A group of active and desirable microorganisms capable of bringing about desirable changes in the milk product through the process of fermentation is called
2. Starter cultures produces____ from lactose (milk sugar), which in most cases cause or assist in the coagulation of milk protein by lowering pH value.
3. Organisms possess some claimed health benefit for those who consume them is called
4.
The largest fermented dairy market was in ____ where the leading brand Yakult is the reference product for the entire category, having been available for more than 50 years.
5.
The age-old indigenous fermented milk of India which has managed its popularity in Indian diet despite changing lifestyles and food habits
6. All Lactoccus lactis species belongs to the group
7. Streptococcus salivaris ssp thermophilus is mainly used for the preparation of
8. These organisms are normally used along with lactic acid bacteria (LAB) in multiple or mixed strain cheese starter cultures, which produces flavour compounds
9. These organisms are generally used in preparation of therapeutic fermented milk products in combination with yoghurt, acidophilus milk or yakult starter cultures.
10. White mould – used in manufacture of surface mould ripened cheeses is
11. Fermentation process of any cultured dairy product relies on the ____‘’ and ‘’ of the starter culture
12. The best method of heat treatment of reconstituted skim milk for propogation of starter cultures is
13. The starter culture added to the milk for preparation of fermented milk
14. Starter culture from Netherlands Dairy Research Institute is called
15. Most of the commercial cultures are in the form
16. The main purpose of using production systems for bulk starter culture preparation is to
17. The system in which all inoculations take place through a barrier of chlorinated water and Re-usable, collapsible polythene bottles are used at each stage.
18. The starter culture is available in more concentrated form in large volumes such that the product can be inoculated directly into the production milk in___system
19. The concept of rotational operating system is that the regular change of a culture would prevent the build-up of a_______ and thus avoid starter failure because they are virulent against one host type
20. The operating system which is based on the identification of a small number of highly characterized single strain phage resistant bacteria.
21. Most lactobacilli have____ enzyme except L. casei to hydrolyse lactose
22. Lactic acid bacteria producing large quantities of ethanol, co2 as well as lactic acid when grown on lactose or glucose are considered as
23. Citrate is metabolized by Lactococcus lactis ssp lactis biovar diacetylactis for production of
24. In protein metabolism the enzymes acting on______ peptide bonds are known as peptide hydrolases
25. The enzymatic hydrolysis of milk proteins results in the liberation of _______ free amino acids
26. During the manufacture of yoghurt vitamins like niacin and______, are actively synthesised by the starter cultures
27. Many organisms require____ as a growth factor because it functions as a coenzyme in many different biochemical reactions
28. Antimicrobial substances that are naturally present in milk
29. The major effect of antibiotic residues in yoghurt milk is to cause breakdown the _____in between S. thermophilus and L. bulgaricus
30. When an organism adversely affects the environment of another organism it is said to be
31.
A good starter should have the ability to produce_____ at vigorous and steady rate
32.
Lactic acid bacteria are ___ for catalase test
33.
The activity test used mainly for mesophilic type of cultures
34.
The creatine test makes it possible to quickly secure general information on the comparative amounts of acetyl methyl carbinol plus______
35.
The tests that require high degree of training and experience
36.
The starters that could protect consumers from harmful bacteria either by a rapid acidification or by the production of antimicrobials (bacteriocins) is called.
37. The technological and new selection criteria that should be taken into account when selecting LAB starter cultures for the production of fermented foods
38.
Assessment of potential probiotic bacterial strains is based on
39.
The probiotic bacteria that remains within the gastrointestinal tract for any significant period of time.
40. The only purified bacteriocin approved for use in products intended for human consumption.
41. Spontaneous loss of vitality inherent in starter itself is due
42. Insufficient flavour production
43. Green flavour defect is due to under development of _____ as result of repeated transfer of culture before adequate development
44. CO2 is produced by certain strains of_____ and in case of cottage cheese these may contribute to the floating curd defect
45. Ropiness is due to the contamination of starter with
46. Bacteriophages are widely distributed in nature & most abundant in ______ part of animals
47. Without a _____, viruses cannot carry out their life-sustaining functions or reproduce
48. The medium deficient in ____ion, if used for maintaining starter cultures, prevent phage attack as these ion helps in phage adsorption to host cell
49. A method for detection of bacteriophage of bacterial host is based upon the release of cell contents, particularly _______
50. A modified hybridization assay is available for detection of bacteriophage, which employs DNase protection and slot blot methods to measure quantitatively the concentration of soluble and bacteriophage-encapsulated DNA in fluid samples
51. Basic principles adopted to maintain the activity of the culture
52. Varying the_______ of certain cultures can influence the flavour profile and other attributes of the final product.
53. The best preservation method useful for extended periods of storage
54. Bulk starters are always prepared at
55. The optimum growth temperature of Mesophilic cultures
56.
Most popular and widely used form os starter cultures
57. The solids content in reconstituted skim milk used for liquid starter propagation
58. Destruction of bacterial cells due to an increased concentration of electrolytes and other solutes inside the cell and in the outside suspending medium can be prevented by adding
59. In freeze drying the organisms are frozen and then water is removed by
60. The freeze dried cultures are packed ______as the presence to avoid damage to bacterial cells.
61. The undesirable properties (e.g. mycotoxin or antibiotic production by cheese moulds) present in organisms may be eliminated by techniques such as
62. Many properties essential for successful starter activity is controlled by
63. The genetic exchange mediated by a bacterial virus (bacteriophage) is called.
64. Transfer of naked DNA of one bacteria to another bacteria is called
65. The genetic exchange mediated by physical contact between two bacteria
66. The genetic material characteristically more unstable
67. The organism often plasmid free or contain small number of Plasmids
68. The design tools available for value improvement of microorganisms are food grade tools for, and engineering
69. The transformation of industrially important strains with phage resistance genes from other LAB could generate new phage resistant strains by
70. Engineering of ______ strain that contributes to the formation of lactose-free and naturally sweetened foods is now a reality
71.
A steam distillate of the culture of any or all of the following species of bacteria grown on a medium consisting of skim milk usually fortified with 0.1% citric acid is called
72. The Liquid Butter flavours which are Generally Recognized as Safe (GRAS) ingredients and can be labeled as “natural s”.
73. The bacterial distillate has a diacetyl content of.
74. The synthetic distillates contains____ which replaces souring by starter cultures
75. A balanced butter flavour can be obtained by adding other important aroma substances, such as, and certain lactones.
76.
Fermented milk are popular due to
77. Fermented milks with slimy consistency are popular in
78. Zabady originated in about 2000 BC in
79. Following is an example of milk-wheat based fermented food
80. Most popular fermented milk made using themophillic starter is
81. Yoghurt is called as Zabady in
82. Stimulator compound produced by S. thermophilus that helps L.bulgaricus.
83. Symbiosis in yoghurt culture have been know to produce higher amount of a flavour compound called
84. The non-essential culture in yoghurt could be
85. The optimum temperature for Lactobacillus delbrueckii subsp. bulgaricus
86. As per FAO/WHO, full fat yoghurt has
87. Normal shelf-life of yoghurt at refrigeration temperature is
88. The most suitable time-temperature combination for heat treatment for milk intended for yoghurt manufacture is
89. The ideal rate of inoculation of yoghurt starters is;
90. Homogenization of milk affects the quality of yoghurt by;
91. Over incubated yoghurt has more of ______ type of lactic acid
92. Normal shelf-life of thermized yoghurt at refrigeration temperature is
93. One of the limitation with carbonated yoghurt is;
94. The major flavour compound in yoghurt is;
95. Liquid yoghurt has total solids content of _______
96. Calcium content ion yoghurt
97. As per FSSA, 2006, yoghurt heated after fermentation at ----- temperature is termed as thermized or heat treated yoghurt
98. Minerals in yoghurt has higher availability due to presence of
99. Which type of cancer may be prevented more easily by consumption yoghurt
100. The whey separation defect in yoghurt can be minimized by
101. Homogenization of milk meant for dahi making will help in
102. The oldest and most popular fermented milk in India is
103. According to BIS standards the coliform count in dahi should not exceed -------------per gram.
104. ---------------------- is a diacetyl producing dahi starter culture
105. In winter dahi ---------------------- dominate.
106. Cooling of dahi is essential to minimize ---------------- defects in dahi
107. ---------------------processing step improves the mouthfeel of the dahi.
108. Which is the most convenient packaging material for set dahi in case of commercialization ?
109. Starter culture plays --------------role in dahi making
110. ---------------- step can minimize the unwanted microflora in dahi
111. The sweetened variety of dahi popular in eastern India is
112. Homogenization of m ilk meant for dahi making will help in
113. The unsweetened steamed yoghurt is called
114. Too high incubation temperature can result into -----------------flavour defect in
115. Gassiness in dahi can be due to
116. The definition of true butter milk
117. The flavour is produced by …….. in CBM
118. The optimum for incubation during CBM production is
119. The major flavour compound in CBM is
120. Good quality CBM stored at less than 5C should have shelf-life of
121.
What is the key metabolite in citrate fermentation pathway for diacetyl?
122. The reason for decrease in diacetyl content in CBM
123. The diacetyl in CBM is most stable at pH;
124. Richness of flavour can be improved in CBM by
125. The ion that affects flavour in cultured butter milk
126. The term probiotic was coined by
127. To test the capability of probiotic to establish in intestine, it is tested for ………… in vitro.
128. The probiotic organism from following group do not have GRAS status
129. The health effect of a probiotic organism is;
130. The most acceptable guidelines for probiotics is given by;
131. The probiotic culture L.casei Shirota belongs to a company called
132. The acidophilus product containing yeasts as one of the cultures
133. During the process of probiotic product manufacture, maximum attention is given at;
134. The optimum temperature for acidophilus milk is
135. Following probiotic culture has GRAS status
136. The probiotic culture L.casei Shirota belongs to a company called
137. The acidophilus product containing yeasts as one of the cultures
138. The plain bifidus milk has
139. The probiotic culture L.rhamnosus GG belongs to
140.
The example of dairy based probiotic product
141. Protein in fermented probiotic product become more digestible because..
142. During the process of fermentation, following decreases in concentration
143. Vitamin important in uptake of dietary calcium
144. Immunomodulation of probiotics can be mediated by
145. Some probiotic bacteria have been reported to cause …………….. in immunocompromized subjects
146. The unique polysaccharide found in kefir grains is
147. Kefir comes under the category of ---------------type fermentation
148. Generally Kefir grains contains -----------------group of microorganisms
149. Kefir has following type of lactic acid in higher concentration.
150. The viability of Kefir grains can be maintained by
151. Koumiss is traditionally made from ------------------------milk
152. In comparison to mare’s milk cow milk has lower ----------------------content
153. Traditionally koumiss has been used for the treatment of ----------------------
154. The constant stirring during Koumiss preparation helps in