Q1. ________ is a cheese that is not ready for consumption shortly after manufacture.

1. Ripened cheese
2. Unripened cheese
3. Cottage cheese
4. None of the above

ANSWER: A. Ripened cheese

• Explanation – Ripened cheese is a cheese that is not ready for consumption shortly after manufacture. Ripened cheese is a cancheese that is not suitable for eating right after it is made, but must be kept for some time at a temperature and under other conditions that will cause the cheese to undergo the required biochemical and physical changes.

READ MORE – FOOD TECHNOLOGY (09-10-2021)

Q2. The increase in acidity in the milk to be used for cheese making known as?

1. Renneting
2. Ripening
3. Coagulation
4. Cheddaring

ANSWER – B. Ripening

• Explanation: Starter culture is typically responsible for the rise in acidity in cheese-making milk, which is known as ‘ripening.’ Acidity is produced, limiting unwanted organisms’ growth and altering the coagulation rate. Most forms of cheese require the addition of rennet to the matured milk after the required acidity (0.01 percent rise) is achieved to generate a curd with the correct qualities.

READ MORE – Food Science Technology Quiz (19-10-2021)

Q3. In general, the casein: fat ratio (C/F ratio) in milk should be about ____ for good quality cheese.

1. 0.1
2. 0.2
3. 0.5
4. 0.7

ANSWER:  D. 0.7

• Explanation: In terms of fat and casein content, the milk used to make cheese must be of consistent quality. As a result, before standardization to a certain casein/fat ratio, it is always preferable to pool all of the milk supply. Milk is regulated to a casein/fat ratio of 0.67 to 0.72 while manufacturing cheese.

READ MORE – Food Science Technology Quiz (29-10-2021)

Q4. Example for cheese Ripened by bacteria, without eyes?

1. Cheddar cheese
2. Swiss cheese
3. Camembert
4. Mould ripened cheese

ANSWER – A. Cheddar cheese

• Explanation – Swiss, and cheddar cheeses are two examples of hard cheeses, with cheddar cheese being ripened by bacteria without eyes and Swiss cheese being ripened by bacteria with eyes. Certain bacteria, such as Propionibacterium freudenreichii ssp., cause considerable eye (hole) development in Swiss cheese.

READ MORE – FOOD TECHNOLOGY (18-09-2021)

Q5. Statement 1: Acid-coagulated cheeses (e.g., Cottage) contain considerably less calcium than rennet-coagulated varieties.

Statement 2: The bioavailability of the calcium from cheese is equivalent to that from milk.

1. Statement 1 and 2 True
2. Statement 1 and 2 False
3. Statement 1 is true and 2 False
4. Statement 1is false and 2 True

ANSWER: A. Statement 1 and 2 True

• Explanation: Most hard cheeses contain about 800 mg calcium per 100 g of cheese, making it a particularly rich source of bioavailable calcium. Cheese has the ability to provide additional calcium that is highly bioavailable. Acid-coagulated cheeses, on the other hand, have far less calcium than rennet-coagulated cheeses. Calcium in cheese has the same bioavailability as calcium in milk. Cream cheese, whole milk, and yogurt, respectively, were shown to absorb 22.9, 26.7, and 25.4 percent of total calcium.

READ MORE – FOOD TECHNOLOGY (08-10-2021)

Connect with us on LinkedIn for future updates – Click Here