21. The primary bacterial spoilage of poultry meat at low temperature, with characteristic sliminess at outer surface, is caused by A. Pseudomonas spp. B. Aspergillus spp. C. Bacillus spp. D. Candida spp. Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option A No explanation is given for this question Let's Discuss on Board
22. In Ultra-High Temperature (UHT) treatment, milk is heated at A. 133°C for 2 sec. B. 140 - 150°C for 1 - 5 sec. C. 100°C for 5 min. D. 100°C for 10 min. Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option B No explanation is given for this question Let's Discuss on Board
23. Food preservation is a most important component of A. Bioleaching B. Bioprocess technology C. Bioreactors D. Food processing Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option D No explanation is given for this question Let's Discuss on Board
24. The gas forming culture of Propionibacterium shermanii and P. freudenreichii are essential for giving swiss cheese A. Its eyes or holes and flavour B. Its flavour and colour C. Its taste D. Its colour Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option A No explanation is given for this question Let's Discuss on Board
25. Which microbe can be transmitted by milk, and can survive in milk heated to 143°C for 30 minutes? A. Salmonella B. Clostridium C. Coxiella burnettii D. Mycobacterium tuberculosis Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option C No explanation is given for this question Let's Discuss on Board
26. Citric acid is used as an acidulate in A. Food B. Confectionary C. Beverages D. All the above Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option D No explanation is given for this question Let's Discuss on Board
27. Most of the vegetables can be stored safely at temperature A. Less than 10°C B. More than 15°C C. Less than 20°C D. More than 24°C Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option A No explanation is given for this question Let's Discuss on Board
28. When lactose is hydrolysed by lactase, which monosaccharides are produced? A. D-glucose and D-glucose B. D-glucose and β-D-galactose C. β-D-galactose and β-D-galactose D. D-glucose and D-Fructose Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option B No explanation is given for this question Let's Discuss on Board
29. Water activity aw is lowest in A. Cured meats B. Pickles and jams C. Fresh vegetables D. Dehydrated foods Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option D No explanation is given for this question Let's Discuss on Board
30. Which of the following is an excellent example of food preservation by using moist heat under pressure? A. Wood smoking B. Pickling C. Canning D. Pasteurization Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option C No explanation is given for this question Let's Discuss on Board
