Q1. Rusty Spot In Cheese Is Due To?

A} Lactobacillus Bulgaricus
B} Lactobacillus Plantarum
C} Bacillus Subtilis
D} Leuconostoc Mesentroids

ANSWER – B} Lactobacillus Plantarum

• The Growth Of Lactobacillus Plantarum Causes Rusty Spots In Cheese. Generally Observed In Cheddar Cheese. Which Gives A Rust-Like Texture To The Cheese.

READ MORE – Food Science & Technology Quiz (01-01-2022)

Q2. Boar Taint Is An Issue Faced By Pork Industry. This Taint Is Due To?

A} High Glucose In The Blood
B} Thamnidium Spp
C} Androstenone And Skatole
D} Jhatka Method Of Slaughtering

ANSWER C} Androstenone And Skatole

• Boar Taint Is Caused By The Accumulation Of Two Compounds -–Androstenone And Skatole In The Fat Of Male Pigs. This Is Only Seen In Male PID And It Can Be Prevented By The Castration Method.

READ MORE – Food Science & Technology Quiz (30-11-2021)

Q3. In Which Of The Following Tests, Flour Property Is Measured By Inflating Dough Sheet By Air?

A} Extensograph
B} Farinograph
C} Alveograph
D} Polygraph

ANSWER – C} Alveograph

• An Alveograph Is A Rheological Tool Based On Injecting Air Into A Thinly Stretched Sheet Of Dough To Form A Bubble, Simulating Gas/Carbon Dioxide Release And Retention During Dough Fermentation And Oven Spring During Baking.

READ MORE – Food Science & technology Quiz (31-12-2021)

Q4. Which Of The Following Intense Sweeteners Is Obtained From Grapefruit Skin?

A} Acesulfame K
B} Stevioside
C} Aspartame
D} Neohesperidine Dihydrochalcone

ANSWER – D} Neohesperidine Dihydrochalcone

• Neohesperidin Dihydrochalcone Is An Intense Non-Nutritive Sweetener Derived From Neohesperidin, A Naturally Occurring Bitter-Tasting Flavanone From Bitter Orange, Grapefruit, And Other Citrus Fruit Peel And Pulp.

READ MORE – Food Science & technology Quiz (31-12-2021)

Q5. According To FSSAI, The Fat Content In Margarine Should Have?

A} More Than 80%
B} Not More Than 80%
C} Not More Than 40%
D} Less Than 80%

ANSWER – A} More Than 80%

• Margarine Consists Of A Water-In-Fat Emulsion, With Tiny Droplets Of Water Dispersed Uniformly Throughout A Fat Phase In A Stable Crystalline Form. According To FSSAI Regulations, Margarine Must Have A Minimum Fat Content Of 80 Percent.

READ MORE – Food Science & Technology Quiz (09-12-2021)