Which of the following is true about cheeses?

To encourage growth throughout cheese mass

Fatty acids and ketones give rise to the sharp, peppery flavor of cheese

It is a common practice to pierce the pressed cheese when it is placed in a curing room

Statement 1: Which of the following cheeses have a semi soft texture?Statement 2: Which of the following blue cheese is made up of sheep milk?

Neither of the mentioned, Gorgonzola

Statement 1: What is the use of salt in cheese?Statement 2: Eyes of the cheese are formed by the growth of certain bacteria. This makes the cheese round.

Removing water from cheese surface, false

Produces heavy protective rind, false

Neither of the mentioned, false

Explore topic-wise MCQs in Food Engineering.

This section includes 7 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.

1.	Statement 1: Dry wines are the wines which contain little unfermented sugar. Statement 2: With the increase in the alcohol content, the growth of yeasts _____
A.	True, increases
B.	True, decreases
C.	False, increases
D.	False, decreases
Answer» C. False, increases

Discussion

2.	Which of the following is true about cheeses?
A.	To encourage growth throughout cheese mass
B.	Fatty acids and ketones give rise to the sharp, peppery flavor of cheese
C.	It is a common practice to pierce the pressed cheese when it is placed in a curing room
D.	All of the mentioned
Answer» E.

Discussion

3.	Statement 1: Which of the following cheeses have a semi soft texture? Statement 2: Which of the following blue cheese is made up of sheep milk?
A.	Cottage, Blue cheese
B.	Swiss, Stilton
C.	Blue, Roquefort
D.	Neither of the mentioned, Gorgonzola
Answer» D. Neither of the mentioned, Gorgonzola

Discussion

4.	Statement 1: What is the use of salt in cheese? Statement 2: Eyes of the cheese are formed by the growth of certain bacteria. This makes the cheese round.
A.	Removing water from cheese surface, false
B.	Produces heavy protective rind, false
C.	None of the mentioned
D.	Neither of the mentioned, false
Answer» C. None of the mentioned

Discussion

5.	Statement 1: Cheese foods have a lower a_w than the natural foods. Statement 2: _____ cheese is coagulated with lactic acid.
A.	True, Blue
B.	True, Cottage
C.	False, Swiss
D.	False, All of the mentioned
Answer» C. False, Swiss

Discussion

6.	Statement 1: The process of fermentation is Sugar to acid to carbon dioxide and water. Statement 2: The fermenters that infect human and cause diseases are _____
A.	True, Butryic fermenters
B.	True, Lactic acid fermenters
C.	False, Alcoholic fermenters
D.	False, Yeast
Answer» B. True, Lactic acid fermenters

Discussion

7.	Statement 1: Generation of lactose fermenting enzymes can occur in a few minutes. Statement 2: Microorganisms first attack _____
A.	True, carbohydrates
B.	True, fats
C.	False, proteins
D.	False, vitamins
Answer» B. True, fats

Discussion

Explore topic-wise MCQs in Food Engineering.

Statement 1: Dry wines are the wines which contain little unfermented sugar.Statement 2: With the increase in the alcohol content, the growth of yeasts _____

Which of the following is true about cheeses?

Statement 1: Which of the following cheeses have a semi soft texture?Statement 2: Which of the following blue cheese is made up of sheep milk?

Statement 1: What is the use of salt in cheese?Statement 2: Eyes of the cheese are formed by the growth of certain bacteria. This makes the cheese round.

Statement 1: Cheese foods have a lower aw than the natural foods.Statement 2: _____ cheese is coagulated with lactic acid.

Statement 1: The process of fermentation is Sugar to acid to carbon dioxide and water.Statement 2: The fermenters that infect human and cause diseases are _____

Statement 1: Generation of lactose fermenting enzymes can occur in a few minutes.Statement 2: Microorganisms first attack _____

Statement 1: Dry wines are the wines which contain little unfermented sugar.
Statement 2: With the increase in the alcohol content, the growth of yeasts _____

Statement 1: Which of the following cheeses have a semi soft texture?
Statement 2: Which of the following blue cheese is made up of sheep milk?

Statement 1: What is the use of salt in cheese?
Statement 2: Eyes of the cheese are formed by the growth of certain bacteria. This makes the cheese round.

Statement 1: Cheese foods have a lower a_w than the natural foods.
Statement 2: _____ cheese is coagulated with lactic acid.

Statement 1: The process of fermentation is Sugar to acid to carbon dioxide and water.
Statement 2: The fermenters that infect human and cause diseases are _____

Statement 1: Generation of lactose fermenting enzymes can occur in a few minutes.
Statement 2: Microorganisms first attack _____