Cheese and Butter
Trending Questions
Q.
What is the tincture of iodine? What is its use?
Q. Name the enzyme, obtained from the cattle and was traditionally used for the preparation of cheese.
- Pepsin
- Lipase
- Rennet
- Protease
Q.
Roquefort cheese is ripened by using a
Fungus
Type of yeast
Bacterium
Cyanobacteria
Q.
Applications of fermentation includes_________
all of the above
cereal products
dairy products
beverage products
Q.
The only dairy product produced with the help of fungi and bacteria is ____.
Cheese
Yoghurt
Cream
Butter
Q. Leavened bread is produced with the help of
- S. cerevisiae
- P. putida
- A. oryzae
Q.
Cheese and yoghurt are products of
Pasteurisation
Fermentation
Dehydration
Distillation
Q.
Which among the following microbes are used in the production of cheese?
- Precipitation
- Fermentation
- Distillation
- Partial Condensation
Q. Applications of fermentation includes _________ .
- cereal products
- dairy products
- beverage products
- plant products
Q. Which microbes are responsible for imparting sourness to milk?
- Lactobacillus lactis
- Lactobacillus cremoris
- Streptococcus thermophilus
- Acetobacter
Q.
Which amongst the following gives the correct order for cheese production?
| 1. Adding flavours |
| 2. Salting |
| 3. Cutting yoghurt |
| 4. Mixing microbes |
- 2, 3, 4, 1
- 1, 4, 2, 3
- 3, 2, 4, 1
- 4, 1, 3, 2
Q.
Are esters edible ?
Q. ____ is the organic compound with a buttery flavour.
- Acetaldehyde
- Diacetyl
- Alcohol
- Acetic acid
Q. Sort the following steps, which are used in cheese manufacturing.
- Milk curdling
- Curd processing
- Salting
- Ripening
Q. Sort the following steps, which are used in cheese manufacturing.
- Milk curdling
- Curd processing
- Salting
- Ripening
Q. Which of the following is found in curd?
- Lactic Acid Bacteria
- Staphylococcus
- Yeast
- White Algae
Q. Which ingredient removes moisture during cheese production?
- Flavouring agent
- Milk
- Pigment
- Salt
