FOOD AND DAIRY MICROBIOLOGY

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Across
  1. 3. enzyme used in cheese
  2. 4. process of grinding
  3. 7. 1 method for processing of cereals and pulses
  4. 9. PHYSICAL AGENT DECREASING SHELF LIFE
  5. 11. ONE INTRINSIC FACTOR
  6. 14. process where grains are cooked in steam
  7. 15. jam and jelly are examples of ___ processing
  8. 17. normal flora of milk
  9. 19. chemical agent decreasing shelf life
  10. 20. ONE EXTRINSIC FACTOR
  11. 21. sugar present in milk
  12. 23. HIGH OXIDIZED SUBSTRATE HAVE ___ Eh value
Down
  1. 1. FULL FORM OF FSMS
  2. 2. pressure gun puffing is a preservative method of ___.
  3. 5. to protect food from outside environment
  4. 6. 1 MICROBE MAKES FAVOURABLE CONDITION FOR OTHER
  5. 8. food borne disease
  6. 10. keeping microbes out is termed
  7. 12. BIOLOGICAL AGENT DECREASING SHELF LIFE
  8. 13. HEAD OFFICE OF FSSAI
  9. 16. proteins present in milk
  10. 18. bread quality improvement
  11. 22. produce hypertonic environment