Q. Which of the following is a requisite for a microorganism to be used in fermentation and pickling?

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

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Q. 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 _____

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Q. Which of the following is true about fermentation involving gas production?

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Q. Organisms such as _____ which attack higher carbohydrates injure the _____ of treated foods.

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

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Q. 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.

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Q. 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?

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Q. Which of the following is true about cheeses?

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Q. 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 _____

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Q. Statement 1: White wines do not contain the red pigments due to the lack of tannins and extracts.
Statement 2: Sulphur dioxide is added to crushed grapes to _____

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Q. Pasteurization is applied in which of the following ways?

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Q. The purpose of bulk pasteurization is _____

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Q. Statement 1: Packaged beer is pasteurized whereas barrelled beer is not.
Statement 2: All kinds of beers are pasteurized.

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Q. Advantage of cold pasteurization of alcohol over hot pasteurization?

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Q. A vinegar containing 5 grams of acetic acid per 100 cubic centimeters is referred to as _____

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Q. Statement 1: Cider vinegar can be used with strength lesser than 4% of acetic acid.
Statement 2: Cider vinegar is the most popular type of vinegar used.

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Q. Which of the following is included in vinegar fermentation?

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Q. The best means of preventing growth of undesirable organisms in fermented juice is to _____

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Q. Which of the following about vinegar making and manufacturing is true?

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