Pasteurization

Q. The process of heating milk at ${72}^o$C for 15 seconds and then rapidly cooling it in order to kill microbes is called pasteurisation.

1. True
2. False

Q. Pasteurisation is?

1. Heating of liquid at ${65}^o$C
2. Heating of liquid between ${65}^o$ - ${80}^o$C followed by rapid cooling
3. Heating of solids at ${65}^o$C
4. None of these

Q. _______ is a small rounded mass of chewed food mixed with saliva.

1. Faeces
2. Bolus
3. Chyme
4. Paste

Q. Which of these food items can be preserved by Pasteurisation ?

1. Cut vegetables
2. Pulses
3. Milk

Q.

Which of the following food preservation method involves soaking the food into salt solution?

1. Fermentation

2. Pickling

3. Freezing

4. Drying

Q. What is a lactometer used for?

Q. is used in determining the adultration in milk.

1. Lactometer
2. Hydrometer
3. Hygrometer

Q. ___ is used to detect the presence of addition of water in milk.

Q.

Read the following statements and choose the correct option.

Statement 1: Louis Pasteur developed the process of pasteurisation.

Statement 2: Pasteurisation destroys all the nutrients present in milk.

1. Statement 1 is true and statement 2 is false

2. Statement 1 is false and statement 2 is true

3. Both statement 1 and statement 2 are false

4. Both statement 1 and statement 2 are true

Q.

Describe the method of pasteurisation for the preservation of milk.

Q. Why does milk spoil more easily in summer than in winter when it is left outside?

Q.

Lactometer is used in finding out which one of the following food substance is adulterated.

1. oil

2. sugar

3. milk

4. Dal

Q. For pasteurisation milk is__________.

1. Warmed at ${80}^o$C for $5$ minutes and cooled slowly
2. Boiled at ${100}^o$C and cooled slowly
3. Treated with citric acid
4. Warmed at ${60}^o$C for $20$ minutes and cooled fast

Q. Sarath went to his grandmother's village for vacation. His grandmother would milk the cows but would never allow Sarath to drink it directly. She would boil the milk and then give Sarath a glass of milk. But when Sarath returned to the city, his mother would pour a glass of milk directly from a pack and give him to drink. What process made the milk from the pack suitable for drinking directly?

1. Boiling
2. Cooling
3. Storing in Packets
4. Pasteurization

Q. Why does the milk that comes in packets not spoil My mother told me that the milk is 'pasteurized'.What is pasteurization?

Q.

Match the following organisms with the products they produce:

Column 1	Column 2
Lactobacillus	Cheese
Saccharomyces cerevisiae	Curd
Aspergillus niger	Citric Acid
Acetobacter aceti	Bread
Propionibacterium sharmanii	Acetic Acid

Q.

In pasteurisation, the cell membrane of the microorganisms in the milk ruptures, due to the addition of safe bacteria.

1. True

2. False

Q. _______ is a small rounded mass of chewed food mixed with saliva.

1. Faeces
2. Bolus
3. Chyme
4. Paste

Q. Pasteurized milk does not need to be boiled. Why?

Q.
State the differences between:
Pasteurization and sterilization

Q. Milk is spoiled$/$ fermented $/$ curdled by

1. Rhizobium
2. Lactobacillus
3. Clostridium
4. Azotobacter

Q. Pasteurization means_____________

1. A technique of curing people bitten by mad dogs
2. Vaccination of a baby against smallpox
3. Sterilization in steam cooker at 100${}^{\circ }$C
4. Heating milk or other liquids to 60${}^{\circ }$C to 70${}^{\circ }$C for short duration

Q. When milk is heated at ${62}^o$C for $30$ minutes and then cooled, the process is called

1. Sterilization
2. Pasteurisation
3. Nitrification
4. Freezing

Q.

Match the column A and column B

Column 1	Column 2
Natural preservatives	Potassium metabisulphite
Chemical preservatives	Sunlight
Spirogyra	removing micro- organism
Dehydration	salt
Increasing temperature	Removing enzymes

Q.

The process of heating a liquid to a high temperature and rapidly cooling it to kill bacteria is called:

1. pasteurisation
2. chlorination
3. bacterial infection
4. sublimation

Q. In pasteurisation, milk and liquors are _______________.

1. Super cooled to kill germs
2. Heated well below boiling point for 20-30 minutes.
3. Super heated to kill germs
4. Heated below boiling point for several hours

Q.

Which of the following method(s) helps in food preservation?

1. Addition of salts or acid

2. Addition of sugar

3. Pasteurization

4. All of these

Q. Heating milk at 65${}^o$C followed by sudden cooling is known as

1. Sterilization
2. Preservation
3. Pasteurization
4. Fermentation

Q.

Which of the following statements are correct regarding probiotics?

i. Probiotics restore bacteria present in the intestine.

ii. Probiotics cause different diseases.

iii. Probiotics improve our immunity.

iv. Probiotics can be taken along with food.

Q. Pasteurisation frees food stuffs of

1. All bacteria
2. All living organisms
3. Vegetative forms of bacteria
4. Vegetative forms of all pathogenic bacteria