Food Biotechnology MCQ Questions & Answers

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The primary bacterial spoilage of poultry meat at low temperature, with characteristic sliminess at outer surface, is caused by

A) Pseudomonas spp. B) Aspergillus spp. C) Bacillus spp. D) Candida spp.

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Answer & Solution

Answer: Option A

No explanation is given for this question. Let's Discuss on Board

In Ultra-High Temperature (UHT) treatment, milk is heated at

A) 133°C for 2 sec. B) 140 - 150°C for 1 - 5 sec. C) 100°C for 5 min. D) 100°C for 10 min.

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Answer & Solution

Answer: Option B

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Food preservation is a most important component of

A) Bioleaching B) Bioprocess technology C) Bioreactors D) Food processing

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Answer & Solution

Answer: Option D

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The gas forming culture of Propionibacterium shermanii and P. freudenreichii are essential for giving swiss cheese

A) Its eyes or holes and flavour B) Its flavour and colour C) Its taste D) Its colour

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Answer & Solution

Answer: Option A

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Which microbe can be transmitted by milk, and can survive in milk heated to 143°C for 30 minutes?

A) Salmonella B) Clostridium C) Coxiella burnettii D) Mycobacterium tuberculosis

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Answer & Solution

Answer: Option C

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Citric acid is used as an acidulate in

A) Food B) Confectionary C) Beverages D) All the above

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Answer & Solution

Answer: Option D

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Most of the vegetables can be stored safely at temperature

A) Less than 10°C B) More than 15°C C) Less than 20°C D) More than 24°C

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Answer & Solution

Answer: Option A

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When lactose is hydrolysed by lactase, which monosaccharides are produced?

A) D-glucose and D-glucose B) D-glucose and β-D-galactose C) β-D-galactose and β-D-galactose D) D-glucose and D-Fructose

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Answer & Solution

Answer: Option B

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Water activity a_w is lowest in

A) Cured meats B) Pickles and jams C) Fresh vegetables D) Dehydrated foods

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Answer & Solution

Answer: Option D

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Which of the following is an excellent example of food preservation by using moist heat under pressure?

A) Wood smoking B) Pickling C) Canning D) Pasteurization

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Answer & Solution

Answer: Option C

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Food Biotechnology MCQ Questions & Answers | Biotechnology