Note: Please click on the finish button at the end of the quiz to see your score and correct answers
5,672 Total Views
Best of Luck for Next Time
5,673 Total Views
#1. The most popular technique for preservation of cultures including freezing with subsequent drying is referred as:
#2. Most molds can grow over the range of pH:
#3. Special mycellial structure or parts aid in the identification of molds is:
#4. Reproduction of molds is chiefly accomplished by means of:
#5. The whole mass of hyphae (mycelium) may be:
#6. The groups of yeast based on growth type are named as:
#7. False yeasts which produce no ascospores belong to the:
#8. The term wild yeast is used for that yeast which are:
#9. Vapors pressure of solution divided by vapors pressure of solvent is referred as:
#10. The shape of yeast may be of:
#11. The study of morphology deals with
#12. The term mold is applied to :
#13. Inoculate for fermentation must be healthy, active state and thus minimizing:
#14. Mesophilic micro-organisms grow well at:
#15. In culturing techniques, for the selective media of m.o other than desired one to increase/decrease in number to isolate the desired one , there is addition of:
#16. Some growth promoters (metabolites) are produced during:
#17. Fermentation is originated from:
#18. The purpose of culture media is to provide the essential nutrients like:
#19. Which enzyme is tested for cream pasteurization?
#20. Most variable constituent of milk is
#21. What is the application of any effective method or substance to a clean surface for destruction of pathogen is called?
#22. Butter milk is a fluid product resulting from the manufacture of?
#23. A product consisting of a mixture of milk and cream which contains not less than 10.5% milk fat is called?
#24. The process of raising or lowering the percent of fat in milk or cream to a desired standard is called?
#25. At what concentration chlorine sanitizing solutions are usually used in the dairy industry?
#26. A process in which genetic material is transferred from donor to the recipient cell is called as:
#27. The drying out of surface during frozen storage is called:
#28. Usually is used to emit gamma rays
#29. In sterilization high temperature °___ is involved
#30. Generally cold storage temperature is in the range of °Degree:
#31. Blanching is also called as:
#32. Enzymatic browning is due to group of enzymes:
#33. The reaction of amino acid with sugar is called :
#34. Due to oxidation myoglobin is converted into:
#35. ————- means self-destruction and deteriorative changes originated from within the food system:
#36. There are principles of preservation:
#37. Cheese cultures include:
#38. Group of bacteria that produces CH3CHCOOH
#39. The high nutritive value of cheese is due to:-
#40. Similar molecular formula but different structural formula is called as:
#41. Biochemically fermentation is defined as: .
#42. The sterilizing temperature in autoclave is usually 121ºC for 15 minutes under pressure (lbs) of :
#43. In manufacturing yogurt, lactic acid bacteria required to convert glucose into lactic acid are:
#44. Sublimation is a technique of freeze-drying process with a principle:
#45. Normally food spoilage organisms may not grow below :
#46. In controlled storage atmosphere higher percentage of carbon dioxide is used than oxygen and retard the microbial growth above percent of:
#47. Microorganisms that grow best in the absence but can also grow in presence of oxygen are known as:
#48. Autotrophic microorganisms can synthesis their nutrients for their nourishment from:
#49. Main food spoilage agents are:
#50. Bacteria require more moisture than:
#51. Sterilization is done at:
#52. Which one of the following is not fermented beverages?
#53. Whey is the by-product in the manufacture of:
#54. Principal protein in milk is:-
#55. Percentage of water in buffalo milk is:-
#56. What is the principal carbohydrate in the milks of all mammals?
#57. Milk quantity at reception is measured by:
#58. Factors that influence heat transfer are:
#59. Heating of milk is carried out by:
#60. Pasteurization temperature of milk is dependant on:
#61. Steam production in dairy industry is essential for:
#62. Milk after reception in the industry is stored in;
#63. Milk is purchased for processing on the basis of:
#64. How many indigenous enzymes have been reported in bovine milk?
#65. The HTST process for milk involves heating at:
#66. Lactic acid bacteria include
#67. The spore formation in bacteria is:
#68. Which part of bacteria may involve in sexual reproduction:
#69. Shape of bacteria may be:
#70. Bacteria are normally reproduced by:
#71. Colostrum is:
#72. Lipolysis is breakdown of:
#73. Fat soluble vitamins in milk are:
#74. Storch’s peroxidase test is:
#75. The enzymes are named with the addition of:
#76. Semisolid ice cream is placed in a hardening room at a temperature of about?
#77. Legal butter must contain at least what percentage of fat?
#78. Energy value of a food is measured in terms of?
#79. What is the average specific gravity of normal whole milk at 16 °C?
#80. What is the average boiling point of milk?
#81. What is freezing point of milk?
#82. Tests for proper pasteurization are based on the activity of which enzyme?
#83. Yellow color of milk fat is due to presence of?
#84. Lactose reduces copper salt to?
#85. Milk fat differs from other common fats in having a larger percentage of:-
#86. The iodine number measures the amount of:-
#87. Yogurt contains mixed lactic acid culture containing:-
#88. The “eyes” in swiss cheese are formed by the growth of:-
#89. Enzymes in milk are inactivated when:
#90. The process to increase in volume caused by whipping air into the ice cream mix during freezing is called?
#91. 10-15 % more milk is produced with which growth hormones, if injected to lactating cows?
#92. Evaporated milk is concentrated to approximately what times the solid of normal whole milk?
#93. People with high blood pressure or edema are advised to take:-
#94. The aim of pasteurization milk is to:-
#95. Normal bovine milk contains protein about
#96. Milk is an emulsion:-
#97. Which one is used as an emulsifying agent in process cheese blend?
#98. Lactose is disaccharide containing:-
#99. Temperature used in UHT treatment is:-
#100. Rennet belongs to:-
Food Technology MCQs Online Quiz (Part 5)
5,671 Total Views