Texmo Industries Interview Questions and Answers

I know about the quality of dairy products through sensory evaluation, laboratory testing, and adherence to quality standards.

• Conducting sensory evaluation to assess taste, texture, and aroma of dairy products

• Performing laboratory testing for parameters like fat content, protein content, and microbial load

• Ensuring compliance with quality standards such as ISO certifications or FDA regulations

Technical faults in dairy products refer to issues related to processing, packaging, storage, or transportation that can affect the quality and safety of the products.

• Technical faults can include contamination during processing or packaging

• Issues with temperature control during storage and transportation

• Problems with equipment leading to improper pasteurization or homogenization

• Incorrect labeling or packaging that can mislead consumers

• Examples: bacterial contamination leading...read more

The quantity of raw material for making buttermilk includes milk, culture or starter, and any additional flavorings or ingredients.

• Milk is the main ingredient for making buttermilk

• A culture or starter is needed to ferment the milk and create the characteristic tangy flavor of buttermilk

• Additional flavorings or ingredients like salt, herbs, or spices can be added for extra flavor

Packing materials can be counted by weight, volume, or quantity depending on the type of material.

• Count by weight: Weigh the packing materials using a scale.

• Count by volume: Measure the volume of the packing materials using a measuring tool.

• Count by quantity: Simply count the number of individual packing materials.

• Use a combination of methods if necessary, such as weighing boxes of packing peanuts and counting rolls of tape.

The quantity of raw materials needed to make butter depends on the recipe and batch size.

• The main raw material for making butter is cream, which is typically sourced from milk.

• The amount of cream needed will vary based on the desired quantity of butter and the fat content of the cream.

• Other ingredients like salt may also be added in smaller quantities for flavor.

• For example, to make 1 pound of butter, you may need around 2 cups of heavy cream.

• It is important to accurately mea...read more