Food Biotechnology MCQ Questions & Answers

1

The most common microorganisms in freshly drawn milk is

A) Staphylococcus epidermidis B) Staphylococcus aureus C) Escherichia coli D) Mycobacterium bovies

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Answer & Solution

Answer: Option A

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2

Food spoilage may be defined as

A) Any change in the appearance, smell or taste of food products that makes them unacceptable to the consumers B) Undesirable appearance of food C) Development of high sugar materials in food D) A food product that cannot be consumed by a diabetic patient

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Answer & Solution

Answer: Option A

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3

The shelf life of a perishable product is often determined by the number of microbes present

A) Initially B) After 24 hours C) After 48 hours D) After one week

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Answer & Solution

Answer: Option A

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4

Which of the following are the examples of perishable food?

A) Meats and fishes B) Eggs and milk C) Most of the fruits D) All the above

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Answer & Solution

Answer: Option D

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5

The organisms responsible for yoghurt formation is

A) Streptococcus salivarius B) Streptococcus salivarius sp. Thermophilus C) Lactobacillus thermophilus D) Streptococcus bulgaricus

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Answer & Solution

Answer: Option B

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6

Bacteria cannot survive in a highly salted pickles because

A) Salt inhibits reproduction B) Bacteria do not get enough sunlight for photosynthesis C) Pickle does not contain nutrients for bacteria to grow D) Bacteria become plasmolysed and are consequently killed

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Answer & Solution

Answer: Option D

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7

Which fermented food is produced from milk?

A) Cheese B) Yoghurt C) Keffir D) All the above

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Answer & Solution

Answer: Option D

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8

Sodium or calcium propionate is used extensively in the prevention of

A) Viruses B) Fungi C) Bacteria D) Molds

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Answer & Solution

Answer: Option D

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9

Who is known as the father of canning?

A) Robert Koch B) Alfred Viven C) Nicholas Apert D) John Tyndall

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Answer & Solution

Answer: Option C

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10

Fungi associated with blue cheese are

A) Penicillium roqueforti and Aspergillus B) Penicillium notatum and Penicillium chrysogenum C) Penicillium chrysogenum and Fusarium D) Penicillium expansum and Cladosporium

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Answer & Solution

Answer: Option A

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Food Biotechnology MCQ Questions & Answers | Biotechnology