Q. The predominant micro-organisms in frozen foods are

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Q. Anthracnose is a defect which can be observed as

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Q. Stem and rots caused by species of molds involve

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Q. Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low.

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Q. Under what conditions food poisoning bacteria may grow and produce toxins in vegetables?

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Q. Bacterial soft rot is caused due to

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Q. Saprophytic bacteria cause

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Q. The micro-organism which is present in both fresh and frozen juices is

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Q. Non bacterial ropiness or sliminess in milk and milk products may be due to the

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Q. The yoghurt is made from

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Q. Cheese cancer of Swiss and similar cheese is caused by

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Q. Swelling of the can is caused primarily by

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Q. Bulgarian butter milk is made with the help of

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Q. Ropiness caused by Enterobacter usually is

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Q. A brown color in milk may result from

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Q. Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?

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Q. Certain strains of Streptococcus lactis var. maltigenes may produce

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Q. The acidity may be described as "aromatic" when

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Q. Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as

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Q. Cheese with too low an acidity because of the addition of cream or the failure of the starter often is made gelatinous or slimy by

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