1. The most common microorganisms in freshly drawn milk is A. Staphylococcus epidermidis B. Staphylococcus aureus C. Escherichia coli D. Mycobacterium bovies Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option A No explanation is given for this question Let's Discuss on Board
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 Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option A No explanation is given for this question Let's Discuss on Board
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 Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option A No explanation is given for this question Let's Discuss on Board
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 Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option D No explanation is given for this question Let's Discuss on Board
5. The organisms responsible for yoghurt formation is A. Streptococcus salivarius B. Streptococcus salivarius sp. Thermophilus C. Lactobacillus thermophilus D. Streptococcus bulgaricus Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option B No explanation is given for this question Let's Discuss on Board
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 Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option D No explanation is given for this question Let's Discuss on Board
7. Which fermented food is produced from milk? A. Cheese B. Yoghurt C. Keffir D. All the above Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option D No explanation is given for this question Let's Discuss on Board
8. Sodium or calcium propionate is used extensively in the prevention of A. Viruses B. Fungi C. Bacteria D. Molds Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option D No explanation is given for this question Let's Discuss on Board
9. Who is known as the father of canning? A. Robert Koch B. Alfred Viven C. Nicholas Apert D. John Tyndall Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option C No explanation is given for this question Let's Discuss on Board
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 Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option A No explanation is given for this question Let's Discuss on Board
