Cheese and yoghurt are products of: (a) Pasteurization (b) Fermentation (c) Dehydration (d) Distillation

Cheese and yoghurt are products of: (a) Pasteurization (b) Fermentation (c) Dehydration (d) Distillation
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a) Doping b) Immunization c) Pasteurization d) Modulation e) Catabolism f) Reprocessing of reactor fuel

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In H.T.S.T. pasteurization, which one of the following organisms is chosen as index organism for killing? 1) S.thermophilus 2) S.lactis 3) B.subtilis 4) M.tuberculosis

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___ is a milk process that makes milk more easily digested by those with a sensitive digestive system. a) Ionization b) Evaporation c) Pasteurization d) Homogenization

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Which enzyme is tested for cream pasteurization? a. Plasmin b. Phosphates c. Catalase d. peroxidase

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What is the advantage of flash pasteurization? a. It Doesn't Get As Hot b. It Is Faster c. It Is Also Used For Solids, Not Just Liquids d. It Also Sterilizes The Liquid

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Which of the following terms best fits the destruction of all living micobes, spores and viruses. a. Sanitization b. Sterilization c. Aseptic Technique d. Pasteurization

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Salmonellae can also be killed by A- Pasteurization B- Chlorination C- .boiling D- all of these

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Pasteurization is a process in which milk is Heated at

Description : Pasteurization is a process in which milk is Heated at

Last Answer : 630C for 30 min

Temperature and duration in Flash method of Pasteurization is A 62.9℃, 30 min B 71.6℃, 30 min C 71.6℃, 15 seconds D 62.9℃, 15 seconds

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Last Answer : C 71.6℃, 15 seconds

To achieve continuous pasteurization in milk, the milk needs to be heated to 161ºF for ____ seconds. a. 15 c. 10 b. 20 d. 5

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Pasteurization

Description : Pasteurization

Last Answer : Pasteurization It is a partial sterilization method used to make milk safe and to improve its keeping properties. Different methods are as follows: Holder method: Here the milk is heated at 62.80C for 30 ... tank. Flash method: The milk is heated to 71.60C for 15 sec. and then cooled quickly.

Lactic acid fermentation products? -Biology

Description : Lactic acid fermentation products? -Biology

Last Answer : answer:

What are the end products of fermentation in plants? -Biology

Description : What are the end products of fermentation in plants? -Biology

Last Answer : answer:

In fermentation reactions occurring in yeast, two products of metabolism are ______ and ______. a. Acid; Hydrogen Gas b. Hydrogen Gas; Sucrose c. Ethyl Alcohol; Methane d. Carbon Dioxide; Ethyl Alcohol

Description : In fermentation reactions occurring in yeast, two products of metabolism are ______ and ______. a. Acid; Hydrogen Gas b. Hydrogen Gas; Sucrose c. Ethyl Alcohol; Methane d. Carbon Dioxide; Ethyl Alcohol

Last Answer : a. Acid; Hydrogen Gas

Crude oil is subjected to vacuum distillation in the last stage, because (A) High boiling point products like heavy fuel oil & lubricating oils are heat sensitive and may decompose (B) Lighter/low boiling products are prone to thermal decomposition (C) High purity products can be obtained thereby (D) None of these

Description : Crude oil is subjected to vacuum distillation in the last stage, because (A) High boiling point products like heavy fuel oil & lubricating oils are heat sensitive and may decompose (B) Lighter/low ... prone to thermal decomposition (C) High purity products can be obtained thereby (D) None of these

Last Answer : (A) High boiling point products like heavy fuel oil & lubricating oils are heat sensitive and may decompose

Waxes present in petroleum products (A) Can be separated out by distillation(B) Are not soluble in them(C) Crystallise out at low temperature(D) Decrease their viscosity

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Last Answer : (C) Crystallise out at low temperature

Products drawn from the top to bottom of the crude oil distillation column has progressively increasing (A) Boiling points (B) Molecular weight (C) C/H ratio (D) All (A), (B) and (C)

Description : Products drawn from the top to bottom of the crude oil distillation column has progressively increasing (A) Boiling points (B) Molecular weight (C) C/H ratio (D) All (A), (B) and (C)

Last Answer : (D) All (A), (B) and (C)

Black liquor is converted into white liquor by (A) Evaporation and burning the concentrate followed by causticisation of products (B) Multi-effect evaporation only (C) Selective liquid extraction (D) Extractive distillation

Description : Black liquor is converted into white liquor by (A) Evaporation and burning the concentrate followed by causticisation of products (B) Multi-effect evaporation only (C) Selective liquid extraction (D) Extractive distillation

Last Answer : (A) Evaporation and burning the concentrate followed by causticisation of products