1
Question
How many of the following statements are incorrect?
(A) The large holes in ‘Swiss cheese’ are due to production of a large amount of carbon dioxide.
(B) Toddy is made by fermenting sap from palms.
(C) The ‘Roquefort cheese’ is ripened by growing a specific fungus on them.
(D) Beer is manufactured by distillation of fermented grape juice.
How many of the following statements are incorrect?
(A) The large holes in ‘Swiss cheese’ are due to production of a large amount of carbon dioxide.
(B) Toddy is made by fermenting sap from palms.
(C) The ‘Roquefort cheese’ is ripened by growing a specific fungus on them.
(D) Beer is manufactured by distillation of fermented grape juice.
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Solution
The correct option is D 1
Propionibacterium sharmanii is used in the production of swiss cheese. The bacteria is added in the milk and it forms whey and solid curds. The solid curd is subjected to the action of the bacteria which converts it to cheese. During the process, large amounts of carbon dioxide is produced which leaves behind holes in the cheese when it escapes. Therefore, swiss cheese is characterised by the presence of large holes.
Figure: Swiss cheese
Toddy is a special traditional drink in some parts of South India is prepared from fermented palm sap.
The action of fungi Penicillium roqueforti ripens Roquefort cheese and gives it a characteristic texture and flavour.
Figure: Roquefort cheese
Depending on the type of the raw material used for fermentation of alcoholic beverages and the type of processing, with or without distillation, various types of alcoholic drinks are obtained. Wine and beer are produced without distillation whereas whisky, brandy and rum are produced by distillation of the fermented broth.
Hence the statements A, B and C are correct and statement D is incorrect.
Propionibacterium sharmanii is used in the production of swiss cheese. The bacteria is added in the milk and it forms whey and solid curds. The solid curd is subjected to the action of the bacteria which converts it to cheese. During the process, large amounts of carbon dioxide is produced which leaves behind holes in the cheese when it escapes. Therefore, swiss cheese is characterised by the presence of large holes.
Figure: Swiss cheeseToddy is a special traditional drink in some parts of South India is prepared from fermented palm sap.
The action of fungi Penicillium roqueforti ripens Roquefort cheese and gives it a characteristic texture and flavour.
Figure: Roquefort cheeseDepending on the type of the raw material used for fermentation of alcoholic beverages and the type of processing, with or without distillation, various types of alcoholic drinks are obtained. Wine and beer are produced without distillation whereas whisky, brandy and rum are produced by distillation of the fermented broth.
Hence the statements A, B and C are correct and statement D is incorrect.
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