DT-5 CHEESE TECHNOLOGY
1. Cheese was evolved accidentally when milk used to be carried in
2. Cheese consumption is projected to grow by
..during 2008-2015
3. The most prominent market strategies for manufacturers and suppliers in the post recession period are
4. The emerging markets for cheese industries are
5.
is the company which shares the maximum market of cheese in India
6.
.. percentage of total world milk production is being converted into cheese
7. Cheese consumption is largest in
8. The highest percentage of cheese is consumed in food products like
9.
. is the form of cheese widely used in India
10. The usage level of cheese in natural form is around
11. Which of the following cannot be used as the source of milk solids in cheese making?
12. Cheese is made by the process of
13. Anhydrous salt content in hard cheese should not exceed
. by weight
14. In hard varieties of cheese, moisture percentage is
15.
.. is a type of semi hard cheese which is ripened by blue mold
16. Biological value of cheese protein is
. as compared to total milk protein
17. Bioactive peptides are released due to the following biochemical phenomenon during cheese ripening
18. Cheese is NOT a rich source of
19. Cheese is NOT a rich source of
20. Fat content of uncreamed cottage cheese is about
21. In general, the casein: fat ratio in milk should be about
. for good quality cheese
22. Standardization of milk for cheesemaking can be done by
23. The objective of thermisation of cheese milk is to control the growth of
24. Which of the following statement is TRUE
25. Which of the following is NOT a rennet coagulated cheese
26. The composition of milk mainly affects the
.. of cheese
27. Milk high in whey proteins may result in
28. If the size of the casein micelles is smaller, then clotting time will be
29. Increase in fat content of milk results in
30. Mastitis milk is characterized by
31. Clean milk secreted from udder of the healthy animal contains
number of microorganisms
32. Milk kept under refrigeration for 1-3 days predominantly contains
33. Microorganisms which degrade milk carbohydrates are classified as
34. Which of the following is the emerging pathogen in milk
35. Refrigeration of milk before cheesemaking leads to growth of psychrotrophic bacteria which in turn produce
..
36. During bactofugation bacteria are subjected to a centrifugal force of
37. Impaired technological properties due to chilling and cold storage of raw milk can be improved by
38. Bactofugation of milk prior to cheese making prevents
39. Cold storage of milk results in
40. Bactofugation prevents late blowing mainly due to
41. Ultrafiltration of milk prior to cheese making results in
42. Ultrafiltration is a type of membrane filtration process in which
43. Microfiltration is used essentially to
44. Casein-enriched milk prepared by MF results in
45. Standardization of casein/fat ratio in milk is usually achieved by addition of
46. Milk for cheese manufacture is heated to
47. Whey proteins are retained in cheese curd when milk heated to high temperature is used for cheesemaking. This is due to
48. Due to high heat treatment of milk, rennet coagulation time
49. High heat treatment of milk prolongs rennet coagulation time due to
50. Homogenisation of milk increases the rennet coagulation time of milk due to
51. Maximum clotting action of rennet occurs at calcium concentration of
52. Nitrates are added in cheese to prevent
53.
.. is used in manufacture of Queso Blanco cheese
54. The color pigment naturally present in milk is
55. Bleaching agents are used in manufacturing some cheese like
56. LAB in cheese making converts about
. of lactose to lactic acid
57. Acid production in cheese milk by lactic acid bacteria affects
58. Two types of starter cultures used in cheesemaking are
59. Substrate for flavor producing microorganisms is
60. Addition of
increases the survival rate and activity of frozen starters
61. Flat flavor defect in starter culture may be caused by
62.
is a type of intrinsic factor responsible for slow starter activity
63. Excessive aeration leads to formation of
.. which in turn affects starter activity
64. Lactenin can be destroyed by heating milk to
65. Which one of the following is an antibiotic?
66. The active enzyme in rennet is called
67. If the rennet is extracted from older calves, there will be
68. Rennet is specifically used for cheese making because of its property of
69. The rennet extract from the young milk-fed calf contains
70. Addition of acid to the crude rennet extract facilitates conversion of the
71. If calf rennet is used for cheese making, the final product has to carry a symbol of
72. Thermal stability of the coagulating agent is important as it decides the
73. Papain, a rennet substitute, from plant requires a free
..for its catalytic activity.
74. Marzyme is an enzyme produced by
75. Recombinant rennet are prepared by
76. Enzymatic hydrolysis of casein cause formation of
77. The enzyme rennet acts specifically at
78. The amino acid chain forming the ?-casein molecule consists of
79. Secondary phase of enzymatic coagulation involves
80. A minimum protein content of
is necessary to obtain gel in about 30-40 min
81. Cheddar cheese curd is milled at an acidity of
82. Cheddaring is a process of piling and re-piling the cheese curd in every
83. Cheddar cheese originated in
84. Cheddar cheese is ripened at a temperature of
85. During cooking of Cheddar cheese, temperature is raised from
86. Gouda cheese belongs to -------------variety of cheese
87. Gouda cheese is originated from
88. Dutch type varieties of cheese should contain at least
89. For manufacturing Gouda cheese,
milk is most suitable.
90. One of the peculiar steps in manufacturing Gouda cheese is
91. Emmental cheese originated in
92. Swiss cheese comes under
.type of cheese
93. Swiss cheese is known by the
94. Eye formation in Swiss cheese is due to
95. The organism responsible for eye formation in Swiss cheese is
96. Mozzarella cheese is stretched at
97. The principal compound that is responsible for the stretching quality of Mozzarella cheese is
98. In low moisture Mozzarella Cheese, moisture content is
99. During stretching of Mozzarella cheese, monocalcium paracaseinate formation takes place at pH range
100. In Mozzarella cheese, curd generally does not stretch above
101. Cottage cheese is a
type of cheese
102.
.. type of milk is preferred for Cottage cheese making
103. What is the characteristic of acid type curd for Cottage cheese making
104. Fat content in mixture of creamed Cottage cheese, should be not less than
105. The most desirable pH at the time of cutting during manufacture of Cottage cheese is
106. Hydrolysis of casein matrix during ripening of cheese causes
107. The first major biochemical process that takes place during cheese ripening is
108. The residual lactose is converted to
.during early stages of ripening by the action of starter bacteria
109. Appearance of white specks on the surface of mature cheese is due to the formation of
110. Late gas blowing is a defect which is caused by anaerobic metabolism of lactate by
..to butyrate and H2
111. Moisture corrected cheese yield is calculated to avoid errors in yield calculations caused by
112. Which formula is used for comparing the cheese yield of different days in a year
113. Formula for prediction of Cheddar cheese yield was given by
114. In Van Slyke and Price formula for calculating Cheddar cheese yield, loss of casein is assumed to be
..
115. Casein has greater contribution in increasing cheese yield because it
116. Holding milk at low temperature prior to cheese making reduces yield because it causes
117. Increased serum casein level due to holding of milk at low temperature for long can be reversed by
118. Addition of CaCl2 in cheese milk increases yield due to
119. The firmness of renneted curd of stored milk can be increased by addition of
..
120. For manufacturing Mozzarella cheese,
.type of milk is most preferable
121. Which of the following cheese is traditionally NOT prepared from buffalo milk
122. ---------------- is observed while manufacturing cheese from buffalo milk
123. The buffering capacity of buffalo milk is high due to its
124. More casein and calcium content in buffalo milk results in
125. Heat treatment of buffalo milk improves body and texture of cheese because of
126. In cheese making using buffalo milk, starter culture is added at the rate of about
127. Ripening temperature when buffalo milk is used for cheesemaking is
..as compared to temperature in making cheese from cow milk
128. Piling and re-piling of cheese from buffalo milk should be
as compared to cow milk
129. Supplementation of starter culture with starter adjunct at the rate of
.. improve flavor development in buffalo milk cheese
130. The % milk solids in processed cheese foods should not be less than
131. The pH of processed cheese spread is about
132. General formulation of processed cheese manufacturing is
133. Quantity of all the ingredients in processed cheese is calculated on the basis of
134. In processed cheese manufacturing, high degree of protein hydration and rapid emulsification are due to
135. Insufficient moisture in cheese causes
136. Excess moisture in cheese may be caused by
137. Excessive acidity in cheese is caused by
138. Low acidity development in cheese may be caused by
139. Use of excessive amount of rennet can cause
type of flavor defect.
140. For storage and ripening of cheese
. type of packaging is done.
141. One of the important properties of films for packaging is
142. MAP can be employed for
...
143. Parchment paper is good barrier of
...
144. Generally cheese blocks are dipped or coated with
..before it is packaged/paraffined and transferred to cold room for ripening.
145. Which of the following cheeses has the same ripening and storage conditions?
146. Easiest material to clean when used to make shelves for cheese storage is/are
147. For Cheddar and related varieties of cheese, ideal temperature for storage is
148. High humidity during storage of cheese results in
149. The degree of humidity varies according to the type of cheese as
150. Dicaetyl and acetoin are the compounds formed by
151. Use of elevated temperatures for accelerated ripening of cheese may cause
152. Use of increased amount of chymosin without increasing starter proteinases and peptidase causes
153.
is one of the sources of exogenous lipase used for accelerated ripening of cheese
154. The principal adjuncts used in accelerated ripening of cheese are
155. The two of the leading industries which manufacture and supply mechanized systems of cheese production are
156. The design of the double-O-vat is based on
157. The role of first conveyor in automatic cheddaring machine is
158. The trade name of machine developed by APV for automated production of Cheddar cheese is
159. ..
.. are used for stretching of Mozzarella cheese in automated production
160. Clean milk secreted from udder of the healthy animal contains ................ number of microorganisms.