Cheese Industry

Q.

Which of the following bacteria converts milk into curd?

1. Lactobacillus

2. Salmonella Typhi

3. Salmonella Lactae

4. E. curdae

Q.

How can bacteria be helpful to humans?

Q.

How do we use bacteria to make food?

Q.

Which of the following is used in the preparation of Roquefort cheese?

1. Saccahromyces

2. Rhizopus

3. Penicillium

4. Leuconostoc

Q.

Why cheese was not considered as vegetarian long back in time?

Q.

___is the bacteria used in the first step of cheese production.

Q. 'Roquefort Cheese' is ripened by using.

1. Type of Yeast
2. Fungus
3. Bacterium
4. Cyanobacteria

Q. Large holes in Swiss cheese are formed due to production of large amount of $C{O}_2$ by.

1. Propionibacterium
2. Pencillium
3. Myobacterium
4. Saccharomyces

Q.

Why do curd sets faster in summer than in winter?

Q. 'Roquefort cheese' is ripened by using a

1. Cyanobacteria
2. Fungus
3. Type of yeast
4. Bacterium

Q.

Bread mould reproduces asexually by __________ .

1. fragmentation

2. budding

3. binary fission

4. spore formation

Q. Sort the following steps, which are used in cheese manufacturing.

1. Milk curdling
2. Curd processing
3. Salting
4. Ripening

Q. Short / Long answer type questions.
Our foodstuffs become unfit for human consumption more quickly in summer than in winter. Why?

Q.

If milk contains every nutritional element then what should be the chemical formula of milk?

Q. Swiss cheese is characterized by large holes. Large holes are developed

1. When ripening of cheese for minimum 2 yrs. is done
2. Due to fermentation brought about by added fungi
3. Due to $C{O}_2$ released by bacterial activity
4. Manually for easy storage & transportation

Q. The large holes in 'Swiss cheese' are because of.

1. Propionibacterium shermanii
2. Saccharomyces cerevisiae
3. Trichoderma polysporum
4. Clostridium butylicum

Q. If you leave a piece of moist bread covered under a small bell jar at a warm place, mould grows on it in a few days. Answer the following with reference to this observation:
What appears first on the bread-the mycelia or the spores?

Q. Name the bacterium responsible for the large holes seen in 'Swiss Cheese'. What are these holes due to?

Q. Which of the following microbe promotes nitrification?

1. Micrococcus
2. Rhizobium
3. Nitrobacter
4. Lactobacilli

Q. Lipase is employed during cheese preparation for

1. Increased life of cheese
2. Flavouring cheese
3. Removal of fat from cheese
4. Both A and B

Q. If you leave a piece of moist bread covered under a small bell jar at a warm place, mould grows on it in a few days. Answer the following with reference to this observation:
How did the mould get inside the bell-jar?

Q. Mention the bacterium responsible for the large holes seen in 'Swiss Cheese'.

Q.

What does the following sign on packed food items indicate about the type of food?

1. Vegetarian food

2. Non-vegetarian food

3. Adulterated food

4. Added preservatives in food

Q. If you leave a piece of moist bread covered under a small bell jar at a warm place, mould grows on it in a few days. Answer the following with reference to this observation:
What would happen if moist bread the was placed in a refrigerator?

Q.

Correct the spelling: Reninn

Q. Name a microbe used for the production of Swiss cheese.

Q. Fungus used for fermentation of cheese is

1. Mucor mucedo
2. Penicillium chrysogenum
3. Rhizopus nigricans
4. Penicillium camemberti

Q. Which of the following microbe promotes nitrification?

1. Micrococcus
2. Rhizobium
3. Nitrobacter
4. Lactobacilli

Q. How was cheese produced during ancient times?

1. By boiling the milk along with skin of rabbit
2. By using the stomach of sheep and goats
3. By using sap of fig trees
4. Both (b) and (c)