Match the organisms cause abnormal changes in stored meat and meat products: List I abnormal changes List II organism (a) Bone taint (i) Sporotrichum carnis (b) Whiskers (ii) Cladopsorium herbarum (c) White spots (iii) Cl. Putrifaciens (d) Black spot (iv) Thamnidium?Livestock Products Technology
The concentration of CO2 gas and period of exposure used for making pigs unconscious prior to slaughter?Livestock Products Technology
Match the pairs of milk with this method of preparation/obtained: (a) Sterilized milk (i) Obtained by employing selected micro-organism to develop the flavours, body and texture. (b) Homogenized milk (ii) Milk prepared by dispersion of whole milk powder in water. (c) Fermented milk (iii) Obtained by subdivision of fat globules. (d) Rehydrated milk (iv) Obtained by heating milk to 100℃ and above?Livestock Products Technology
Butter is generally made from the cream by churning, it contains 80% fat, following are the most important specific requirement of the product manufacture. (a) Off favours produced by lipolysis s/b avoided. (b) Too low pH (4.6) is not good for the product. (c) Spreadability and firmness depends strongly on the composition of fat and on the temperature. (d) Yield of butter does not depend on the water content of buttermilk?Livestock Products Technology
Following tests used for detection of certain quality parameters in liquid milk samples: List I tests List II parameters (a) Alcohol-alizarin test (i) Fat content (b) Gerber test (ii) Acidity (c) Rosalic acid test (iii) Cleanliness (d) Sediment test (iv) Neutralizers?Livestock Products Technology
Among the following is the anti-oxidant permitted in India to add in the milk products in India?Livestock Products Technology
