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Shelf life of yoghurt and its probiotic ...

Shelf life of yoghurt and its probiotic properties can be improved by pasteurization.

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TARGET PUBLICATION-INTRODUCTION TO MICROBIOLOGY -TRUE OR FALSE
  1. Diacetyl has a flavour of butter true or false

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  2. acetic acid is bleached with the help of potassium ferrocyanide before...

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  3. Water content and acidity of the milk remains same during formation of...

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  4. During cheese production, milk is pasteurized at the beginning to dest...

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  5. Acetaldehyde like componds formed due to Streptococcus give dense cons...

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  6. Parmesan is a freshly prepared cheese, hence it is always soft.

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  7. Shelf life of yoghurt and its probiotic properties can be improved by ...

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  8. Compressed yeast is used in commercial bakery industry.

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  9. State whether the given statement is true or false 4% acetic acid imp...

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  10. "" is obtained by fermentation of apple juice.

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  11. Xanthan is obtained by fermenting starch and molasses with the help of...

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  12. Glutamic acid, lysine and tryptophan are used as antioxidants.

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  13. Aspartame is used as an artificial sweetener.

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  14. Methane gas is obtained by microbial anaerobic decomposition of waste.

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  15. Hydrogen gas is released during bio-photolysis of water.

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  16. Biofuels are available in liquid from only.

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  17. In villages, domestic sewage is disposed off either in nearby soil or ...

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  18. Water released after microbial treatment is environmentally safe.

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  19. Fluoroacetamide like chemicals can be used in organic farming as they ...

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