Question:
The common test that is generally carried out for the confirmation of the sterilization is:
The common test that is generally carried out for the confirmation of the sterilization is:
Show Hint
Turbidity Test: confirms sterilization.
Phosphatase Test: confirms pasteurization.
Different tests for different heat treatments.
Phosphatase Test: confirms pasteurization.
Different tests for different heat treatments.
Updated On: Aug 18, 2026
- COB Test
- Phosphatase Test
- Hot Iron Test
- Turbidity Test
Show Solution
Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Sterilization confirmation requires specific tests.
Different tests are used for different purposes.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the tests for sterilization.
Step 3: Detailed Explanation:
Turbidity test is used for confirmation of sterilization.
It checks for the presence of microorganisms.
Phosphatase test is for pasteurization.
Hot Iron Test is for milk fat.
COB Test is for cheese quality.
Thus, turbidity test confirms sterilization.
Step 4: Final Answer:
The common test for sterilization confirmation is the Turbidity Test.
Hence, the correct option is (D).
Sterilization confirmation requires specific tests.
Different tests are used for different purposes.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the tests for sterilization.
Step 3: Detailed Explanation:
Turbidity test is used for confirmation of sterilization.
It checks for the presence of microorganisms.
Phosphatase test is for pasteurization.
Hot Iron Test is for milk fat.
COB Test is for cheese quality.
Thus, turbidity test confirms sterilization.
Step 4: Final Answer:
The common test for sterilization confirmation is the Turbidity Test.
Hence, the correct option is (D).
Was this answer helpful?
0
0
Top ICAR AIEEA Dairy Technology Questions
- As per legal standards (FSSR, 2011), the acidity (%LA) of chakka should not be more than:
- Which of the following food additive is permitted as preservative in paneer?
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - With regard to temperature of operation, place the following unit operations in sequence in an increasing order of temperature:
(i) Sterilisation
(ii) Thermisation
(iii) Homogenisation
(iv) Bactofugation and
(v) HTST pasteurization.
Choose the correct answer from the options given below : - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
View More Questions
Top ICAR AIEEA Food Safety Questions
- Which of the following is not used as sterilants for membranes ?
- Which of the following is the system that relies on process controls to minimize food safety risks in the dairy processing industry?
- Which of the following is a correct abbreviation for SCADA?
- Which of the following is a correct abbreviation for OPRP?
- Which of the following packaging forms is referred to as "3D packaging and food service article that is manufactured from an aqueous slurry of cellulosic fibres and formed into discrete products on screened moulds"?
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions