Q. Raw milk of good sanitary quality will develop sweet flavour.

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Q. At what temperature pasteurization of milk takes place?

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Q. Which among the following is a gas producer organism?

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Q. Which among the following group of microorganisms are found in the ducts of cow’s mammary glands?

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Q. The coloration of the milk is caused by which of the following organism?

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Q. In which of the following biochemical types of microorganisms a slime layer or capsule is formed on the cells?

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Q. Tuberculosis brucellosis is caused by the pathogen from an infected cow.

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Q. Which of the following type of spoilage occurs in fresh meat?

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Q. Spoilage of bread is caused by which of the following microorganism(s)?

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Q. The thermophilic anaerobe spoilage of low and medium acid canned products are caused by _____________

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Q. The temperatures used for canning foods ranges from ____________________

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Q. In the high-temperature short-time (HTST) method of pasteurization, milk is exposed to a temperature of _________

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Q. Sterilization occurs at high temperatures for long periods of time.

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Q. Which of the following microorganism survive at -9 to -17 degree C?

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Q. Which of the following microorganism is eliminated in canned foods?

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Q. Phosphatase enzyme present in milk is destroyed in which of the following processes?

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Q. Jellies and jams are rarely affected by bacterial action.

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Q. Which chemical is used to inhibit mold growth in bread?

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Q. Acetic acid and lactic acid are used for __________________

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Q. Which of the following method is used for treatment of water used for the depuration of shellfish?

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