Correct option is C
Pasteurization involves heating milk to 65°C for 30 minutes (or 72°C for 15 seconds in HTST) and then rapidly cooling it to destroy pathogens while preserving nutrients.
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Heating milk at 65°C followed by sudden cooling is known as
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- 1)Intestinal calcium absorption is mainly controlled by the serum concentration of which substance?
- 2)Fine crystal formation is observed in which freezing method?
- 3)Papaya seeds are added to adulterate which of the following?
- 4)Which of the following statements is not true for microwave processing?
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- 6)A dietary supplement that provides a concentrated form of bioactive compounds of food to enhance health and prevent diseases is called–
- 7)The test to determine efficacy of the pasteurization process of milk is–
- 8)Which of the following statements is not true for High Pressure Processing (HPP)?
- 9)The amount of acid in vinegar is expressed as–
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Similar Questions
- 1)Intestinal calcium absorption is mainly controlled by the serum concentration of which substance?
- 2)Fine crystal formation is observed in which freezing method?
- 3)Papaya seeds are added to adulterate which of the following?
- 4)Which of the following statements is not true for microwave processing?
- 5)Which of the following preservative is commonly used to delay the spoilage in smoked and salted fish?
- 6)A dietary supplement that provides a concentrated form of bioactive compounds of food to enhance health and prevent diseases is called–
- 7)The test to determine efficacy of the pasteurization process of milk is–
- 8)Which of the following statements is not true for High Pressure Processing (HPP)?
- 9)The amount of acid in vinegar is expressed as–
- 10)The major disadvantage of liquid nitrogen freezing is–
