Ques: 01 What is a CCP? Pasteurization is a CCP in milk processing unit. Justify.

Ques: 02 What is the difference between sterilization and commercial sterilization?

Ques: 03 What is rigor mortis? Significance of rigor mortis in meat.

Ques: 04 Ropiness in bread is caused by which microorganism? Name the antimicrobial

agent used in baked goods.
Ques: 05 Annatto is used as a colouring agent in which food product? What is the source of
annatto?

Ques: 06 Define water activity. What is the unit of water activity?

Ques: 07 One gram of carbohydrate, protein, fat and alcohol provides how many kilo
calories?

Ques: 08 De-marketing pH for canned goods is 4.5. Justify

Ques: 09 Botulin is a _____________ toxin.

Ques: 10 ______________, ______________ and _______________ enzymes are used for
meat tenderization.

Ques: 11 What is MBRT? What is its significance in milk?

Ques: 12 Time and Temperature combination for LTLT: ____________

and HTST : ____________ .

Ques: 13 One molecule of - carotene results in __________ molecules of Vitamin A.

Ques: 14 ___________________ & __________________ are the principles of microwave

heating.

Ques: 15 What is the significance of exhausting in canning?