Certificate In Milk Fermentation Technology – CURD/30 1 Your Examination is Complete !Certificate In Milk Fermentation Technology – CURDOnline 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 / 301. Butter is made from the milk and/or cream and must contain a minimum of? A. 5% fat B. 20% fat C. 50% fat D. 80% fat 2 / 302. Swiss cheese has a sweet flavour due to _______ A. Valine B. Proline C. Leucine D. Glycine 3 / 303. Buttermilk is the product resulting from? A. An addition of extra fat to raw fluid milk B. Removal of the butter (fat particles) form raw fluid milk C. Heating of both butter and milk to facilitate the blending of them together D. Artificial product produced using non-saturated vegetable oils 4 / 304. Bulgarian butter milk is made with the help of; A. Lactobacillus bulgaricus B. Streptococcus lactis C. Streptococcus thermophilus D. S. Cremora’s 5 / 305. Who showed that Saccharomyces cerevisiae causes fermentation forming products such as beer and buttermilk? A. Louis Pasteur B. Alexander Fleming C. Selman Waksman D. Schatz 6 / 306. Indian curd is prepared by inoculating milk with ______. A. Lactobacillus acidophilus B. Lactobacillus bulgaricus C. Penicillium Roquefort D. Penicillium camembert 7 / 307. Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese? A. Clostridium tyrobutyricum B. Clostridium sporogeneses C. Clostridium herbarium D. None of these 8 / 308. Milk fermentation to produce cheese is done initially by inoculating with: A. Saccharomyces cerevisiae B. Streptococcus lactis and Lactobacillus spp. C. Acetobacter and Gluconic bacter D. Lactobacillus bulgaricus and Streptococcus thermophilus 9 / 309. A brown colour in milk may result from; A. Pseudomonas putrefacient B. The enzymatic oxidation of tyrosine by P. fluorescens C. Both (a) and (b) D. S. marcescens 10 / 3010. Buttermilk is added to __________ to leaven bread. A. Milk B. Baking Soda C. Flour D. Egg 11 / 3011. Which one of the following is involved in curd formation? A. Lactobacillus B. Oscillatoria C. Funaria D. Streptococcus 12 / 3012. Alcoholic fermentation is carried out by A. Saccharomyces B. Lactobacillus C. Clostridium D. Aspergillus 13 / 3013. Rennet is used in many milk products to produce a thicker bodied product. Natural rennet comes from? A. Mines in Eastern China B. Microscopic plants growing the ocean C. Inside the stomach of young claves D. Composted cow manure treated with UV rays 14 / 3014. Bacterial ropiness in milk is caused by; A. Slimy capsular material from the cells usually gums or mucins B. Slimy capsular material from the cells usually proteins C. Slimy capsular material from the cells usually lipids D. All of the above 15 / 3015. Fishiness in butter is caused by; A. Aeromonas hydrophile B. Pseudomonas sympathy C. Pseudomonas Sinkyone D. None of these 16 / 3016. Which of the following is fermentation process? A. Batch process B. Continuous process C. Both (a) and (b) D. None of these 17 / 3017. ______________ buttermilk is produced in the same way as acidophilus milk. A. Czech B. Hungarian C. German D. Bulgarian 18 / 3018. Curd is the _______________during the cheese making process. A. A region which supplies substantial components required B. Material found in the stomach of young calves necessary C. Liquid portion at the bottom on the container that is hard to dispose of D. From Custard-like substance formed at the top of the container 19 / 3019. Which of the following is added to milk for better flavoured buttermilk? A. Glucose B. Sodium acetate C. Acetic acid D. Sodium citrate 20 / 3020. An alkaline reaction in milk is caused by the alkali formers bacteria as; A. Pseudomonas fluorescens B. A. viscolactis C. Both (a) and (b) D. None of these 21 / 3021. Cottage cheese is a soft, unrepented cheese with approximately _____________ moisture content. A. 20% B. 50% C. 80% D. 100% 22 / 3022. 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. A. Sliminess resulting from the thickness of the cream B. Stringiness due to thin films of casein or lactalbumin during cooling C. All of the above 23 / 3023. Sour Cream frequently develops a bitter flavour due to continued bacterial proteolytic enzyme activity when stored for more than? A. 1 week B. 3-4 weeks C. 6-8 weeks D. 10-12 weeks 24 / 3024. Which of the following is responsible for the holes produced in Swiss cheese? A. Carbon dioxide B. Oxygen C. Nitrogen D. Sulphur dioxide 25 / 3025. Ropiness caused by Enterobacter usually is; A. Worse at the middle of the milk B. Worse at the bottom of the milk C. Worse near the top of the milk D. All of these 26 / 3026. The yoghurt is made from; A. Lactobacillus bulgaricus B. Streptococcus thermophilus C. S. Cremora’s D. Mixed culture of (a) and (b) 27 / 3027. Swiss cheese is a _________ cheese. A. Hard, ripened B. Soft, ripened C. Soft, unripe D. Hard, unripe 28 / 3028. Fermentation of milk is carried out by ……… A. streptococci B. plasmodium C. Both (a) and (b) D. None of these 29 / 3029. Curd contains ______ acid. A. malic B. formic C. lactic D. ascorbic 30 / 3030. Esters like Flavors in butter are resulted from the action of; A. P. mephitic B. Aeromonas hydrophile C. P. fragi D. Pseudomonas sympathy Exit
