6. The bitter taste of the high protein materials is reduced by using

A. invertase
B. pectinase
C. protease
D. none of these

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7. Sulphydryl oxidase is used for

A. discoloration
B. clarification of images
C. UHT milk off-flavor removal
D. all of these

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8. α-amylase is an endo enzyme which requires

A. Ca
B. Cu
C. Mn
D. None of these

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9. Liquefaction of starch to dextrin is carried out by

A. α-amylase
B. cellulase
C. pectinase
D. all of these

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10. Which is true about rennet?

A. It is a mixture of protease chymosin and pepsin
B. It is a mixture of rennin and pepsin
C. Both (a) and (b)
D. none of the above

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