Question:
Which of the following is added to improve flocculation stability of coffee cream in hot coffee?
Which of the following is added to improve flocculation stability of coffee cream in hot coffee?
Show Hint
Coffee cream stability: trisodium citrate.
Chelates calcium, prevents flocculation in hot coffee.
Chelates calcium, prevents flocculation in hot coffee.
Updated On: Aug 18, 2026
- 0.02% Sodium bicarbonate
- 0.02% Trisodium citrate
- 0.02% Disodium phosphate
- 0.02% Monosodium phosphate
Show Solution
Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Coffee cream can flocculate in hot coffee.
Stabilizers are added to prevent flocculation.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the stabilizers for coffee cream.
Step 3: Detailed Explanation:
Trisodium citrate is added to improve flocculation stability.
It chelates calcium ions and prevents protein aggregation.
Sodium bicarbonate, disodium phosphate, and monosodium phosphate are not as effective.
Thus, trisodium citrate is the correct additive.
Step 4: Final Answer:
0.02% Trisodium citrate is added to improve flocculation stability.
Hence, the correct option is (B).
Coffee cream can flocculate in hot coffee.
Stabilizers are added to prevent flocculation.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the stabilizers for coffee cream.
Step 3: Detailed Explanation:
Trisodium citrate is added to improve flocculation stability.
It chelates calcium ions and prevents protein aggregation.
Sodium bicarbonate, disodium phosphate, and monosodium phosphate are not as effective.
Thus, trisodium citrate is the correct additive.
Step 4: Final Answer:
0.02% Trisodium citrate is added to improve flocculation stability.
Hence, the correct option is (B).
Was this answer helpful?
0
0
Top ICAR AIEEA Dairy Technology Questions
- As per legal standards (FSSR, 2011), the acidity (%LA) of chakka should not be more than:
- Which of the following food additive is permitted as preservative in paneer?
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - With regard to temperature of operation, place the following unit operations in sequence in an increasing order of temperature:
(i) Sterilisation
(ii) Thermisation
(iii) Homogenisation
(iv) Bactofugation and
(v) HTST pasteurization.
Choose the correct answer from the options given below : - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
View More Questions
Top ICAR AIEEA Dairy Product Technology Questions
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
- In sensory evaluation of dairy products, maximum marks are allotted to which of the following attribute ?
- Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : During paneer manufacture, pressing of coagulum in hot condition is essential.
Reason (R) : Pressing in hot condition can fuse the coagulum into a firm single block.
In light of the above statements, choose the correct answer from the options given below. - Match List-I with List-II
\begin{tabular{ll} List-I (Name of the cheese) & List-II (Country of origin)
(A) Limburger & (I) Portugal
(B) Queso-Blanco & (II) Germany
(C) Requeijao & (III) Peru
(D) Ziger & (IV) Belgium
Match the name of the cheese with its country of origin :
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions