Q1. ________ is a well-known example of the effect of spore formers on milk.

1. Broken cream
2. Bitter cream
3. Sour cream
4. Both A and B

ANSWER – D. Both A and B

• Explanation: Bitty cream, often known as shattered cream, is a well-known example of how spore formers affect the milk. The emergence of flakes in the cream layer that do not mix even when the milk is shaken characterizes this fault, which occurs in both pasteurized and raw cream. When such milk is used in tea, the flakes float to the top, making the beverage unpalatable to customers.

READ MORE – Food Science & Technology Quiz (09-04-2022)

Q2. ________ is caused by Pseudomonas icthyosmius, due to the conversion of lecithin to trimethylamine.

1. Malty flavor
2. Bitty flavor
3. Potato flavour
4. Fishy flavour

ANSWER: D. Fishy flavour

• Explanation: The majority of off-flavors are caused by microorganisms. Microbial off-flavors are generally found in raw milk as a result of periodic neglect or refrigeration failure. Most microbial spoilage and associated off-flavors may be traced to post-pasteurization contamination with psychrotrophs, thanks to improvements in processing techniques that have resulted in decreased bacterial counts. Pseudomonas icthyosmius causes a fishy flavor by converting lecithin to trimethylamine. Pseudomonas mucidolens and Pseudomonas graveolens are responsible for the potato flavor.

READ MORE – Food Science & Technology Quiz (19-04-2022)

Q3. _______ the bottom cone spins whereas the top cone remains constant.

1. Freeze structuring technique
2. Extrusion
3. Shear cell technique
4. Spinning technique

ANSWER: C. Shear cell technique

• Explanation – This is a brand-new technology based on the flow-induced structure principle. The operation is carried out in a Shear cell, which is a conical device, or a Couette cell, which is a cylindrical device, both of which are based on the concentric rheometer principle. The bottom cone rotates in the Shear cell device, while the top cone remains stationary. A steamer or a heated bath is used to control the processing temperature. Simple shear flow and heat on the dough result in well-defined fibrous structures that are stable after chilling and do not distort.

READ MORE – Food Science & Technology Quiz (29-04-2022)

Q4. The production of CO₂ by certain micro-organisms in dairy products is responsible for _______.

1. Frothiness
2. Gassiness
3. Foaminess
4. Sliminess

ANSWER: B. Gassiness

• Explanation: Gassiness is caused by the generation of CO2 by specific microorganisms in dairy products. Gassiness is linked to acid generation, which causes frothiness, thanks to the interaction of acid-producing bacteria and yeasts. Blowing is a term used to describe the formation of gas in canned dairy goods, which causes cans to bulge. Gassy cream isn’t used to make butter. In Swiss cheese, however, a regulated creation of gas produces the desired texture through eye formation.

READ MORE – Food Science & Technology Quiz (08-05-2022)

Q5. _______ is hydrolysis of milk fat and subsequent production of off-flavours in dairy products.

1. Lipolysis
2. Proteolysis
3. Sweet curdling
4. Ropiness

ANSWER: A. Lipolysis

• Explanation – Lipolysis occurs when milk fat is hydrolyzed, resulting in the development of off-flavors in dairy products. Lipase catalyzes lipolysis, which results in the buildup of free fatty acids. Lipolytic off-flavors are caused by lower chain fatty acids, particularly butyric and caproic. The commencement of lipolysis in milk should be avoided at all stages, including milking, storage, and processing, because rancid milk or cream will not give high-quality products.

READ MORE – Food Science & Technology Quiz (08-05-2022)

Connect with us on LinkedIn for future updates – Click here