Microbes in Production of Cheese
Trending Questions
- Souring of milk only
- Development of resistance to spoilage only
- Ripening only
- Both souring and the ripening processes
- Roquefort cheese
- Swiss cheese
- Curd
- Both a and b
Column I (Organism) | Column II (Uses) |
A. Penicillium roqueforti | I. Milk into curd |
B. Propionibacterium shermanii | II. Bread |
C. Saccharomyces cerevisiae | III. Swiss cheese |
D. Lactobacillus | IV. Blue cheese |
- A-I, B-II, C-III, D-IV
- A-IV, B-III, C-I, D-II
- A-IV, B-III, C-II, D-I
- A-III, B-II, C-IV, D-I
- I. Camel, II. Cow
- I. Goat, II. Cow
- I. cow, II. Goat
- Camel, II. Goat
In cheese manufacturing, microorganisms are important for:
the souring of milk only
the development of resistance to spoilage only
the souring and ripening processes and also providing resistance against spoilage organisms
the ripening only
How is roquefort cheese ripened?
- Fermentation of milk by Lactobacillus and addition of rennet
- Pasteurisation of milk
- Removal of whey from curd
- Ripening
- 2 →1 →3 →4
- 1 →2 →3 →4
- 2 →3 →1 →4
- 4 →3 →2 →1
Reason: Penicillium roqueforti is an unicellular fungus which imparts a particular flavour to Roquefort cheese
- Both assertion and reason are true and the reason is the correct explanation for the assertion
- Both assertion and reason are true but the reason is not the correct explanation for the assertion
- Only assertion is true
- Both assertion and reason are false
Reason: Penicillium roqueforti is an unicellular fungus which imparts a particular flavour to Roquefort cheese
- Both assertion and reason are true and the reason is the correct explanation for the assertion
- Both assertion and reason are true but the reason is not the correct explanation for the assertion
- Only assertion is true
- Both assertion and reason are false
Vinegar is present in acetic acid, Curd contains .......... acid.
(Lactic acid/Tartaric acid)
- Characteristics shape and texture
- The specificity coming from microbes used
- Characteristics texture and flavor
- Characteristics texture, flavor, taste
- Acetobacter aceti
- Penicillium chrysogenum
- Saccharomyces cerevisiae
- Propionibacterium sharmanii
- Glycolysis
- ETS
- Citric acid formation
- Formation of acetyl-coA
- Lactic acid
- Cheese
- Glucose
- Pyruvic acid
- Roquefort cheese
- Swiss cheese
- Curd
- Both a and b
Which of the following is used in the preparation of Roquefort cheese?
Rhizopus
Penicillium
Leuconostoc
Saccahromyces
- Lactic acid
- Cheese
- Glucose
- Pyruvic acid
In cheese manufacturing, microorganisms are important for:
the ripening only
the souring of milk only
the development of resistance to spoilage only
the souring and ripening processes and also providing resistance against spoilage organisms
Which of the following is used in the preparation of Roquefort cheese?
Rhizopus
Penicillium
Lactobacillus
Acetobacter
Roquefort cheese is ripened by using a
Type of yeast
Fungus
Bacterium
Cyanobacteria
Yeast is used in the production of
Cheese and butter
Citric acid and lactic acid
Lipase and pectinase
Bread and beer
- Lactic acid
- Cheese
- Glucose
- Pyruvic acid
Roquefort cheese is ripened by using a _____.
Type of yeast
Fungus
Bacterium
Cyanobacteria