Q1. Souring Of Milk Is Due To The Conversion Of Lactose To?

A. Lactobionic Acid
B. Lactol
C. Lactic Acid
D. Lactonic Acid

ANSWER: C. Lactic Acid

• Explanation: Lactose Fermenting Bacteria Take Lactose From Milk To Gain Energy During The Fermentation Process, And Lactic Acid Is Created As A By-Product; The Presence Of Lactic Acid Causes The Milk To Sour And Curd To Develop. Souring Of Milk Is Due To The Conversion Of Lactose To Lactic Acid.

READ MORE – FOOD TECHNOLOGY (24/06/2021)

Q2. The Process In Which The Metabolic End Products Of One Organism Is Utilized As Food By The Other For Producing The Final Change Is Known As _______?

A. Synergism
B. Metabiosis
C. Antibiosis
D. Gassiness

ANSWER: B. Metabiosis

• Explanation: Metabiosis Is A Type Of Commensalism In Which One Species Unintentionally Provides A Habitat For Another Through One Of Its Daily Activities. The Benefits For One Organism Can Be In A Variety Of Forms, Including Food, Shelter, Transportation And Seed Dispersal.

READ MORE – FOOD TECHNOLOGY (14/07/2021)

Q3. Which Of The Following Operations Increases The Stability Of The Emulsion?

A. Sterilization
B. Pasteurization
C. Homogenization
D. Preservation

ANSWER – C. Homogenization

• Explanation – An Increase In Mechanical Energy Is Detected In The Homogenization Process By Increasing Homogenization Pressures Or Homogenization Cycles. By Increasing The Pressure, The Droplet Size Can Be Reduced, Improving The Stability Of The Resulting Emulsions.

READ MORE – FOOD TECHNOLOGY (04/07/2021)

Q4. The Principal Mechanism Of Microbial Inactivation In A Pulsed Electric Field Is _________?

A. Electroporation
B. Ionic Polarization
C. Direct Compression
D. Electrical Resistance Heating

ANSWER – A. Electroporation

• Explanation– PEF Is A Non-Thermal Method Of Inactivating Microorganisms, Including Many Common Food Pathogens, Without Heating The Product To Pasteurization Temperatures. Electroporation Or The Breaking Of The Microbe’s Cell Membranes After Exposure To Electric Fields Results In The Killing Or Inactivation Of The Microorganism.

READ MORE – FOOD TECHNOLOGY (24/05/2021)

Q5. Which Of The Following Is An Example Of Perishable Foods?

A. Egg
B. Meat
C. Root Vegetables
D. Grains

ANSWER – B. Meat

• Explanation – Perishable Foods Are Those That Deteriorate, Rot, Or Become Unhealthy To Eat If Not Kept Refrigerated At 40 Degrees Fahrenheit Or Frozen At 0 Degrees Fahrenheit. Meat, Poultry, Fish, Dairy Products, And All Cooked Leftovers Are Examples Of Items That Must Be Kept Refrigerated For Safety.

READ MORE – FOOD TECHNOLOGY (23/07/2021)

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