The primary bacterial spoilage of poultry meat at low temperature, with characteristic sliminess at outer surface, is caused by
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Biotechnology Engineering · all questionsFood Biotechnology
Food Biotechnology
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In Ultra-High Temperature (UHT) treatment, milk is heated at
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Food preservation is a most important component of
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The gas forming culture of Propionibacterium shermanii and P. freudenreichii are essential for giving swiss cheese
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Which microbe can be transmitted by milk, and can survive in milk heated to 143°C for 30 minutes?
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Citric acid is used as an acidulate in
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Most of the vegetables can be stored safely at temperature
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When lactose is hydrolysed by lactase, which monosaccharides are produced?
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Water activity aw is lowest in
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Which of the following is an excellent example of food preservation by using moist heat under pressure?
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Diabetic ice cream contains which sugar source?
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The causal organism of ergot poisoning commonly referred to as "ergotism" is
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Germinating barley seeds are used for preparation of
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Non-perishable foods include
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Choose the target organisms for milk pasteurization from the following?
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To be effective, lactoferrin must have
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Quality of food is tested by
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Botulism is caused by
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Most bacteria are inhibited by a concentration of 7.5% sodium chloride, with exception of some gram-positive cocci such as
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Miso is culture of
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