Cheese and Butter

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

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

Q. ____ is the organic compound with a buttery flavour.

1. Acetaldehyde
2. Diacetyl
3. Alcohol
4. Acetic acid

Q. Which ingredient removes moisture during cheese production?

1. Flavouring agent
2. Milk
3. Pigment
4. Salt

Q.

1. Adding flavours

2. Salting

3. Cutting yoghurt

4. Mixing microbes

Which amongst the following gives the correct order for cheese production?

1. 2, 3, 4, 1
2. 1, 4, 2, 3
3. 3, 2, 4, 1
4. 4, 1, 3, 2

Q.

Which among the following microbes are used in the production of cheese?

1. Precipitation
2. Fermentation
3. Distillation
4. Partial Condensation

Q.

The only dairy product produced with the help of fungi and bacteria is ____.

1. Cheese

2. Yoghurt

3. Cream

4. Butter

Q. Name the enzyme, obtained from the cattle and was traditionally used for the preparation of cheese.

1. Pepsin
2. Lipase
3. Rennet
4. Protease

Q. Which microbes are responsible for imparting sourness to milk?

1. Lactobacillus lactis
2. Lactobacillus cremoris
3. Streptococcus thermophilus
4. Acetobacter

Q. Leavened bread is produced with the help of .

1. S. cerevisiae
2. P. putida
3. A. oryzae

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

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