Q1. Pink discoloration on the surface of the butter is due to the growth of _____________.

1. RhodotorulaSpecies
2. Alternaria Species
3. Aspergillus Species
4. PencilliumSpecies

ANSWER: A. Rhodotorula Species

• Explanation: Bacteria, yeasts, and molds can all cause butter discoloration. Yeast and molds, on the other hand, generate substantial color defects in butter. Moldy butter is a problem that occurs when butter becomes discolored owing to surface mold growth. Because the ambient temperature storage situation favours the growth of Fungi in butter, this is a prevalent fault in India. Rhodotorula yeasts produce colour (red, pink, or yellow) and can stain foods such as meat, fish, butter, and sauerkraut.

READ MORE – Food Science & Technology Quiz (08-04-2022)

Q2. __________ is responsible for soft rot of potato tubers in anaerobic storage.

1. Clostridium
2. Erwinia
3. Pseudomonas
4. Xanthomonas

ANSWER: B. Erwinia

• Explanation – Around the world, bacteria including Pectobacterium carotovorum subspecies carotovorum, Pectobacterium atrosepticum, and Dickeya species cause soft rot of potatoes. These bacteria previously belonged to the Erwinia genus. In Western Australia, P. atrosepticum is not commonly found on potatoes. A soft rot infection is characterized by water-soaked patches of soft tissue.

Q3. ______________ is due to the synthesis of true gums-polysaccharides and mucins- nitrogenous mucus-like substances which are derived from the fermentation of lactose.

1. Lipolysis
2. Ropiness
3. Proteolysis
4. Off-flavours

ANSWER: B. Ropiness

• Explanation: Ropy fermentation is caused by the growth of bacteria, which causes the product’s viscosity to alter, resulting in threads of sticky masses when poured. Only during storage does ropiness emerge, and milk is pulled out as fine threads with a gel-like consistency. Many causal bacteria demonstrate active growth in milk at low temperatures, which is why ropiness has been found in milk kept at low temperatures. Lactic acid bacteria outgrow these ropy bacteria at greater temperatures. Ropiness develops before discernible acidity develops, and it diminishes as acidity rises.

READ MORE – Food Science & Technology Quiz (08-03-2022)

Q4. ______________ is the process by which casein and insoluble casein derivatives are broken down into water-soluble compounds through the action of microorganisms or their enzymes.

1. Lipolysis
2. Ropiness
3. Proteolysis
4. Curdling

ANSWER: C. Proteolysis

• Explanation – Proteolysis is a process in which microorganisms or their enzymes break down casein or other insoluble casein derivatives into water soluble molecules. Milk contains a variety of proteolytic enzymes that can cause changes in milk components. Some of these are found naturally in milk, while others are created by microbes. Microorganisms rely on enzymes that hydrolyze milk proteins to survive and develop since milk contains only a modest amount of non-protein nitrogenous chemicals.

READ MORE – Food Science & Technology Quiz (19-11-2021)

Q5. ______________flavor defect is caused by lipolytic bacteria which mainly belong to psychrotrophs.

3. Phenolic
4. Rancid
5. Medicinal
6. Malty

ANSWER – B. Rancid

• Explanation:  Free fatty acids are generated as a result of the hydrolysis of milk fat by psychrotrophic bacteria’s bacterial lipases. Changes in product flavor that are described as rotten, dirty, soapy, or bitter are caused by these. In cream, butter, cheese, and sterilised (UHT) milk, the lipolytic flavor deficiencies are particularly noticeable.

READ MORE – Food Science & Technology Quiz (07-05-2022)

Connect with us on LinkedIn for future updates – Click here