Lactic fermentation product from coagulated milk in dairy products___________________?

Related Mcqs:

1. In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are___________________?

   A. Streptococcus
   B. Lactobacillus
   C. Acetobacter
   D. Both a & b

2. In dairy industry, a process for producing evaporated milk was presented in______________________?

   A. 1896
   B. 1835
   C. 1840
   D. 1842

3. In dairy products such as cheese and condensed milk the preservative used is______________________?

   A. Epexider
   B. Parabens
   C. Nisim
   D. All the above

4. Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____________________?

   A. C₁₁C₂₀fatty acids
   B. C₂₀C₂₂fatty acids
   C. C₁₂C₂₀fatty acids
   D. C₄——–C₁₆fatty acids

5. Milk proteins of cow milk contains maximum amount of____________________?

   A. β-lacto globulin
   B. α-lactolbumin
   C. Serum albumin
   D. All the above

6. The final product of alcoholic fermentation are______________________?

   A. Acetic acid + H2O
   B. Ethyl alcohol + CO2
   C. Ethyl alcohol + H2O
   D. All the above

7. Streptococcus thermopiles and lactobacillus are lactic fermentors in__________________?

   A. Meat industry
   B. Dairy industry
   C. Fruit and vegetable industry
   D. Beverage industry

8. The fermented dairy products are_____________________?

   A. Cheese and yoghurt
   B. Butter and cream
   C. Cream and ice cream
   D. All the above

9. Several yeast can be used in fermentation but most commonly known species of genus are_________________?

   A. Streptococcus
   B. Lactobacillus
   C. Leuconostoc
   D. Saccharomyces

10. Fermentation industries include______________________?

    A. Baking
    B. Brewing
    C. Wine making
    D. all the above