Certificate In Milk Fermentation Technology – CURD

/30
1

Certificate In Milk Fermentation Technology – CURD

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

1 / 30

1. Buttermilk is added to __________ to leaven bread.

2 / 30

2. Esters like Flavors in butter are resulted from the action of;

3 / 30

3. Ropiness caused by Enterobacter usually is;

4 / 30

4. Alcoholic fermentation is carried out by

5 / 30

5. The yoghurt is made from;

6 / 30

6. Nonbacterial ropiness or sliminess in milk and milk products may be due to the; Stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood.

7 / 30

7. Fermentation of milk is carried out by ………

8 / 30

8. ______________ buttermilk is produced in the same way as acidophilus milk.

9 / 30

9. Which of the following is responsible for the holes produced in Swiss cheese?

10 / 30

10. Rennet is used in many milk products to produce a thicker bodied product. Natural rennet comes from?

11 / 30

11. Fishiness in butter is caused by;

12 / 30

12. Curd is the _______________during the cheese making process.

13 / 30

13. Which one of the following is involved in curd formation?

14 / 30

14. Who showed that Saccharomyces cerevisiae causes fermentation forming products such as beer and buttermilk?

15 / 30

15. Milk fermentation to produce cheese is done initially by inoculating with:

16 / 30

16. Which of the following is fermentation process?

17 / 30

17. An alkaline reaction in milk is caused by the alkali formers bacteria as;

18 / 30

18. Butter is made from the milk and/or cream and must contain a minimum of?

19 / 30

19. Curd contains ______ acid.

20 / 30

20. A brown colour in milk may result from;

21 / 30

21. Indian curd is prepared by inoculating milk with ______.

22 / 30

22. Sour Cream frequently develops a bitter flavour due to continued bacterial proteolytic enzyme activity when stored for more than?

23 / 30

23. Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?

24 / 30

24. Swiss cheese has a sweet flavour due to _______

25 / 30

25. Which of the following is added to milk for better flavoured buttermilk?

26 / 30

26. Cottage cheese is a soft, unrepented cheese with approximately _____________ moisture content.

27 / 30

27. Swiss cheese is a _________ cheese.

28 / 30

28. Bulgarian butter milk is made with the help of;

29 / 30

29. Bacterial ropiness in milk is caused by;

30 / 30

30. Buttermilk is the product resulting from?

Exit