51. Which of the following preservative is used in the preparation of squash? A. Formaldehyde B. NaCl C. Potassium-meta bisulphite D. Sodium benzoate 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
52. Sodium benzoate is added for the preservation of acidic fruits juice at the rate of A. 0.01 - 0.5% B. 0.06 - 0.10% C. 1.10 - 1.5% D. 1.6 - 2% 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
53. Yoghurt is produced with the help of A. Lactobacillus bulgaricus B. Streptococcus thermophilus C. Both A and B D. Neither of these 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
54. The main aroma and flavour of fermented milk products comes from A. Acetic acid B. Acetaldehyde C. Diacetyl 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