D:-Milk
Correct Answer:- Option-A
Question76:-A common mold that could be present in insufficiently canned fruit product is
A:-Aspergillus niger
B:-Byssochlamys fulva
C:-Penicillium notatum
D:-Phytophthora carotovora
Correct Answer:- Option-B
Question77:-To which of the category the toxin Linamarin belongs to
A:-Pymrolizidene alkaloid
B:-Carboxylic acid
C:-Hydrated polyamine
D:-Cyanogenic glycoside
Correct Answer:- Option-D
Question78:-The first step in any HACCP programme is
A:-To document the procedures
B:-To conduct a hazard analysis
C:-To establish critical limits
D:-To determine critical control points
Correct Answer:- Option-B
Question79:-Which is the most common detector in HPLC?
ಹಿಂದಿ
B:-FID
௩
D:-FTD
Correct Answer:- Option-C
Question80:-Which is the starting substrate used for the production of white wine?
A:-White grapes
B:-De-skinned red/black grapes
C:-Only (1}
D:-Both (1) and (2)
Correct Answer:- Option-D
Question81:-Mention the factor responsible for affecting the digesti
A:-Pyruvate carboxylase
B:-Ozxalates
C:-Trypsin inhibitor
D:-Goiterogens
Correct Answer:- Option-C
Question82:-Select the hard cheese among the following
A:-Cheddar
B:-Camembert
C:-Roguefort
D:-Parmesan
Correct Answer:-Question Cancelled
Question83:-Choose the enzymes that are not present in obligate anaerobic organisms
A:-50D
B:-Catalase
C:-S0D and catalase
D:-Catalase and peroxidase
Correct Answer:- Option-C
Question84:-Select the pH range at which the preservative action of sodium benzoate is the maximum
A:-5.6-7.0
B:-7.5-8.0
C:-2.5-4.0
D:-6.5-7.5
Correct Answer:- Option-C
Question85:-Which is the symptom of spoilage caused by Cladosporium herbarum in meat?
A:-Green patches
B:-White spot

ity of dietary protein in food