Q1. The traditional acidophilus milk is ______ in taste.

1. Sour
2. Sweet
3. Bitter
4. Bland

ANSWER – A. Sour

• Explanation: The traditional acidophilus milk is sour in taste. The typical acidophilus milk is sour, unappealing, and has a medical taste. Because bifidobacteria create more acetic acid than lactic acid, the basic product has a vinegar-like flavor. Furthermore, because both of these cultures are sluggish milk producers, the milk used in their production is severely heated. This makes it nearly sterile, reducing the risk of survival overgrowing during incubation. This milk also gives natural Acidophilus or Bifidus milk a cooked flavor.

READ MORE – Food Science & Technology Quiz 23-11-2021

Q2. ________ is a viscous, slightly carbonated dairy beverage that contains small quantities of alcohol.

1. Yoghurt
2. Kefir
3. Cultured milk
4. Sour milk

ANSWER: B. Kefir

• Explanation: Kefir is a thick, moderately carbonated dairy beverage with traces of alcohol that, like yogurt, is thought to have originated in the Caucasus mountains of the former Soviet Union. Kephir, kiaphur, kefer, knapon, kepi, and kippi are some of the other names for this product. Kefir grains (a mass of proteins, polysaccharides, mesophilic, homofermentative, and heterofermentative lactic acid streptococci, thermophilic and mesophilic lactobacilli, acetic acid bacteria, and yeast) are traditionally added to an amount of milk to make kefir.

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Q3. _______ is a fermented dairy product traditionally made from mare’s milk as a result of lactic- acid and alcoholic fermentation.

1. Kefir
2. Ymer
3. Koumiss
4. Cultured cream

ANSWER: C. Koumiss

• Explanation – Koumiss is a fermented dairy product created originally from mare’s milk and fermented with lactic acid and alcohol. “Milk Champagne” is another name for it. Koumiss is prepared from mare’s milk that has been fermented. Lactobacilli bacteria acidify the milk during fermentation, and yeasts transform it into a carbonated, mildly alcoholic beverage.

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Q4. ________ is the collective name for products such as yogurt, ymer, kefir, cultured buttermilk, filmjölk, etc.

1. Frozen milk products
2. Fermented milk
3. Dried milk
4. Enzyme treated milk

ANSWER: B. Fermented milk

• Explanation: Yogurt, ymer, kefir, cultured buttermilk, filmjölk (Scandinavian sour milk), cultured cream, and koumiss (a product made from mares milk) are all examples of fermented milk. Fermented milk gets its name from the fact that the product’s milk is inoculated with a starter culture that changes some of the lactose to lactic acid. Carbon dioxide, acetic acid, diacetyl, and acetaldehyde are created in the conversion process, depending on the type of lactic acid bacteria utilized, and these give the products their typical fresh taste and aroma.

READ MORE – Food Science & Technology Quiz (23-10-2021)

Q5. The most promising microbes for the manufacture of probiotic and synbiotic products are?

1. Lactobacilli
2. Bifidobacteria
3. E. coli
4. Both A and B

ANSWER: D. Both A and B

• Explanation – Milk and dairy products have been utilized as the basis for the majority of probiotic products since milk has such a high nutritional value. Lactobacilli and Bifidobacteria are the most promising microbes for the development of probiotic and synbiotic products, and they have GRAS certification. This is mostly because the selected species of these groups are autochthonous to the intestinal system and hence can provide the greatest benefit to the host.

READ MORE – Food Science & Technology Quiz (22-10-2021)

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