Food Biotechnology

Diabetic ice cream contains which sugar source?

The causal organism of ergot poisoning commonly referred to as "ergotism" is

Germinating barley seeds are used for preparation of

Non-perishable foods include

Choose the target organisms for milk pasteurization from the following?

To be effective, lactoferrin must have

Quality of food is tested by

Botulism is caused by

Most bacteria are inhibited by a concentration of 7.5% sodium chloride, with exception of some gram-positive cocci such as

Miso is culture of

Meat is regarded as good culture medium for microbes due to

What is true about canning?

Which mushrooms can be grown on straw?

Paralytic shellfish poisoning is a food-borne illness that typically develops after consumption of shellfish contaminated chiefly with the heat stable and acid soluble toxin

Which of the following microbes compete well for free water under conditions of low a w and often w grow well in high sugar foods such as syrup

Which organism has been used for commercial production of SCP from starch hydrolysates?

The microbial inhibitors in raw milk include

For temporary preservation, fruits and vegetables must be stored at

Which one of the following species is used in the preparation of Soy sauce?

Which of the following source contributes to microflora of raw milk?

Curd, milk, cheese and butter are produced with the use of

With respect to ease of spoilage, foods are classified into how many categories?

The function of diacetyl In fermented milk products is to give

Torulopsis utilis is

Which among the following is not attached by bacterial species?

Which of the following foods may not be produced by microbial action?

Molds and yeasts are capable of spoilage of freshly cut fruits but yeasts are more often associated with it because

Which of the following is most suitable method for preserving food containing heat- resistant bacteria?

High sugar foods are spoilt by

Which organisms used for Single Cell Protein production show the highest growth rate?

The primary bacterial spoilage of poultry meat at low temperature, with characteristic sliminess at outer surface, is caused by

In Ultra-High Temperature (UHT) treatment, milk is heated at

Food preservation is a most important component of

The gas forming culture of Propionibacterium shermanii and P. freudenreichii are essential for giving swiss cheese

Which microbe can be transmitted by milk, and can survive in milk heated to 143°C for 30 minutes?

Citric acid is used as an acidulate in

Most of the vegetables can be stored safely at temperature

When lactose is hydrolysed by lactase, which monosaccharides are produced?

Water activity a w is lowest in

Which of the following is an excellent example of food preservation by using moist heat under pressure?

Which of the following preservative is used in the preparation of squash?

Sodium benzoate is added for the preservation of acidic fruits juice at the rate of

Yoghurt is produced with the help of

The main aroma and flavour of fermented milk products comes from

The most common microorganisms in freshly drawn milk is

Food spoilage may be defined as

The shelf life of a perishable product is often determined by the number of microbes present

Which of the following are the examples of perishable food?

The organisms responsible for yoghurt formation is

Bacteria cannot survive in a highly salted pickles because

Which fermented food is produced from milk?

Sodium or calcium propionate is used extensively in the prevention of

Who is known as the father of canning?

Fungi associated with blue cheese are