Q1. Ropiness is a spoilage condition observed in?

A. Bread B. Maple sap C. Raw milk D. All of the above

Answer: All of the above

• Mostly Lactobacillus spp., A. Viscolactis, and coliforms produce extracellular polymers that increase the viscosity of milk and cause ropiness. Bacillus subtilis, B. Licheniformis caused ropiness in bread that makes bread from yellow to brown in color, and soft to stick to touch and causes the unpleasant odour. Enterobacter aerogenes is the cause of ropiness in maple syrup which is responsible for causing viscous, thick, slimy/jelly-like texture of maple syrup. Ropiness is a spoilage condition observed in Bread.

EXPLORE MORE – – FOOD TECHNOLOGY (13/06/2021)

Q2. According to FSSAI, Skim milk should contain fat less than?

A.0.7% B. 0.9% C. 2.0% D. 0.5%

Answer: 0.5%

• According to FSSAI, FOOD SAFETY AND STANDARDS (FOOD PRODUCTS STANDARDS AND FOOD ADDITIVES) REGULATIONS, 2011; Skimmed Milk allowed for sales in all India should contain Minimum Milk Fat (percent, m/m) Not more than 0.5 and Minimum Milk Solids not-Fat (SNF) (percent, m/m) as 8.7.

EXPLORE MORE – – FOOD TECHNOLOGY (03/06/2021)

Q3. Deoxynivalenol (DON) is a mycotoxin found in?

A. Apple B. Barley C. Cheese D. Peanut

Answer: Barley

• Vomitoxin Deoxynivalenol (DON) popularly called Vomitoxin is a mycotoxin commonly found in foods made with corn, wheat, barley, and oats contaminated with Fusarium spp such as Fusarium graminearum.

EXPLORE MORE – FOOD TECHNOLOGY (03/05/2021)

Q4. Range of water activity for spices?

A. 0.5-0.7 B. 0.4-0.5 C. 0.45-0.55 D. 0.2-0.3

Answer: 0.5-0.7

• The water activity scale extends from 0 (bone dry) to 1.0 (pure water) but most foods have a water activity level in the range of 0.2 for very dry foods to 0.99 for moist fresh foods. Black Pepper, Pure Ground has a water activity of 0.7 whereas Cinnamon, Whole Ground has a water activity of 0.587.

EXPLORE MORE – – FOOD TECHNOLOGY (13/05/2021)

Q5. Microorganism responsible for causing food borne illness in coffee, water, cheese?

A. S.thermophilus B. Lactobacillus Bulgaricus C. Lactococcus Lactis D. Escherichia Coli

Answer: Escherichia Coli

• Escherichia coli is a Gram-negative, non-spore-forming facultative anaerobe. The optimum pH for the growth of Escherichia coli is 6.0 to 8.0. It is transmitted through ubiquitous mediums, including food and water. In 2010, cheese contaminated with E.coli O157:H7 resulted in 38 illnesses and 15 hospitalizations. E. coli present in hard ripened cheese and ripened soft cheeses will grow during the cheesemaking process and will peak within the first weeks of ripening is responsible for causing infections. Chronic symptoms of E.coli may be aggravated by caffeine in coffee.

EXPLORE MORE – FOOD TECHNOLOGY (13/06/2021)

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