Q1. The Most Common Enzyme Isolated From Rennet Is ______?

A. Casein
B. Transglutaminase
C. Chymosin
D. Lactase

ANSWER- C. Chymosin

• Explanation – Chymosin Is The Most common Enzyme Isolated From Rennet. It Is A Well-Known Enzyme That Can Be Obtained From A Variety Of Mammalian, Microbial, And Vegetable Sources. However, Indigenous Microbial Chymosin (From Fungi Or Bacteria) Is Inefficient For Manufacturing Cheddar And Other Hard Cheeses. Bioengineered Chymosin May Be Used In The Creation Of Up To 70% Of Cheese Products. Chymosin Is The Most common Enzyme Isolated From Rennet. 

READ MORE – FOOD TECHNOLOGY (10/07/2021)

Q2. Cheese Made From _________ Can Develop Unpleasant Flavors.

A. Microbial Rennet
B. Plant Rennet
C. Genetically Engineered Rennet
D. Fermentation Produced Rennet

ANSWER: A. Microbial Rennet

• Explanation: Enzymes That Are Comparable To Chymosin Are Found In Several Molds. To Manufacture Microbial Rennet, These Enzymes Are Isolated In A Lab. Because It Does Not Produce Consistent Results, Microbial Rennet Is Not Frequently Employed. It Is Difficult To Work With Throughout The Cheese-Making Process, And Cheese Prepared With Microbial Rennet Can Have Off Flavors’.

READ MORE – FOOD TECHNOLOGY (20/07/2021)

Q3. ________ Enzyme Maintains The Thermal And PH Stability In Fruits.

A. Pectinase
B. Glucoamylase
C. B- Glucanase
D. Lipase

ANSWER – B. Glucoamylase

• Explanation– Glucoamylase Is One Of The Oldest And Widely Used Biocatalysts In The Food Industry.  Glucoamylase Is Used For The Removal Of Starch From Under Ripened Fruit Before Filtration And Saccharification Of Partially Processed Starch/Dextrin To Glucose. It Is Excellent Thermal And PH Stability.

READ MORE – FOOD TECHNOLOGY (30/07/2021)

Q4. The Primary Component Of Lactoperoxidase System Is?

A. Lactoperoxidase Enzyme,
B. Thiocyanate
C. Hydrogen Peroxide.
D. All Of The Above

ANSWER: D. All Of The Above

• Explanation: The Lactoperoxidase (LP) System, A Natural Antibacterial Mechanism Found In Milk, Has Been Employed To Maintain Raw Milk Quality. The Lactoperoxidase (LP) System Is Made Up Of Three Parts: LP, Thiocyanate, And Hydrogen Peroxide (H2O2), And It Works Only When All Three Are Present. Lactoperoxidase Catalyzes The Oxidation Of Thiocyanate By H2O2 And Generates Intermediate Products With Antibacterial Properties

READ MORE – FOOD TECHNOLOGY (10/06/2021)

Q5. Wines Are Termed As ‘Sparkling’ Depending On The Amount Of ________ They Contain.

A. Malt
B. Sugar
C. Water
D. CO2

ANSWER – D. CO2

• Explanation – Carbon Dioxide Is Present In Sparkling Wines Such As Champagne, Which Is Either Produced Naturally During Fermentation Or Artificially Injected Later. The Wine Is Fermented Twice To Achieve This Effect: Once In An Open Container To Enable Carbon Dioxide To Escape Into The Air, And Then In A Sealed Container Where The Gas Is Trapped And Remains In The Wine.

READ MORE – FOOD TECHNOLOGY (09/08/2021)

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