1.PH of honey is
A.2.3-2.9
B.3.2-4.2
C.5.6-6.9
D.7.0-8.1

2.Bread mold is
A.Penicillium notatum
B.Rhizopus stolonifer
C.Aspergillus niger
D.Monilla sitophilla

3.The antibiotic used in bee keping
A.Streptomycin
B.Penicillin
C.Tetracycline
D.Agrimycin

4.Black rot in fruits is due to
A.Alternaria
B.Physalospora
C.Ceratostomella
D.all of above

5.Blue color on the surface of meat is caused by
A.Serratia marcescens
B.Penicillium expansum
C.Pseudomonas syncyanea
D.Thamnadium

6.Actinomycetes are responsible for ________ in meats
A.Souring
B.Stamping ink
C.Taints
D.Earthy flavour

7.The fishy flavor in fish is due to
A.Methyl urea
B.Trimethyl amine
C.Diacetyl
D.None

8.The spoilage of egg is caused by ______ than by ________
A.Mold, bacteria
B.Mold,yeast
C.Bacteria,mold
D.Yeast,mold

9.The milk is pasteurized at 62.8c for 30 min to eliminate
A.Mycobacterium tuberculosis
B.Coxiella burnetti
C.Listeria monocytogens
D.Callus cereus

10.The heating of cream at low pressure is called
A.Pasteurization
B.Sterilization
C.Vacreation
D.Thermo-sterilization

11.orange-yellow color in butter is due to
A.oospora lactis
B.Ppseudomonas fluorescens
C.Aspergillus flavus
D.none