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Food Biotechnology MCQ Questions & Answers | Biotechnology

Learn and Practice Food Biotechnology MCQ Questions & Answers Available for Biotechnology Engineering Students to Clear GATE Exams, Technical Interviews, Competitive Examinations, and Other Entrance Exams. The Food Biotechnology Chapter is Especially Important for Biotechnology Engineering and GATE Students. Page-5 section-1

41
Curd, milk, cheese and butter are produced with the use of
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Answer & Solution
Answer: Option D
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42
With respect to ease of spoilage, foods are classified into how many categories?
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Answer: Option B
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43
The function of diacetyl In fermented milk products is to give
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Answer: Option A
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44
Torulopsis utilis is
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Answer: Option A
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45
Which among the following is not attached by bacterial species?
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Answer: Option A
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46
Which of the following foods may not be produced by microbial action?
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Answer: Option D
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47
Molds and yeasts are capable of spoilage of freshly cut fruits but yeasts are more often associated with it because
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Answer: Option C
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48
Which of the following is most suitable method for preserving food containing heat- resistant bacteria?
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Answer: Option B
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49
High sugar foods are spoilt by
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Answer: Option D
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50
Which organisms used for Single Cell Protein production show the highest growth rate?
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Answer: Option D
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