Certificate In Milk Fermentation Technology – CURD

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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

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

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

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

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

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5. Swiss cheese is a _________ cheese.

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6. Ropiness caused by Enterobacter usually is;

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7. Fishiness in butter is caused by;

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8. Curd contains ______ acid.

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

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

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

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

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

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

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

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

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17. The yoghurt is made from;

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18. Bacterial ropiness in milk is caused by;

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19. Alcoholic fermentation is carried out by

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20. A brown colour in milk may result from;

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21. Swiss cheese has a sweet flavour due to _______

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22. Which of the following is fermentation process?

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

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

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25. Buttermilk is the product resulting from?

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26. Buttermilk is added to __________ to leaven bread.

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27. 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.

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

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

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30. Curd is the _______________during the cheese making process.

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