41. Thiabendazole and benomyl are highly effective against postharvest decay in fruits.  

42. The Codex Alimentarius Commission was established in 1963.  

43. Psychrotrophs commonly occur in raw milk.  

44. The aging time for ice-cream is usually a few hours to several days.  

45. Paneer is a common cheese variety in India.  

46. The International Association of Ice Cream Manufacturers has recorded over 1000 different flavors of ice cream.  

47. The starter culture used for the preparation of cheddar cheese is usually lactic acid bacteria.  

48. Cheese milk is sterilized at temperatures around 161°F (72°C).  

49. Certain foods exempt from certification.  

50. A synthetic low-calorie sweetener is aspartame.  

51. Gelatin provides firmness to food products.  

52. The base material for synthetic banana flavor is isoamyl acetate.  

53. During the manufacturing of tin, blank bodies pass through flangers, which shape the edges.  

54. Cleaning and winnowing includes air separation to remove debris.  

55. Fruits that are waxed can be used for storage.  

56. Wet dumping decreases contamination by using moving chlorinated water to carry away debris.   

57. The ripening of tomatoes is related to the post-harvest application of ethylene.   

58. Acid present in grapes, spinach, and blackberry: Tartaric acid, oxalic acid, and citric acid respectively. 

59. Hard fat cleaned by: Rendering. 

60. Scientific name of wheat: Triticum aestivum. 

61. Bran and endosperm percentage in wheat: Bran 14-16%, Endosperm 83-86%. 

62. BHT stands for: Butylated Hydroxytoluene. 

63. Psychrophilic temperature range: 0°C to 20°C. 

64. Yeast growth favored at pH: pH 4 to 6. 

65. Water Activity of mold: Above 0.85.  

66. Cyclospora comes from: Contaminated water or food. 

67. Poppy seed oil used for: Cooking and salad dressing. 

68. Poppy Seed Moisture Content: 5-10%. 

69. Carotenoids and xanthophyll develop color: Yellow to orange color. 

70. Cheese made from: Various types of milk. 

71. Centrifugal cream separator invented in which year: 1878. 

72. Ice cream after homogenization stored at: Around 4°C (39°F) or lower. 

73. Bleaching process includes: Use of chemicals like hydrogen peroxide or bleaching earth. 

74. Source of animal contamination: Improper handling, unclean equipment, contaminated water. 

75. Facultative anaerobes – 30% is 12 of number. 

76. Mastitis milk is determined by: Abnormal levels of somatic cells. 

77. Butter from whole milk: Cream separated from whole milk. 

78. Brix determined by: Refractometer. 

79. Reduction of microorganisms up to 90% is a stage called: Log reduction. 

80. Worldwide varieties of cheese: Cheddar, Gouda, Brie, Camembert, Roquefort, etc.