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#Question id: 27653
#XL - U Food Technology
Which of the following method is not used to determine lactose content
TLS Online TPP Program
#Question id: 27654
#XL - U Food Technology
The antifungal agent that is used to control surface spoilage of paneer?
TLS Online TPP Program
#Question id: 27655
#XL - U Food Technology
The viscosity of the cream can be increased by
TLS Online TPP Program
#Question id: 27656
#XL - U Food Technology
The production of gas in canned dairy products cause bulging of cans and it can be caused by
TLS Online TPP Program
#Question id: 27657
#XL - U Food Technology
Which of the following milk casein is not sensitive to calcium
TLS Online TPP Program
#Question id: 27658
#XL - U Food Technology
During pasteurization; at temperatures of 143 F (62˚C) were used to destroy which bacteria