41. Curd, milk, cheese and butter are produced with the use of A. Yeast B. Penicillium C. Streptococcus 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
42. With respect to ease of spoilage, foods are classified into how many categories? A. Two B. Three C. Four D. Five 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
43. The function of diacetyl In fermented milk products is to give A. Butter with buttery flavour and aroma B. Swiss taste C. Only colour D. Odour 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
44. Torulopsis utilis is A. Food yeast B. An important intestinal commensal microbe C. Microorganism that yields third generation vaccines D. Employed for the synthesis of citric acid 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
45. Which among the following is not attached by bacterial species? A. Citrus fruits B. Vegetables C. Dairy products D. Meat 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
46. Which of the following foods may not be produced by microbial action? A. Sauerkraut B. Olives and soy sauce C. Vinegar D. Pickles 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
47. Molds and yeasts are capable of spoilage of freshly cut fruits but yeasts are more often associated with it because A. Yeasts are not inhibited by sugars of fruits B. Yeasts can easily digest cellulosic material C. Yeasts grow faster than molds D. Molds are inhibited by fruit sugars 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
48. Which of the following is most suitable method for preserving food containing heat- resistant bacteria? A. Chemical treatment B. Freezing C. Irradiation D. Canning 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
49. High sugar foods are spoilt by A. Clostridium, Bacillus and Flavobacterium B. Saccharomyces and Torula C. Candida sp. 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
50. Which organisms used for Single Cell Protein production show the highest growth rate? A. Bacillus polymyxa B. Aspergillus niger C. Yeast D. Spirulina maxima 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
