Food Microbiology Quiz -Food Fermentations

1. During ripening of cheese by Pencillium roqueforti, the characteristic aroma is because of
Acetoin
Diacetyl
Aceto acetic acid
Methyl ketones

2.Match the fermented product in Group I with the base material in group II

P-3,Q-1,R-4,S-2
P-1,Q-3,R-4,S-2
P-4,Q-1,R-3,S-2
P-2,Q-4,R-1,S-3

3. Fruits,meat and milk are preserved at room temperture through the process of ?
Dehydration
Freezing
Vernalization
Pasteurization

4. Gluconobacter causes ropiness in
Jam
Beer
Curd
Jelly

5.Batch fermentation is also called
closed system
open system
fed batch system
1one of these

6. Antifoam agent is
corn oil
Soyabean oil
silicon compundsr
all of these

7. Which one of the following starter culture is used for the industrial production of alcohol?
Top yeast
Middle yeast
Bottom yeast
feeder Yeast

8. In which one of the following preservative process of foods, thermo resistant bacteria are important?
Canning
Freezing
Irradition
Chemicals

9.Streptokinase is produced by which one of the following species?
Bacillus
Salmonella
Streptococcus
Staphylococcus

10.The produce Blue veined cheese, the curd is inoculated with strains of
Brevibacterium linens
Pencillium camemberti
Pencillium roqueforti
Pencillium shermanii

Score =
Correct answers: