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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Q. Which of the following microbe is used in the production of blue cheese?

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Q. Pickled cucumber is made from fermented salt-stock pickles.

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Q. Bacterial cell grown on hydrocarbon wastes from the petroleum industry are a source of _____________

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Q. Yeast-cell crops harvested from the vats is used to produce which of the following compounds?

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Q. How many tons of protein can be produced by algae grown in pond in a year?

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Q. What is the range of protein content in yeast cells?

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Q. Which of the following microorganism have a high vitamin content?

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Q. The principal microorganism for yogurt is ______________________

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Q. Which of the following products have higher acidity and lacks aroma?

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Q. Shredded cabbage is the starting product for which of the following fermented food?

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