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MCQs

Total Questions : 196 | Page 1 of 20 pages
Question 1. Saprophytic bacteria cause
  1.    sliminess or souring in piled, wet and heating vegetables
  2.    brown rot in vegetables
  3.    black rot in fruits
  4.    bacterial soft rot
 Discuss Question
Answer: Option A. -> sliminess or souring in piled, wet and heating vegetables
Answer: (a).sliminess or souring in piled, wet and heating vegetables
Question 2. Cheese cancer of Swiss and similar cheese is caused by
  1.    Oospora Crustacea
  2.    Oospora caseovorans
  3.    Oospora aurianticum
  4.    none of these
 Discuss Question
Answer: Option B. -> Oospora caseovorans
Answer: (b).Oospora caseovorans
Question 3. The micro-organism which is present in both fresh and frozen juices is
  1.    E. coli
  2.    Entereobacter aerogenes
  3.    P. chrysogenum
  4.    None of these
 Discuss Question
Answer: Option B. -> Entereobacter aerogenes
Answer: (b).Entereobacter aerogenes
Question 4. Non bacterial ropiness or sliminess in milk and milk products may be due to the
  1.    stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood.
  2.    sliminess resulting from the thickness of the cream
  3.    stringiness due to thin films of casein or lactalbumin during cooling
  4.    all of the above
 Discuss Question
Answer: Option D. -> all of the above
Answer: (d).all of the above
Question 5. The yoghurt is made from
  1.    Lactobacillus bulgaricus
  2.    Streptococcus thermophilus
  3.    S. cremoris
  4.    mixed culture of (a) and (b)
 Discuss Question
Answer: Option D. -> mixed culture of (a) and (b)
Answer: (d).mixed culture of (a) and (b)
Question 6. Swelling of the can is caused primarily by
  1.    gas forming, anaerobic spore formers
  2.    gas forming, aerobic spore formers
  3.    both (a) and (b)
  4.    none of these
 Discuss Question
Answer: Option A. -> gas forming, anaerobic spore formers
Answer: (a).gas forming, anaerobic spore formers
Question 7. A brown color in milk may result from
  1.    Pseudomonas putrefaciens
  2.    the enzymatic oxidation of tyrosine by P. fluorescens
  3.    both (a) and (b)
  4.    S. marcescens
 Discuss Question
Answer: Option C. -> both (a) and (b)
Answer: (c).both (a) and (b)
Question 8. Ropiness caused by Enterobacter usually is
  1.    worse at the middle of the milk
  2.    worse at the bottom of the milk
  3.    worse near the top of the milk
  4.    all of these
 Discuss Question
Answer: Option C. -> worse near the top of the milk
Answer: (c).worse near the top of the milk
Question 9. Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?
  1.    Clostridium tyrobutyricum
  2.    Clostridium sporogenes
  3.    Clostridium herbarum
  4.    None of these
 Discuss Question
Answer: Option C. -> Clostridium herbarum
Answer: (c).Clostridium herbarum
Question 10. Bulgarian butter milk is made with the help of
  1.    Lactobacillus bulgaricus
  2.    Streptococcus lactis
  3.    Streptococcus thermophilus
  4.    S. cremoris
 Discuss Question
Answer: Option A. -> Lactobacillus bulgaricus
Answer: (a).Lactobacillus bulgaricus

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