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#1. Enzymes in milk are inactivated when:
#2. The enzymes are named with the addition of:
#3. Storch’s peroxidase test is:
#4. Fat soluble vitamins in milk are:
#5. Lipolysis is breakdown of:
#6. Colostrum is:
#7. Bacteria are normally reproduced by:
#8. Shape of bacteria may be:
#9. Which part of bacteria may involve in sexual reproduction:
#10. The spore formation in bacteria is:
#11. Lactic acid bacteria include
#12. The HTST process for milk involves heating at:
#13. Sterilization is done at:
#14. Milk is purchased for processing on the basis of:
#15. Milk after reception in the industry is stored in;
#16. Steam production in dairy industry is essential for:
#17. Pasteurization temperature of milk is dependant on:
#18. Heating of milk is carried out by:
#19. Factors that influence heat transfer are:
#20. Milk quantity at reception is measured by:
#21. What is the principal carbohydrate in the milks of all mammals?
#22. Percentage of water in buffalo milk is:-
#23. Principal protein in milk is:-
#24. Whey is the by-product in the manufacture of:
#25. Which one of the following is not fermented beverages?
#26. How many indigenous enzymes have been reported in bovine milk?
#27. Rennet belongs to:-
#28. Temperature used in UHT treatment is:-
#29. Lactose is disaccharide containing:-
#30. Which one is used as an emulsifying agent in process cheese blend?
#31. Milk is an emulsion:-
#32. Normal bovine milk contains protein about
#33. The aim of pasteurization milk is to:-
#34. People with high blood pressure or edema are advised to take:-
#35. Evaporated milk is concentrated to approximately what times the solid of normal whole milk?
#36. 10-15 % more milk is produced with which growth hormones, if injected to lactating cows?
#37. The process to increase in volume caused by whipping air into the ice cream mix during freezing is called?
#38. Semisolid ice cream is placed in a hardening room at a temperature of about?
#39. The “eyes” in swiss cheese are formed by the growth of:-
#40. Yogurt contains mixed lactic acid culture containing:-
#41. The iodine number measures the amount of:-
#42. Milk fat differs from other common fats in having a larger percentage of:-
#43. Lactose reduces copper salt to?
#44. Yellow color of milk fat is due to presence of?
#45. Tests for proper pasteurization are based on the activity of which enzyme?
#46. What is freezing point of milk?
#47. What is the average boiling point of milk?
#48. What is the average specific gravity of normal whole milk at 16 °C?
#49. Energy value of a food is measured in terms of?
#50. Legal butter must contain at least what percentage of fat?
#51. The high nutritive value of cheese is due to:-
#52. At what concentration chlorine sanitizing solutions are usually used in the dairy industry?
#53. The process of raising or lowering the percent of fat in milk or cream to a desired standard is called?
#54. A product consisting of a mixture of milk and cream which contains not less than 10.5% milk fat is called?
#55. Butter milk is a fluid product resulting from the manufacture of?
#56. What is the application of any effective method or substance to a clean surface for destruction of pathogen is called?
#57. Most variable constituent of milk is
#58. Which enzyme is tested for cream pasteurization?
#59. The purpose of culture media is to provide the essential nutrients like:
#60. Fermentation is originated from:
#61. Some growth promoters (metabolites) are produced during:
#62. In culturing techniques, for the selective media of m.o other than desired one to increase/decrease in number to isolate the desired one , there is addition of:
#63. The most popular technique for preservation of cultures including freezing with subsequent drying is referred as:
#64. Inoculate for fermentation must be healthy, active state and thus minimizing:
#65. The term mold is applied to :
#66. The study of morphology deals with
#67. The shape of yeast may be of:
#68. Vapors pressure of solution divided by vapors pressure of solvent is referred as:
#69. The term wild yeast is used for that yeast which are:
#70. False yeasts which produce no ascospores belong to the:
#71. The groups of yeast based on growth type are named as:
#72. The whole mass of hyphae (mycelium) may be:
#73. Reproduction of molds is chiefly accomplished by means of:
#74. Special mycellial structure or parts aid in the identification of molds is:
#75. Most molds can grow over the range of pH:
#76. Mesophilic micro-organisms grow well at:
#77. Bacteria require more moisture than:
#78. Main food spoilage agents are:
#79. Autotrophic microorganisms can synthesis their nutrients for their nourishment from:
#80. Microorganisms that grow best in the absence but can also grow in presence of oxygen are known as:
#81. In controlled storage atmosphere higher percentage of carbon dioxide is used than oxygen and retard the microbial growth above percent of:
#82. Normally food spoilage organisms may not grow below :
#83. Sublimation is a technique of freeze-drying process with a principle:
#84. In manufacturing yogurt, lactic acid bacteria required to convert glucose into lactic acid are:
#85. The sterilizing temperature in autoclave is usually 121ºC for 15 minutes under pressure (lbs) of :
#86. Biochemically fermentation is defined as: .
#87. Similar molecular formula but different structural formula is called as:
#88. A process in which genetic material is transferred from donor to the recipient cell is called as:
#89. Group of bacteria that produces CH3CHCOOH
#90. Cheese cultures include:
#91. There are principles of preservation:
#92. ————- means self-destruction and deteriorative changes originated from within the food system:
#93. Due to oxidation myoglobin is converted into:
#94. The reaction of amino acid with sugar is called :
#95. Enzymatic browning is due to group of enzymes:
#96. Blanching is also called as:
#97. Generally cold storage temperature is in the range of °Degree:
#98. In sterilization high temperature °___ is involved
#99. Usually is used to emit gamma rays
#100. The drying out of surface during frozen storage is called:
Food Technology MCQs Online Quiz (Part 5)
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