1. a layer of oil is poured on the top of the pickles while bottled. give reason
2.in pasteurization the milk is boiled at 70 degree celcius followed by immediate cooling. evaluate the advantage of it.

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Solution

A layer of oil is poured on the top of the pickles while bottled to prevent air getting in contact with the pickle. This increases the shelf life of the pickle.
In pasteurisation the milk is boiled at 70 degree Celcius followed by immediate cooling. Heating destroys most of the pathogens present in milk. The immediate cooling of milk destroys the left out bacteria (pathogens) and thus prevent the further growth of bacteria.

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1. a layer of oil is poured on the top of the pickles while bottled. give reason2.in pasteurization the milk is boiled at 70 degree celcius followed by immediate cooling. evaluate the advantage of it.

1. a layer of oil is poured on the top of the pickles while bottled. give reason
2.in pasteurization the milk is boiled at 70 degree celcius followed by immediate cooling. evaluate the advantage of it.