Tyndallization is more reliable than_____________________?

Related Mcqs:

1. Foods that fall within the pH range of 5.0 to 4.5 are called_____________________?

   A. High acid foods
   B. Acid foods
   C. Medium acid foods
   D. Low acid foods

2. The method of food preservation in which food containing permanently sealed container is subjected to an elevated for a definite period of time and than cooled is known_____________________?

   A. Canning
   B. Sterilization
   C. Pasteurization
   D. None of These

3. Streptococcus thermopiles and lactobacillus are lactic fermentors in__________________?

   A. Meat industry
   B. Dairy industry
   C. Fruit and vegetable industry
   D. Beverage industry

4. Cholesterol is the natural form of___________________?

   A. Vitamin A
   B. Vitamin D
   C. Vitamin C
   D. Vitamin K

5. Which type of bacteria grow best at room temperature of 20____________________?

   A. Mesophilic
   B. Thermophilic
   C. Psychrophilic
   D. All the above

6. In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are___________________?

   A. Streptococcus
   B. Lactobacillus
   C. Acetobacter
   D. Both a & b

7. Undesirable flavor in the food during storage is due to___________________?

   A. Prooxidants
   B. Antioxidants
   C. Rancidity
   D. None of the above

8. Extension of storage life by inhibition of sprouting of potatoes, onions and garlic can be achieved by radiation dose of_________________?

   A. 0.05-0.1 kGy
   B. 0.05-0.12 kGy
   C. 0.05-0.15 kGy
   D. non of these

9. In soft drinks and dietetic forms of food which sweetening agent is widely used _____________________?

   A. Calcium salt
   B. Cyclamates
   C. Glycyrrhizin acid
   D. All the above

10. Who is known as “the father of Hybrid Rice”?

    A. Yaun Longping 
    B. Yaun Pingpong
    C. Zuhee yaun
    D. None of these

    Submitted by: Asad Ullah Afridi