (FSSAI) is in charge of setting standards for food products and

food safety. The FSS is reviewed in light of recent advances in food science, food consumption patterns, new products and additives, processing technology advancements,

and food analysis methods

Vertical Issues- 

• Sweets, Confectionery, Sugar and Honey  Milk and Milk Products
• Water, Flavoured Water and Beverages (Alcoholic and Non-Alcoholic)
• Oils and Fats
• Fruits and Vegetable and their products (Including Dried Fruits & Nuts, Salt, Spices and Condiments)
• Cereals, Pulses, Legumes and their Products (Including Bakery)
• Fish and Fisheries Products
• Meat and Meat Products including Poultry
• Fortified and Enriched Food
• Expert Committee on Organic Foods

Horizontal Issues-

• Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
• Pesticides and Antibiotics Residues
• Genetically Modified Organisms and Foods
• Functional Foods, Nutraceuticals, Dietetic Products and other similar Products
• Biological Hazards
• Contaminants in the Food Chain
• Labelling and Claims/Advertisements
• Methods of Sampling and Analysis

FMCG stands for Fast-Moving Consumer Goods.

Additional Information

FMCG:

1. These goods refer to the products that are sold quickly and generally non-durable.

2. It is also known as Consumer Packaged Goods (CPG).

3. FMGC products have a short life and are generally replaced or sold over a short period usually within a few days, a few weeks, and a few months.

4. Although the profit margin in FMGC products is comparatively low but

they are generally sold in large quantity thus, the cumulative profit is good.

5. Examples of FMCG products are soft drinks, processed foods, cosmetics like lip balm, eyeliner, deodorants, soaps, etc.

TOP FMCG Companies of INDIA:

1. Hindustan Unilever

2. Amul

3. Pidilite Industries

4. Dabur India Ltd.

5. Emami

6. Britannia etc

Important PointsFast-moving consumer goods (FMCG) sector is an important contributor to India’s GDP growth. Currently, the FMCG industry is the fourth largest sector in the Indian

economy and provides employment to around 3 million people

Vitamin K is synthesized by bacteria in the human intestinal tract. it is found in green leafy vegetables, there are like vitamin K₁ (phylloquinone) and vitamin K₂ (menaquinone). Vitamin K is a fat-soluble vitamin and both dietary and microbial vitamin K are absorbed into intestinal lymph along with other lipids.

Important Points

1. Phylloquinone and menaquinones are golden yellow oils at ambient temperature, though the higher menaquinones may also be obtained as fine, yellow crystals.
2. All K vitamins are insoluble in water but are soluble in normal lipid solvents such as hexane, chloroform, diethyl ether, and acetone, but are less soluble in ethanol. They are only sparingly soluble in methanol, and the degree of solubility depends on their hydrophobicity.
3. Vitamin K compounds are reasonably stable towards heat, oxygen, and mildly acidic conditions but are degraded by UV light, alkalis, and strong acids.
4. The absorption of vitamin K from the intestine should in theory be enhanced by fine emulsification and micelle formation. ​

Additional Information Vitamin A: is synthesized from plant and bacterial carotenoid precursors. Vitamin A is soluble in lipid solvents.

Vitamin C: is synthesized ascorbic acid (AA) from glucose in either the kidney or the liver.

Vitamin D: is synthesized by the human body through the action of sunlight. The sources of vitamin D make it to develop dietary reference intake values. Vitamin D, also known as calciferol, comprises a group of fat-soluble.

The EEE strategy implemented by FSSAI to promote RUCO is Education Enforcement Ecosystem.

EEE Strategy:

FSSAI is implementing an EEE Strategy, to divert Used Cooking Oil from the food value chain and curb current illegal practices.

The EEE Strategy approach ensures good health and welfare for all 130-crore citizens, aiding energy security, climate change mitigation, and leading to environmentally

sustainable development.

Need of EEE Strategy:

During frying, several properties of the oil are altered, Total Polar Compounds(TPC) are formed on repeated frying. The toxicity of these compounds is associated with

several diseases such as hypertension, atherosclerosis, Alzheimer’s disease, liver diseases. Therefore, it is essential to monitor the quality of vegetable oils during frying.

In order to safeguard consumer health, FSSAI has fixed a limit for Total Polar Compounds at 25 percent beyond which the vegetable oil shall not be used. From 1st July

2018 onwards, all Food Business Operators (FBOs) are required to monitor the quality of oil during frying by complying with the said regulations.

Maharashtra Agro Industries Development Corporation Ltd (MAIDC) was founded on 15-Dec-1965 to promote modernization of the Agro sector through mechanization

Maharashtra Agro Industries Development Corporation Ltd:

1. MAIDC is a profit-oriented organization registered under the Companies Act, 1956. Right from its inception, MAIDC has been empowering the farmers' community to

achieve higher productivity in agriculture.

2. The objective of the company is to make available to the farmers of Maharashtra standard quality Fertilizers, Pesticides, Agro Engineering Implements & Animal feed to

the extent required & at the time of requirement & at competitive rates.

3. Maharashtra Agro Industries Development Corporation Limited (MAIDC) has also been designated as State Nodal Agency by the Ministry of Food Processing

Industries, Govt. of India

4. The Company has headquarter in Mumbai and manages its affairs through twelve Regional Offices located at Ratnagiri, Kolhapur, Nashik, Jalgaon, Pune, Aurangabad, Nanded, Osmanabad, Akola, Amravati, Nagpur & Chandrapur.

The correct answer is Potassium metabisulfite.

The widely used preservative to control enzymatic browning in fruits and vegetables during processing and drying is Potassium metabisulfite.

Key Points

• Potassium metabisulfite
  • Effective in inhibiting polyphenol oxidase activity.
  • Polyphenol oxidase is an enzyme present in the tissue of fruits and vegetables.
  • When fruit is peeled off, the oxygen present in the atmosphere gets interferes with the polyphenol oxidase by the oxidation process. 
  • This results in enzymatic browning.

Additional InformationPotassium permanganate: Used as a disinfectant for green leafy vegetables and fruits.

Sodium Chloride and organic acids: Class I preservative.

The correct answer is option 1.

Important Points

• UHT processing of milk involves heating milk in a continuous process to temperatures higher than 135°C to 140°C for 1 to 4 seconds, cooling rapidly, and aseptically packaging the milk into sterile containers.
• In UHT treatment, the goal is to maximize the destruction of microorganisms while minimizing the chemical changes in the product.

Advantages of UHT milk​

1. Less Processing Time.
2. Extended Shelf Life.
3. UHT Milk is Safer than Untreated Milk.
4. Sterilization Depreciates Milk’s Nutritional Value.
5. UHT Treatment is energy consumptive.

Disadvantages

1. Taste of milk changes.​