The heat treatment applied to milk before distribution to stabilize and to remove disease causing bacteria is called as – (1) Pasteurisation (2) Fermentation (3) Coagulation (4) Homogenisation

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Answer :

(1) Pasteurisation Explanation: Pasteurisation is a process of heating milk for 30 minutes at 62° C and cooling rapidly to kill harmful bacteria.

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Description : The heat treatment applied to milk before distribution to stabilize and to remove disease causing bacteria is called as : (1) Pasteurisation (2) Fermentation (3) Coagulation (4) Homogenisation

Last Answer : Pasteurisation

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Last Answer : Ans:(c)

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Last Answer : (3) 63°C for 30 minutes Explanation: Pasteurization for pasteurisation) is a process of heating a food, which is usually a liquid, to a specific temperature for a predefined length of time ... (assuming the pasteurized product is stored as indicated and is consumed before its expiration date).

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Last Answer : 100°C

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Description : Pasteurisation of milk means (A) Removal of fatty and albuminous substance from it (B) Killing of organisms present in it by heating it at controlled temperature without changing its natural characteristics (C) Inhibiting the growth of micro-organisms without killing them (D) None of these

Last Answer : (B) Killing of organisms present in it by heating it at controlled temperature without changing its natural characteristics

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Last Answer : 63°C for 30 minutes

Description : Pasteurisation of milk means– (1) heating of milk to above 72°C (2) heating of milk to above 62°C (3) cooling of milk to about 62°C (4) cooling of milk to about 10°C

Last Answer : heating of milk to above 62°C

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Description : Define ‘Homogenisation’. Write the principle of homogenisation. Write in detail about ‘Colloidal Mill’.

Last Answer : Homogenization is the process of preparing fine emulsion from a coarse emulsion by converting the large globules in to small globules. Principle: These work on the principal of braking large ... thus reduced to fine particle size The material is thrown outward due to centrifugal action

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Last Answer : Ans. ((b))

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Last Answer : Tyndallisation : This is a fractional sterilization method. This method is used for sterilization of medicaments unstable at 1150C but able to withstand low temperature heating. This method consist of ... High Temperature Short Time (HTST) Vat pasteurization Ultra High Temperature(UHT)

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Last Answer : (3) Fermentation Explanation: Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the ... the whey. In Asia, curds are essentially a vegetarian preparation using yeast to ferment the milk.

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Last Answer : Ans:(a)

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Last Answer : (3) Lactobacillus Explanation: When milk is heated to a temperature of 30-40°C and a small amount of old curd added to it, the Lactobacillus (bacteria) in that curd sample gets activated and multiplies

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