MCQOPTIONS
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MCQOPTIONS
This section includes 533 Mcqs, each offering curated multiple-choice questions to sharpen your Dairy Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 501. |
What is the approximate size of the bacterial cell? |
| A. | 2mm in diameter |
| B. | 1mm in diameter |
| C. | 2 micrometer in diameter |
| D. | 0.5 to 1.0 micrometer in diameter |
| Answer» E. | |
| 502. |
Which of the following gram-positive bacteria causes pharyngitis (sore throat)? |
| A. | Streptococcus |
| B. | Neisseria |
| C. | Mycobacterium |
| D. | Staphylococcus |
| Answer» B. Neisseria | |
| 503. |
Gram-positive bacteria, responsible for food poisoning, is/are |
| A. | Pseudomonas |
| B. | Mycoplasmas |
| C. | all of these |
| D. | Clostridia |
| Answer» E. | |
| 504. |
Gram-negative bacteria, responsible for food poisoning, is/are |
| A. | Pseudomonas |
| B. | Salmonella |
| C. | None of these |
| D. | Clostridia |
| Answer» C. None of these | |
| 505. |
The enzyme, which hydrolyses the murein is |
| A. | tannase |
| B. | perxoidase |
| C. | none of these |
| D. | lysozyme |
| Answer» E. | |
| 506. |
Bacterial spoilage is identified by which of the following morphological characteristics? |
| A. | Endospores |
| B. | Encapsulation |
| C. | All of these |
| D. | Cell aggregation |
| Answer» D. Cell aggregation | |
| 507. |
NON_BACTERIAL_ROPINESS_OR_SLIMINESS_IN_MILK_AND_MILK_PRODUCTS_MAY_BE_DUE_WHICH_OF_THE_FOLLOWING_REASONS??$ |
| A. | Stringiness due to mastitis and in particular by fibrin and leucocytes from the cow’s blood |
| B. | Sliminess resulting from the thickness of the cream |
| C. | Stringiness due to thin films of casein or lactalbumin during cooling |
| D. | Cleanliness |
| Answer» E. | |
| 508. |
GRAM-POSITIVE_BACILLUS,_STREPTOCOCCUS_AND_STREPTOMYCES_INCLUDE_SPECIES_THAT_DON‚ÄÖ√Ñ√∂‚ÀÖ√Ë‚ÀÖ¬•T_EXHIBIT_NATURAL_COMPETENCE._IS_THE_GIVEN_STATEMENT_TRUE_OR_FALSE??$# |
| A. | True |
| B. | False |
| Answer» C. | |
| 509. |
Cheese cancer of Swiss and similar cheese is caused by?$ |
| A. | Oospora Crustacea |
| B. | Oospora caseovorans |
| C. | Oospora aurianticum |
| D. | S. cremoris |
| Answer» C. Oospora aurianticum | |
| 510. |
Natural transformation can be relieved by the use of protoplasts, in the presence of osmotic buffer and polyethylene glycol. What are protoplasts?$ |
| A. | Protoplasts are the cells from which cell membrane has been removed |
| B. | Protoplasts are the cells from which cell wall has been removed |
| C. | Protoplasts are the cells from which vacuole has been removed |
| D. | Protoplasts are the cells from which golgi bodies are removed |
| Answer» C. Protoplasts are the cells from which vacuole has been removed | |
| 511. |
The yoghurt is made from ________$ |
| A. | Lactobacillus bulgaricus |
| B. | Streptococcus thermophilus |
| C. | S. cremoris |
| D. | Mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus |
| Answer» E. | |
| 512. |
Competence_is_determined_by_the_excretion_into_growth_medium_of________,___________proteins_called_as_competence_proteins.$ |
| A. | cellular, high molecular weight |
| B. | cellular, low molecular weight |
| C. | extracellular, low molecular weight |
| D. | extracellular, high molecular weight |
| Answer» D. extracellular, high molecular weight | |
| 513. |
Which of the following species of Clostridium is responsible for formation of dark green to black colors in cheese? |
| A. | Clostridium tyrobutyricum |
| B. | Clostridium sporogenes |
| C. | Clostridium herbarum |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 514. |
What is pigment or color production by bacteria called? |
| A. | Cytogenesis |
| B. | Phytogenesis |
| C. | Chromogenesis |
| D. | Chemogenesis |
| Answer» E. | |
| 515. |
The transfer of plasmid from one bacterial cell to another when cargo and conjugal plasmids are used, it is usually is carried out by _____ mating. |
| A. | diparental |
| B. | uniparental |
| C. | triparental |
| D. | multiparental |
| Answer» D. multiparental | |
| 516. |
Bacteria which cause diseases in humans, animals and plants are called __________ |
| A. | Anaerobic bacteria |
| B. | Aerobic bacteria |
| C. | Pathogenic bacteria |
| D. | Non pathogenic bacteria |
| Answer» D. Non pathogenic bacteria | |
| 517. |
Transfer_of_plasmids_from_one_cell_to_another_can_also_be_done_conjugation._The_plasmid_to_be_transferred_known_as________is_often_unable_to_do_so_by_itself_and_thus_it_relies_on_other_plasmids_known_as_______ |
| A. | cargo, conjugal |
| B. | conjugal, cargo |
| C. | cargo, helper |
| D. | conjugal, helper |
| Answer» B. conjugal, cargo | |
| 518. |
Which bacteria are also known as “The cheese destroyer”?# |
| A. | Propionic acid bacteria |
| B. | Coliform |
| C. | Lactic acid bacteria |
| D. | Butyric acid bacteria |
| Answer» E. | |
| 519. |
Basically, there are how many methods for introduction of DNA into the bacterial cells? |
| A. | 1 |
| B. | 2 |
| C. | 3 |
| D. | 4 |
| Answer» D. 4 | |
| 520. |
Presence of coliform in milk pipelines after pasteurization indicates? |
| A. | Excessive hygiene |
| B. | Poor sanitation |
| C. | Rusting |
| D. | Coating |
| Answer» C. Rusting | |
| 521. |
Which of the bacteria are used as hosts? |
| A. | Gram-positive |
| B. | Gram-negative |
| C. | Both gram positive and negative are preferred equally |
| D. | Both can be used but gram positive is preferred |
| Answer» E. | |
| 522. |
Coliform bacteria leads to _________ |
| A. | Off-flavor and smell |
| B. | Gas formation |
| C. | Off-flavor, smell and gas formation |
| D. | Fruity taste |
| Answer» D. Fruity taste | |
| 523. |
Choose the incorrect statement for shuttle vectors. |
| A. | These are vector hybrids constructed from E.coli and other plasmids |
| B. | They are having a varied use |
| C. | They can replicate and selected in both the species |
| D. | They are the plasmids which are having naturally broad host range |
| Answer» E. | |
| 524. |
Which bacteria is responsible for ripening Emmenthal cheese? |
| A. | Lactobacillus helveticus and Lb. bulgaricus |
| B. | L.acidophilus |
| C. | Bifidobacteria |
| D. | Streptococcus diacetylactis |
| Answer» B. L.acidophilus | |
| 525. |
If a plasmid can’t be transferred from one cell to another, then it is called as:$ |
| A. | non-transmissible |
| B. | non-mobilizable |
| C. | untransferrable |
| D. | immobilized |
| Answer» C. untransferrable | |
| 526. |
Which among the following is not a bacterial group which occurs in milk? |
| A. | Lactic acid bacteria |
| B. | Coliform bacteria |
| C. | Putrefaction bacteria |
| D. | Carboxylic acid bacteria |
| Answer» E. | |
| 527. |
If plasmids direct their own transfer from one bacterium cell to another, then they are called as: |
| A. | self-transmissible |
| B. | auto-transmissible |
| C. | autonomously replicating |
| D. | auto-transfer |
| Answer» B. auto-transmissible | |
| 528. |
Lactic acid bacteria ferment which of the following forming lactic acid? |
| A. | Sucrose |
| B. | Glucose |
| C. | Lactose |
| D. | Fructose |
| Answer» D. Fructose | |
| 529. |
If a host other than E.coli is to be used, what property of DNA to be inserted is disadvantageous? |
| A. | Circular DNA |
| B. | Linear DNA |
| C. | Replicating DNA |
| D. | Non-replicating DNA |
| Answer» D. Non-replicating DNA | |
| 530. |
Which of the following is the characteristic of good quality milk? |
| A. | CFU<1000000 per ml |
| B. | CFU>1000000 per ml |
| C. | CFU=1000000 per ml |
| D. | CFU>1500000 per ml |
| Answer» B. CFU>1000000 per ml | |
| 531. |
E.coli is a gram negative bacterium. Is the given statement true or false? |
| A. | True |
| B. | False |
| Answer» B. False | |
| 532. |
Which of the following is not a source of infection in milk? |
| A. | Milker and cow |
| B. | Litter |
| C. | Ambient air |
| D. | Heat |
| Answer» E. | |
| 533. |
Milk secreted in the udder is virtually sterile. State true or false. |
| A. | True |
| B. | False |
| Answer» B. False | |