Cheese Technology
Compiled By: - Mr. Girish Rajpurohit
Q. Mozzarella cheese was
originated in?
A. Italy
Q. What are the objectives of
salting of cheese?
A. 1. To check the undesirable
fermentation and retard formation of lactic acid.
2. Hardening and shrinking of curd.
3. For further removal of whey.
Q. Rhizomucor meiheii is a source of?
A. Milk coagulating enzyme for
cheese milk.
Q. Which part of k-casein amino
acid chain is GMP(glycomacro-peptide)?
A. 106-169
Q. At what pH mozzarella cheese
is stretched?
A. 5.2
Q. The isoelectric point of
rennin is_____?
A. 4.5
Q. ______ is an alternative to nitrate addition
in low acid cheeses.
A. Bactofugation.
Q. Horrall and Elliker test is
associated with?
A. Cheese starter.
Q. In cheddar cheese making
casein/fat ratio should be?
A. 0.68-0.70.
Q. For Cheddar cheese making, the
standard fat content in milk containing 3.15% casein should be ______%?
A. 4.5
Q. For Cheddar cheese making, the standard fat
content in milk containing 2.24% casein should be ______%?
A. 3.2
Q. ______ cheese belong to ‘pasta
filata’ family and involves the principle of stretching?
A. Mozzarella
Q. Scalding is associated with
which cheese, give one example?
A. Gouda.
Q. _______ micro-organism is
responsible for colour formation in limburger cheese?
A. Brevibacterium linens
Q. Which salt is responsible for
coagulation of casein into para k casein by rennet?
A. Ca salt.
Q. Clostridium tyrobutyricum is
responsible for _____ defect in cheese/
A. Late blowing defect.
Q. Name one microorganism which
can be used in Gouda cheese/
A. Leuconostoc cremoris.
Q. Gouda cheese was originated
in?
A.
Holland.
Q. What are the ripening
conditions for cheddar cheese/
A. 7-90C / 85%RH.
Q. The milk which is preffered
for mozzarella cheese preparation is?
A. Buffalo milk.
Q. What, if added will facilitate
the conversion of prorennin to rennin?
A. Addition of acid.
Q. Which preservative is used in
Gouda cheese preparation?
A. Sodium Nitrate.
Q. Give an example of soft
ripened variety of cheese?
A. Neufchatel.
Q. Meito (commercial rennet) is added
in cheese milk @ _____ which gives a firm, smooth coagulum in about 25minutes?
A. 1.5g/100L milk
Q. In cheddar cheese cooking is conducted by
increasing temperature slowly with stirring @10C in every 5 minutes
for the first 15minutes till temperature is reached to _______ 0C?
A. 390C.
Q. _________ organism is
responsible for eye formation in swiss cheese?
A. Propionibacterium shermani.
Q. Nisin commonly used as an
anti-microbial agent in cheese is produced by ____?
A. Lactococcus lactis.
Q. Cheddar cheese was originated
in which country?
A. UK.
Q. Process used to concentrate
total proteins present in milk?
A.
Ultrafiltration.
Q. Which process can fractionate
the casein and whey protein present in milk?
A. Microfiltration.
Q. Moisture content of Mozzarella
cheese is approximately?
A. 60%.
Q. Low moisture content of
Mozzarella cheese is approximately?
A. 47%
Q. Preservative used for prevention
of late blowing defect?
A. Sodium Nitrate.
Q. Cheese which is an example of
semi hard cheese ripened by blue mold?
A. Camembert, Gorgonzola, Roquefort
etc.
Q. How does the pH of milk is related to
solubility of minerals present in it?
A.
A decrease in pH increases solubility of minerals.
Q. At what temperature acid is
added while making direct acidified mozzarella cheese?
A. Low temperature (4-80C).
Q. What %acidity indicates that
cheddaring is complete?
A. 0.45%-0.50%.
Q. What is the use of cheese vat?
A. For holding milk and curd.
Q. What is the use of cheese
rake?
A. For
mixing.
Q. What is the use of draining
pail?
A. For whey outlet.
Q. What is the use of cheese
scoop?
A. For filling.
Q. What is the use of cheese
trier?
A. For drawing cheese samples.
Q. What are the 4 parts of cheese
hoop/
A. Base, follower, lid and pin.
Q. Scalding is conducted by
adding water at temperature of?
A. 600C.
Q. Compare cheese making properties of cheese
made from milk and after UF (retentate)?
A. Cheese made from UF retentate is
often characterized by a long time required to reach the desired pH and an
acidic taste which is related to the higher buffering capacity of a UF
retentate. RCT decreases and firmness increases when cheese milk is partially
supplemented with UF retentate.
Q. …………… is the company which
shares the maximum market of cheese in India?
A. Amul
Q. ……………. is the form of cheese
widely used in India/
A. Cheese spread and slices.
Q. Anhydrous salt content in hard
cheese should not exceed ……. by weight?
A. 0.02%.
Q. In hard varieties of cheese,
moisture percentage is?
A. Less than 35.
Q. Biological value of cheese protein
is ……………. as compared to total milk protein?
A. Slightly less.
Q. Bioactive
peptides are released due to the following biochemical phenomenon during cheese
Ripening?
A. Proteolysis.
Q. Cheese is NOT a rich source
of?
A. Carbohydrates, vit.C.
Q. Fat content of uncreamed
cottage cheese is about?
A. 0.3%.
Q. Why acidification is done/
A. Acidification is done mainly for
better action of rennet on milk.
Q. Increase in fat content of
milk results in?
A. Both Reduced syneresis and
Longer time to achieve desired
moisture
content in cheese.
Q. Refrigeration of
milk before cheesemaking leads to growth of psychrotrophic
bacteria which in turn produce
…………..?
A. Thermostable lipolytic and
proteolytic enzymes.
Q. Bactofugation prevents late
blowing mainly due to?
A. Removal of anaerobic
sporeformers.
Q. Casein-enriched milk prepared
by MF results in?
A. improved rennet coagulation
properties and reduced loss of fat and fines in the whey.
Q. Standardization of casein/fat
ratio in milk is usually achieved by addition of?
A. Milk protein concentrates.
Q. Whey proteins
are retained in cheese curd when milk heated to high temperature
is used for cheesemaking. This is
due to?
A. Interaction of whey proteins
with κ-casein.
Q. Due to high heat treatment of
milk, rennet coagulation time/
A. Increases.
Q. Homogenisation of milk
increases the rennet coagulation time of milk due to?
A. Decrease in κ-casein surface
density.
Q. Two types of starter cultures
used in cheesemaking are?
A. Mesophilic and thermophilic.
Q. Substrate for flavor producing
microorganisms is?
A.
Citrate.
Q. Addition of …… increases the
survival rate and activity of frozen starter?
A. Sodium meta-glycophosphates.
Q. The active enzyme in rennet is
called?
A. Chymosin.
Q. Rennet is specifically used
for cheese making because of its property of?
A. High coagulating to proteolysis
ratio.
Q. Papain, a rennet
substitute, from plant requires a free ………………..for its catalytic activity?
A. Sulfhydryl group.
Q. Recombinant
rennet are prepared by?
A. Gene transfer technology.
Q. Enzymatic
hydrolysis of casein causes formation of?
A. Para-κ-casein and
glycomacropeptide.
Q. The enzyme
rennet acts specifically at?
A. Phenyl alanine - Methionine
bond.
Q. The amino acid
chain forming the κ-casein molecule consists of?
A. 169 amino acids.
Q. Cheddaring is a
process of piling and re-piling the cheese curd in every (min.)?
A.15minutes.
Q. Gouda cheese
belongs to -------------variety of cheese?
A. Semi-hard to hard.
Q. For
manufacturing Gouda cheese, ………… milk is most suitable.?
A.Cow milk.
Q. Emmental cheese
originated in?
A. Switzerland.
Q. Swiss cheese
comes under……….type of cheese?
A. Hard.
Q. Swiss cheese is
known by the?
A. Presence of shining eyes.
Q. Eye formation in
Swiss cheese is due to?
A. Propionic acid fermentation.
Q. The principal
compound that is responsible for the stretching quality of Mozzarella cheese
is?
A. Monocalcium p-caseinate.
Q. In Mozzarella
cheese, curd generally does not stretch above/
A. pH 5.6.
Q. Cottage cheese
is a ………type of cheese?
A. Soft and unripened.
Q. …………….. type of
milk is preferred for Cottage cheese making?
A. Skim milk.
Q. What is the
characteristic of acid type curd for Cottage cheese making/
A. Smaller granules.
Q. Fat content in
mixture of creamed Cottage cheese, should be not less than?
A. 4.0%.
Q. The first major
biochemical process that takes place during cheese ripening is?
A. Glycolysis.
Q. Casein has
greater contribution in increasing cheese yield because it?
A. Occludes fat and moisture and
reduces syneresis.
Q. Holding milk at
low temperature prior to cheese making reduces yield because it causes?
A. Solubilization of casein.
Q. Increased serum
casein level due to holding of milk at low temperature for long can be reversed
by?
A. Pasteurization of cheese milk.
Q. Addition of
CaCl2 in cheese milk increases yield due to?
A. Strengthening of curd and
reduced loss of fat and casein in whey.
Q. The buffering
capacity of buffalo milk is high due to its/
A. Higher calcium and casein
content.
Q. Ripening
temperature when buffalo milk is used for cheesemaking is…………..as compared to
temperature in making cheese from cow milk/
A. Lower.
Q. The % milk
solids in processed cheese foods should not be less than?
A. 51.
Q. General
formulation of processed cheese manufacturing is/
A. 70-75% mild cheese and 25-30%
mature cheese.
Q. Quantity of all
the ingredients in processed cheese is calculated on the basis of?
A. Fat & dry matter content.
Q. The degree of
humidity varies according to the type of cheese as?
A. Soft cheese > open textured
hard cheese > close textured
hard cheese.
Q. Dicaetyl and
acetoin are the compounds formed by?
A. Citric acid fermentation.
Q. Use of elevated
temperatures for accelerated ripening of cheese may cause?
A. Too soft texture due to
accelerated proteolysis.
Q. …………… is one of
the sources of exogenous lipase used for accelerated ripening of
Cheese?
A. Aspergillus oryzae.
Q. The design of
the double-O-vat is based on?
A. Double Circle Principle.
References :
1. ICAR E-course
2. NDRI class notes
3. FSSAI manual
4. Previous year asked questions
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