Microbes in Production of Cheese

Q. In cheese manufacture, the microorganisms are important for:

1. Souring of milk only
2. Development of resistance to spoilage only
3. Ripening only
4. Both souring and the ripening processes

Q. In which of the following food items, flavour is imparted due to the fermentative activities of a fungi?

1. Roquefort cheese
2. Swiss cheese
3. Curd
4. Both a and b

Q. Match the following columns with their appropriate match.

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

1. A-I, B-II, C-III, D-IV
2. A-IV, B-III, C-I, D-II
3. A-IV, B-III, C-II, D-I
4. A-III, B-II, C-IV, D-I

Q. Blue cheese/Roquefort cheese is made from the milk of ______I__________ and camembert cheese is made from the milk of ______II_________.

1. I. Camel, II. Cow
2. I. Goat, II. Cow
3. I. cow, II. Goat
4. Camel, II. Goat

Q.

In cheese manufacturing, microorganisms are important for:

1. the souring of milk only

2. the development of resistance to spoilage only

3. the souring and ripening processes and also providing resistance against spoilage organisms

4. the ripening only

Q.

How is roquefort cheese ripened?

Q. Arrange the given steps of cheese formation (ripened cheese) in the correct order and choose the option which represents the correct sequence.

1. Fermentation of milk by Lactobacillus and addition of rennet
2. Pasteurisation of milk
3. Removal of whey from curd
4. Ripening

1. 2 →1 →3 →4
2. 1 →2 →3 →4
3. 2 →3 →1 →4
4. 4 →3 →2 →1

Q. Assertion: Penicillium roqueforti is used during the production of Roquefort cheese
Reason: Penicillium roqueforti is an unicellular fungus which imparts a particular flavour to Roquefort cheese

1. Both assertion and reason are true and the reason is the correct explanation for the assertion
2. Both assertion and reason are true but the reason is not the correct explanation for the assertion
3. Only assertion is true
4. Both assertion and reason are false

Q. Assertion: Penicillium roqueforti is used during the production of Roquefort cheese
Reason: Penicillium roqueforti is an unicellular fungus which imparts a particular flavour to Roquefort cheese

1. Both assertion and reason are true and the reason is the correct explanation for the assertion
2. Both assertion and reason are true but the reason is not the correct explanation for the assertion
3. Only assertion is true
4. Both assertion and reason are false

Q. Choose the correct answer from the alternatives given in the brackets.
Vinegar is present in acetic acid, Curd contains .......... acid.
(Lactic acid/Tartaric acid)

Q. The varieties of cheese are not known by their :

1. Characteristics shape and texture
2. The specificity coming from microbes used
3. Characteristics texture and flavor
4. Characteristics texture, flavor, taste

Q. Large-holes in ‘Swiss-Cheese’ are due to-

1. Acetobacter aceti
2. Penicillium chrysogenum
3. Saccharomyces cerevisiae
4. Propionibacterium sharmanii

Q. In which food would you find lactic acid bacteria? Mention some of their useful applications.

Q. Krebs cycle was discovered by Krebs in pigeon muscles in 1940. Which step is called gateway step / link reaction / transition reaction in respiration?

1. Glycolysis
2. ETS
3. Citric acid formation
4. Formation of acetyl-coA

Q. Give examples of beverages and chemicals obtained by microbial fermentation of different organic substances.

Q. Write two functions of HCl.

Q. Sort the components as seen in the production of cheddar cheese.

1. Lactic acid
2. Cheese
3. Glucose
4. Pyruvic acid

Q. In which of the following food items, flavour is imparted due to the fermentative activities of a fungi?

1. Roquefort cheese
2. Swiss cheese
3. Curd
4. Both a and b

Q.

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

1. Rhizopus

2. Penicillium

3. Leuconostoc

4. Saccahromyces

Q. TRUE OR FALSE Yeast makes fruit juices unfit for consumption due to the formation of alcohol.

Q. Sort the components as seen in the production of cheddar cheese.

1. Lactic acid
2. Cheese
3. Glucose
4. Pyruvic acid

Q. Give the binomials of 2 types of yeast and commercial bioactive products they help to produce.

Q.

In cheese manufacturing, microorganisms are important for:

1. the ripening only

2. the souring of milk only

3. the development of resistance to spoilage only

4. the souring and ripening processes and also providing resistance against spoilage organisms

Q.

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

1. Rhizopus

2. Penicillium

3. Lactobacillus

4. Acetobacter

Q.

Roquefort cheese is ripened by using a

1. Type of yeast

2. Fungus

3. Bacterium

4. Cyanobacteria

Q.

Yeast is used in the production of

1. Cheese and butter

2. Citric acid and lactic acid

3. Lipase and pectinase

4. Bread and beer

Q. Sort the components as seen in the production of cheddar cheese.

1. Lactic acid
2. Cheese
3. Glucose
4. Pyruvic acid

Q.

Roquefort cheese is ripened by using a _____.

1. Type of yeast

2. Fungus

3. Bacterium

4. Cyanobacteria