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:-Pyrrolizidene 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?
A:-ECD
B:-FID
:-UV/Vis
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
:-Only (1)
D:-Both (1) and (2)
Correct Answer:- Option-D
Question81:-Mention the factor responsible for affecting the digestibility of dietary protein in food
A:-Pyruvate carboxylase
-Ozxalates
C:-Trypsin inhibitor
D:-Goiterogens
Correct Answer:- Option-C
Question82:-Select the hard cheese among the following
A:-Cheddar
-Camembert
C:-Roquefort
D:-Parmesan
Correct Answer:-Question Cancelled
Question83:-Choose the enzymes that are not present in obligate anaerobic organisms
A:-SOD
B:-Catalase
C:-SOD 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

Correct Answer:- Option-C

Question85:-Which is the symptom of spoilage caused by Cladosporium herbarum in meat?
A:-Green patches
B:-White spot