Q1. Cheese protein is ______ digestible.

A. 98%
B. 96%
C. 99%
D. 100%

ANSWER: D. 100%

• Explanation – Since casein is gradually broken down into water-soluble peptides and free amino acids throughout the ripening process of cheese production, cheese protein is 100% digestible. As a result, before cheese protein is ingested and exposed to the effects of gastrointestinal proteolytic activity, it has undergone extensive breakdown. During the proteolysis of cheese, a variety of bioactive peptides are produced, each of which has a distinct health benefit for the human body.

READ MORE – FOOD TECHNOLOGY (04/09/2021)

Q2. Cheese fat generally contains ________ monounsaturated fat.

A. 66%
B. 56%
C. 52%
D. 58%

ANSWER: A. 66%

• Explanation: The majority of cheese kinds are high in fat. Cheese hardness, adhesiveness, texture, and flavour are all affected by fat, which also offers nutrients. It provides a substantial quantity of saturated and total fat to the diet. Saturated fatty acids make up 66% of cheese fat, monounsaturated fatty acids 30%, and polyunsaturated fatty acids 4%. As a result, cheese is a substantial source of total and saturated fatty acids in the diet.

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Q3. _______ in cheese is associated with inferior milk and poor starter, with excessive moisture.

A. Acid flavour
B. Fruity flavour
C. Bitter flavour
D. Fermented flavour

ANSWER – C. Bitter flavour

• Explanation: Bitterness is linked to low-quality milk and a bad starter, as well as excessive moisture and high acidity in cheese production, as well as the use of too much rennet and dirty tools. The use of leuconostoc species and a higher temperature The issue has been linked to the starter.

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Q4. Cheese with a firm, hard, tough, and somewhat elastic consistency is called _______.

1. Crumbly
2. Crocky
3. Curdy
4. Mealy

ANSWER:  B. Crocky

Explanation: Technologists in the cheese business use the term body to describe the physical features of consistency. Rheological qualities are a term used to describe the physical features of cheese. Crocky cheese has a stiff, hard, rough, and somewhat stretchy consistency. It’s tough to smash such cheese with your fingers, but with enough pressure, it falls apart in a woody manner.

Q5. _______ characteristics appears when cheese is crushed and structure of the curd looks and feels rough.

1. Pasty
2. Mealy
3. Curdy
4. none of the above

ANSWER – B. Mealy

• Explanation – When cheese is crushed and rubbed between the thumbs and fingers, the structure of the curd appears and feels rough, which is the polar opposite of the waxy, smoothness sought in typical cheese. By following the preventions and cures for high acidity, mealy body in cheese can be removed in future batches.

READ MORE – Food Science Technology Quiz (03-11-2021)

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