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

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

7. Sulphydryl oxidase is used for

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

8. α-amylase is an endo enzyme which requires

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

9. Liquefaction of starch to dextrin is carried out by

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

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