Q1. Name The Type Of Cheese Preferred By The Pizza Manufacturers?

A. Mozzarella Cheese
B. Cottage Cheese
C. Cheddar Cheese
D. All Of The Above

Answer: Mozzarella Cheese

• Cooking-Stretching Step Involved In Making Mozzarella Cheese Knead, Stretch, And Convey The Curds To A Hot Water-Steam Mixture At 85°C To 90°C Leads To Linearization Of Fibrous Casein Network. After Few Days There Occurs Loss Of Calcium From Casein Complexes Thereby Further Increasing The Stretching And Melting Properties Suitable For Pizzas. Mozzarella Cheese Preferred By The Pizza Manufacturers.

READ MORE – FOOD TECHNOLOGY (31/03/2021)

Q2. Solera System Of Aging Is Carried Out For?

A. Madeira Wines
B. Sherry Wines
C. Port Wines
D. None Of The Above

Answer: Sherry Wines

• There Is A Blending Process Of Sherry Wines Carried Out Through The ‘Solera’ System, In Which Older Butts Of Wine Are Topped/Blended With Younger Wines Progressively Using An Octopus Pump Or Manually Pouring Using A Jar From One Level To The Another In Wooden Barrels For Subsequent Aging.

READ MORE – FOOD TECHNOLOGY (21/05/2021)

Q3. Patulin Is A Mycotoxin Commonly Found In?

A. Apple
B. Barley
C. Cheese
D. All The Above

Answer: Apple

• Patulin Is A Cyclic Γ-Lactone Mycotoxin Found In Fruits, Particularly Moldy Apples And Apple Juice. The High Water And Sugar Content In Fruits Promote The Occurrence Of Patulin In Fruits. Penicillium Expansum (BLUE MOLD)Is The Major Microorganism Involved In Patulin Contamination.

READ MORE – FOOD TECHNOLOGY (11/05/2021)

Q4. Raw/Uncooked Chicken Can Be The Major Source Of Infection By?

A. Campylobacter
B. Clostridium Botulinum
C. Bacillus Cereus
D. Shigella

Answer: Campylobacter

• Campylobacter Is Carried In The Intestinal Tract Of A Wide Variety Of Wild And Domestic
  Animals, Especially Birds, And Can Establish A Temporary Asymptomatic Carrier State, As Well As Illness, In Humans. Sources Of Campylobacter Include Poultry (80% Of Total Campylobacter Infections), Meat, Shellfish, Fruits, Vegetables, And Untreated Milk.

READ MORE – FOOD TECHNOLOGY (01/02/2021)

Q5. Microorganisms In Starter Culture For Yogurt?

A. S.Thermophilus
B. Lactobacillus Bulgaricus
C. Lactococcus Lactis
D. Both A&B

Answer: Both A&B

• Starter Cultures For Yogurt Consist Of Two Organisms, L. Delbrueckiisubsp. Bulgaricus And S. Thermophilus In The Ratio Of 1:1. L. Delbrueckiisubsp. Bulgaricus Produces A Proteinase That Makes Peptides And Amino Acids For The Growth Of S. Thermophilus Whereas S. Thermophilus Reduces Eh-PH Levels Responsible For The Survival Of L. Delbrueckiisubsp. Bulgaricus.

READ MORE – FOOD TECHNOLOGY (31/05/2021)

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