Certificate In Cheese Processing Business

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Certificate In Cheese Processing Business

Online Examination Detail:
Duration- 60 minutes.
Number of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 100, Passing Marks- 40%.
There is no negative marking.

Candidate Details

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1. Which substance in cheese can help improve sleep, according to studies?

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2. What is the name of the protein in milk that coagulates to form cheese?

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3. What element, besides lactic acid, is essential for cheese curdling?

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4. Which bacterial genus is commonly used as starter bacteria in cheesemaking?

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5. Which of the following cheeses is known for having mold throughout?

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6. What term describes a specialist seller of cheese?

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7. Which country consumes the most cheese per capita?

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8. Which of these cheeses is known for its elasticity and is often used in stringy dishes like pizza?

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9. Where was the earliest evidence of cheesemaking found, dating back to 5500 BCE?

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10. Which modern country in Asia found the oldest preserved cheese dating back to 1615 BCE?

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11. What is the origin of the word “cheese”?

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12. What tool is used to cube curd in large cheese manufacturing?

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13. What bacteria is used in the production of blue cheese?

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14. What is another term for cheese that has an edible rind, often left to age?

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15. Which cheese is native to Italy and widely used on pizza?

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16. What method involves stretching and kneading curd in hot water to create cheese?

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17. What was the first country to open a factory for the industrial production of cheese?

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18. What French cheese was first documented in 1791?

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19. Over how many types of cheese exist around the world?

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20. What is annatto used for in cheese production?

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21. Which cheese type is known for its extremely long aging process, often several years?

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22. What culture is responsible for the myth that cheese could be used to describe the appearance of the moon?

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23. Which Greek god was said to have discovered cheese, according to mythology?

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24. What is the primary milk source for Parmesan cheese?

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25. Which cheese was known in the Roman Empire and described by Pliny the Elder as one of the best?

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26. Which cheese is a national dish component in Bhutan?

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27. What is the most significant ingredient in Emmental cheese that gives it its unique flavor and holes?

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28. What gives Swiss cheese its characteristic holes?

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29. Which cheese is traditionally used in fondue for its smooth melting properties?

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30. Which enzyme is commonly used to curdle cheese?

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