Q1. Which is the starter culture for preparing Acidophilus milk?

1. L.casei
2. L. acidophilus
3. L.bulgaricus
4. L.lactis

ANSWER: B. L. acidophilus

• Explanation: Acidophilus milk is a fermented dairy product made with Lactobacillus acidophilus as the starter culture. Milk is homogenized after being heated to 95°C. It is then chilled to 37°C and inoculated with 2–5% commercial L. acidophilus pure culture before being cultured for 12–24 hours. After incubation, the milk is cooled to 5°C and stored in the refrigerator. In some acidophilus milk manufacturing, the milk is heated to temperatures above 120°C.

READ MORE – Food Science & Technology Quiz (25-03-2022)

Q2. Koji is soaked in ___________ salt, to produce the Moromi which undergo very slow fermentation.

1. 18%
2. 10%
3. 12%
4. 5%

ANSWER: A. 18%

• Explanation – Preparing koji in the first phase, preparing and fermenting moromi in the second step, and refining in the third step are all part of a traditional eastern procedure for making fermented soy sauce. The moromi is made by combining koji with brine containing roughly 18% sodium chloride by weight. The moromi is fermented for 6 to 8 months before being refined by filtration and pasteurization.

READ MORE – Food Science & Technology Quiz (15-04-2022)

Q3. What is the ideal temperature of the microbiological phase of winemaking?

1. 21-25 degree C
2. 25-30 degree C
3. 15-20 degrees C
4. 5-10 degrees C

ANSWER: B. 25-30 degrees C

• Explanation: The optimal temperature for the growth of typical wine yeasts is around 25 °C – 30 °C, and grapes are crushed at this temperature in many viticultural areas of the cooler temperate zone. However, fermentation is rarely initiated at such a high temperature because it is difficult to keep the temperature below 30 °C during fermentation.

READ MORE – Food Science & Technology Quiz (05-04-2022)

Q4.  The white wines are slowly fermented for___________ days at a low temperature.

1. 7-14
2. 5-7
3. 20-25
4. 25-30

ANSWER: A.  7-14

• Explanation – White wines ripen in about 7-14 days and at lower temperatures than red wines to preserve delicate floral aromas. It takes at least two weeks for wine to ferment, followed by two to three weeks of age before it’s ready to bottle. The greater the outcomes, the longer you keep your wine in the bottle.

READ MORE – Food Science & Technology Quiz (25-01-2022)

Q5. Natto (non-dairy fermented food) is prepared by using ___________ as a substrate.

1. Soybean
2. Maize
3. Rice
4. Cassava roots

ANSWER – A. Soybean

• Explanation: Natto is one of the rare fermented foods in which microorganisms take the lead. Bacillus natto, an aerobic Grampositive rod-shaped aerobic spore-forming closely related to Bacillus subtilis, has been identified as the causative bacteria. Natto is a Japanese fermented soybean snack with a distinct ammonia odor, fatty acids, and a musty smell, as well as a slimy look due to viscous and sticky glutamic acid polymers.

READ MORE – Food Science & Technology Quiz (24-04-2022) 

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