BT402 MICROBIAL BIOTECHNOLOGY

TOPIC#19: SIGNIFICANCE OF MICROBES IN FOOD PRODUCTION
DAIRY INDUSTRY

86. The most important bacteria used in food production is.

1. Lactic bacteria.
2. E.coli.
3. Both a and b.
4. None of them.

87. production is not possible without.

1. Simple culture.
2. Probiotic cultures.
3. Mesophilic cultures
4. Starter culture.

88. The starter cultures produce lactic acid, resulting in a pH decrease in the milk and promoting__________.

1. Semi solid
2. Solid synthesis.
3. curd synthesis.
4. Liquid synthesis.

89. In yogurt and other fermented milk products , who is responsible for the taste and texture.

1. Media.
2. culture.
3. Both a and b.
4. None of the given.

90. Which cultures have become popular in dairy products.

1. Starter cultures.
2. Probiotic cultures.
3. Mesophilic cultures
4. All of the given.

TOPIC#20: MEAT INDUSTRY

 91. Meat starter cultures are used to make.

1. Dried.
2. Fermented products.
3. Both a and b.

92. _________is a type of cured sausage consisting of fermented and air dried meat.

1. Pepperoni.
2. salami
3. None of them.

 93. Which is an American variety of salami.

1. Pepperoni.
2. Ham.
3. Pepprika.
4. All of the given.

94. Ham is a pork that has been preserved through.

1. Salting.
2. Smoking.
3. Wet curing.
4. All of the given.

95. Moulds are used for.

1. To ripen the surface of sausages.
2. Preserving the natural quality of the product.
3. Controlling the development of flavor.
4. All of the given.

 96. Examples of salami culture.

1. Beef.
2. Pork.
3. Both a and b.
4. Meat.

97. Pepperoni culture is seasoned with.

1. Pepprika.
2. Chilli pepper.
3. Both a and b.
4. None of them.

98. Lactic bacteria develop the color and ______ of products.

1. Flavor.                          
2. Taste.
3. Shape.

99. Pepperoni is made from.

1. Pork.
2. Beef.
3. Cured pork and beef.
4. All of the given.

100. _________ is used to ripen the surface of sausages.

1. Lactic bacteria.
2. Pepperoni.
3. Salami.
4. None of them.