Match the following Enzymes with their respective application A to D:
1. Pectinase A. Cheese & curd
2. ...
which of the following is used as adulterant in milk:
a. urea
b. starch
c. saw dust
d...
_________bacteria causes blackening of pickle.
Most enzymes are active in pH range
a) 3.5-9.5
b) 4.5-8
c) 4-7
d) 3.5-6
The principal microorganism for yogurt is ______________________
Spoilage of egg is caused by --------------— than by--------------
___________is the yellow green pigment of skim milk.
which of the following is the example of cold sterilization?
a. sterilization using UV rays
b. sterilization using e...
Lactose is
a. Monosaccharide
b. Disaccharide
c. milk sugar
d. reducing suga...
Which of the following is not a result of uncontrolled freezing