Q.15 Thermal death of viable spores of Bacillus subtilis in a food sample follows a first order kinetics
with a specific death rate constant of 0.23 min-1
at 100°C. The time (in minutes) required to kill
99% of spores in the food sample at 100°C will be
(A) 10 (B) 20 (C) 23 (D) 60
Q.16 How much skim milk (in kg) containing 0.1% fat should be added to 500 kg of cream containing
50% fat to produce standardized cream containing 36% fat?
(A) 140 (B) 165 (C) 195 (D) 210