DT-5 CHEESE TECHNOLOGY 1. Cheese was evolved accidentally when milk used to be carried in Wooden boxes Plastic bags Jute bags Animal skin bags
2. Cheese consumption is projected to grow by ………………..during 2008-2015 about 10% more than 20% More than 30%
3. The most prominent market strategies for manufacturers and suppliers in the post recession period are Manufacturing traditional products Minimizing demand and supply gap More production Innovation and product diversification
4. The emerging markets for cheese industries are United Nations Both (a) and (b) Developing nations of Asia Developed nations like Europe
5. …………… is the company which shares the maximum market of cheese in India Mother dairy Amul Britannia Govardhan
6. ………….. percentage of total world milk production is being converted into cheese 40% 30% 25% 20%
7. Cheese consumption is largest in USA India Switzerland France
8. The highest percentage of cheese is consumed in food products like Pizza Snack Foods Pet Foods Appetizers
9. ……………. is the form of cheese widely used in India Cheese spread and slices Processed cheese Ripened cheese Natural cheese
10. The usage level of cheese in natural form is around 50% 47% 39% 25%
11. Which of the following cannot be used as the source of milk solids in cheese making? Processing aids Milk Skim milk Whey
12. Cheese is made by the process of Separation Coagulation Dehydration Concentration
13. Anhydrous salt content in hard cheese should not exceed ……. by weight 0.03% 0.3% 0.2% 0.02%
14. In hard varieties of cheese, moisture percentage is Less than 47 Less than 40 More than 35 Less than 35
15. ……….. is a type of semi hard cheese which is ripened by blue mold Neufchatel Cottage Brick Camembert
16. Biological value of cheese protein is ……………. as compared to total milk protein Very high Slightly more Very less Slightly less
17. Bioactive peptides are released due to the following biochemical phenomenon during cheese ripening ?- oxidation Glycolysis Lipolysis Proteolysis
18. Cheese is NOT a rich source of Minerals Carbohydrates Fat Protein
19. Cheese is NOT a rich source of Folate Vitamin C Riboflavin Vitamin A
20. Fat content of uncreamed cottage cheese is about 0.03% 30% 3.0% 0.3%
21. In general, the casein: fat ratio in milk should be about ………. for good quality cheese 0.07 1.42 0.60 0.70
22. Standardization of milk for cheesemaking can be done by All of the above By removal of cream Addition of cream The addition of skim milk
23. The objective of thermisation of cheese milk is to control the growth of Thermoduric bacteria Mesophilic bacteria Thermophilic bacteria Psychrotrophic bacteria
24. Which of the following statement is TRUE Acidification is not required before rennet addition Growth of starter culture retards after addition of rennet Acidification is done mainly for better action of rennet on milk Acidification is done to mainly to maximize cheese yield
25. Which of the following is NOT a rennet coagulated cheese Parmesan Mozzarella Cheddar Ricotta
26. The composition of milk mainly affects the …………….. of cheese Both yield and texture Color Texture Yield
27. Milk high in whey proteins may result in Lower moisture retention Increased rate of syneresis Decreased clotting time Increased clotting time
28. If the size of the casein micelles is smaller, then clotting time will be May be more or less depending on the variant of casein Same Less More
29. Increase in fat content of milk results in Increased syneresis Both Reduced syneresis and Longer time to achieve desired moisture content in cheese Longer time to achieve desired moisture content in cheese Reduced syneresis
30. Mastitis milk is characterized by All of these High Immunoglobulins High Na and Chloride content High serum albumins
31. Clean milk secreted from udder of the healthy animal contains …………… number of microorganisms less than 5,00,000 cfu per ml less than 1,00,00 cfu per ml less than 5,000 cfu per ml Less than 10,000 cfu per ml
32. Milk kept under refrigeration for 1-3 days predominantly contains… Thermophilic bacteria Psychrotrophic bacteria E. coli Mesophilic bacteria
33. Microorganisms which degrade milk carbohydrates are classified as Caseolyte Proteolytes Glycolates Lipolytes
34. Which of the following is the emerging pathogen in milk Escherichia coli Aspergillus niger Bacillus cereus Yersinia enterocolitica
35. Refrigeration of milk before cheesemaking leads to growth of psychrotrophic bacteria which in turn produce ………….. Lactic acid Calcium precipitation Off-flavor defect Thermostable lipolytic and proteolytic enzymes
36. During bactofugation bacteria are subjected to a centrifugal force of 500-1000 G 7000-9000 G 4000-6000 G 4000-8000 G
37. Impaired technological properties due to chilling and cold storage of raw milk can be improved by Addition of skim milk powder Both (a) and (b) Acidification of cheese milk with lactic acid Addition of calcium chloride
38. Bactofugation of milk prior to cheese making prevents Souring of milk Mold development during storage Early blowing in cheese Late blowing in cheese
39. Cold storage of milk results in Less moisture retention Decreased rct Increased firmness Increases rct
40. Bactofugation prevents late blowing mainly due to Removal of starter culture cells Removal of dirt Removal of aerobic bacteria Removal of anaerobic sporeformers
41. Ultrafiltration of milk prior to cheese making results in Decreased casein concentration Decreased firmness Increased RCT Increased buffering
42. Ultrafiltration is a type of membrane filtration process in which Minerals and casein are retained and lactose is passed out in the permeate Only water is passed out in the permeate Lactose is passed out in the permeate Minerals and casein are retained
43. Microfiltration is used essentially to To remove minerals To remove excess water To concentrate proteins Reduce microbial contamination
44. Casein-enriched milk prepared by MF results in decreased yield both (a) and (b) reduced loss of fat and fines in the whey improved rennet coagulation properties
45. Standardization of casein/fat ratio in milk is usually achieved by addition of Whey protein concentrates Lactose powder Whole milk powder Milk protein concentrates
46. Milk for cheese manufacture is heated to Increase firmness in cheese curd Accelerate ripening changes Reduce renneting time Eliminate pathogenic bacteria
47. Whey proteins are retained in cheese curd when milk heated to high temperature is used for cheesemaking. This is due to Interaction of whey proteins with ?- casein Interaction of whey proteins with calcium Interaction of lactose and minerals Interaction of whey proteins with ?-casein
48. Due to high heat treatment of milk, rennet coagulation time No effect Depends on the concentration of minerals in milk Decrease Increase
49. High heat treatment of milk prolongs rennet coagulation time due to Hydrolysis of lactose Denaturation of whey proteins Interaction of ?-casein with calcium Interaction of ?-casein with ?-Lg
50. Homogenisation of milk increases the rennet coagulation time of milk due to Decrease in casein content Decrease in ?-casein surface density Decrease in ?-casein content Increase in ?-casein surface density
51. Maximum clotting action of rennet occurs at calcium concentration of 0.234% 0.345% 0.142% 0.123%
52. Nitrates are added in cheese to prevent Fat separation Oxidation of fat The growth of acid producing organisms The growth of gas producing organisms
53. …………….. is used in manufacture of Queso Blanco cheese HCl Vinegar Lactic acid Glacial acetic acid
54. The color pigment naturally present in milk is Bixin Chlorophyl Annato Riboflavin
55. Bleaching agents are used in manufacturing some cheese like Gouda Provolone Mozzarella Cheddar
56. LAB in cheese making converts about…………. of lactose to lactic acid 4% 1% 3% 2%
57. Acid production in cheese milk by lactic acid bacteria affects All of these Yield Curd strength Retention of the coagulant in the curd
58. Two types of starter cultures used in cheesemaking are Thermoduric and thermophilic Mesophilic and thermoduric Mesophilic and physchrophilic Mesophilic and thermophilic
59. Substrate for flavor producing microorganisms is Protein Lactose Lactic acid Citrate
60. Addition of …… increases the survival rate and activity of frozen starters Sodium chloride Sodium ortho-phosphates Tri-sodium citrate Sodium meta-glycophosphates
61. Flat flavor defect in starter culture may be caused by Less fat in milk Less protein in milk Less citrate in milk Less calcium in milk
62. Level of antibiotics present in milk Variation in milk composition Genetic instability Variations in processing conditions
63. Excessive aeration leads to formation of …….. which in turn affects starter activity Formalin Lactic acid Nisin Hydrogen peroxide
64. Lactenin can be destroyed by heating milk to……………………………… 74°C/10 min 65°C/20 min 74°C/20 min 50°C/20 min
65. Which one of the following is an antibiotic? Trypsin Pepsin Rennin Penicillin
66. The active enzyme in rennet is called Lactase Protease Lipase Chymosin
67. If the rennet is extracted from older calves, there will be More lipase Both (a) and (b) More pepsin Less chymosin
68. Rennet is specifically used for cheese making because of its property of increasing shelf life of cheese containing a number of enzymes low coagulating to proteolysis ratio High coagulating to proteolysis ratio
69. The rennet extract from the young milk-fed calf contains 100% chymosin 50% pepsin and 50% rennin 90% pepsin and 10% rennin 88-94% rennin and from 6-12% pepsin
70. Addition of acid to the crude rennet extract facilitates conversion of the Prorennin to pararennin Prorennin to chymosin Rennin to prorennin Prorennin to rennin
71. If calf rennet is used for cheese making, the final product has to carry a symbol of Calf No need of any such symbol Non-vegetarian product Vegetarian product
72. Thermal stability of the coagulating agent is important as it decides the All of these Treatment to be given to the whey Proteolysis of cheese during ripening Residual coagulating agent in cheese
73. Papain, a rennet substitute, from plant requires a free ………………..for its catalytic activity. Hydroxyl group Carbonyl group Aldehyde group Sulfhydryl group
74. Marzyme is an enzyme produced by Bacillus subtilis Endothia parasitica Mucor pusillus Mucor miehei
75. Recombinant rennet are prepared by Polymerisation Tautomerisation Mutation Gene transfer technology
76. Enzymatic hydrolysis of casein cause formation of Caseinates Prorennin and rennin Calcium casein phosphates Para-?-casein and glycomacropeptide
77. The enzyme rennet acts specifically at Histidine - Phenyl alanine bond Cysteine - Methionine bond Trytophan - Lysine bond Phenyl alanine - Methionine bond
78. The amino acid chain forming the ?-casein molecule consists of 169 amino acids 159 amino acids 189 amino acids 179 amino acids
79. Secondary phase of enzymatic coagulation involves Formation of para-?-casein Formation of glycomacropeptides Aggregation of paracasein micelles in presence of calcium Hydrolysis of ?-casein layer
80. A minimum protein content of ……………is necessary to obtain gel in about 30-40 min 4.5-5.0% 1.5-2.0% 4.0-4.5% 2.5-3.0%
81. Cheddar cheese curd is milled at an acidity of 0.30% 0.55% 0.35% 0.45%
82. Cheddaring is a process of piling and re-piling the cheese curd in every 25 min 20 min 15 min 10 min
83. Cheddar cheese originated in England France United States Netherlands
84. Cheddar cheese is ripened at a temperature of 20°C 15°C 10-12°C 6-9°C
85. During cooking of Cheddar cheese, temperature is raised from 38°C to 45°C in 45 min 38°C to 45°C in 30 min 31°C to 38°C in 45 min 31°C to 38°C in 30 min
86. Gouda cheese belongs to -------------variety of cheese Very soft Soft Very hard Semi-hard to hard
87. Gouda cheese is originated from France Finland Scotland Holland
88. Dutch type varieties of cheese should contain at least 48% FDM 50% FDM 40% FDM 45% FDM
89. For manufacturing Gouda cheese, ………… milk is most suitable. Sheep milk Goat milk Cow milk Buffalo milk
90. One of the peculiar steps in manufacturing Gouda cheese is None of the above Rennet is not added Cooking is not required Cooking of curd by addition of hot water
91. Emmental cheese originated in Italy Holland England Switzerland
92. Swiss cheese comes under……….type of cheese Soft Semi-hard Hard Very hard
93. Swiss cheese is known by the Spreadability Sharp lipolytic flavor Stretch and melt characteristic Presence of shining eyes
94. Eye formation in Swiss cheese is due to Glycolysis Citric acid fermentation Propionic acid fermentation Lactic acid fermentation
95. The organism responsible for eye formation in Swiss cheese is Lactobacillus delbrueckii Lactococcus lactis Propionibacterium frudenreichii subsp. shermanii E. coli
96. Mozzarella cheese is stretched at pH 6.0 pH 5.2 pH 4.6 pH 5.0
97. The principal compound that is responsible for the stretching quality of Mozzarella cheese is Calcium phosphate P- casein Monocalcium p-caseinate Dicalcium p-caseinate
98. In low moisture Mozzarella Cheese, moisture content is 60.0 54.0 50.0 47.0
99. During stretching of Mozzarella cheese, monocalcium paracaseinate formation takes place at pH range 5.2-5.4 4.5-5.0 6.0-6.5 5.6-6.0
100. In Mozzarella cheese, curd generally does not stretch above pH 5.0 pH 5.6 pH 5.9 pH 4.5
101. Cottage cheese is a ………type of cheese Hard and unripened Soft and ripened Soft and unripened Semi hard and unripened
102. …………….. type of milk is preferred for Cottage cheese making High fat milk Skim milk Cow milk Buffalo milk
103. What is the characteristic of acid type curd for Cottage cheese making Meaty body Large flakes More yield Smaller granules
104. Fat content in mixture of creamed Cottage cheese, should be not less than 5.5% 4.0% 4.5% 5.0%
105. The most desirable pH at the time of cutting during manufacture of Cottage cheese is 5.0-5.1 5.6-5.8 5.2-5.4 4.6- 4.7
106. Hydrolysis of casein matrix during ripening of cheese causes Low yield Loss of moisture Softening of the cheese texture Bitterness in cheese
107. The first major biochemical process that takes place during cheese ripening is Amination Glycolysis Proteolysis Lipolysis
108. The residual lactose is converted to ……….during early stages of ripening by the action of starter bacteria Fructose Galactose D-lactate L-lactate
109. Appearance of white specks on the surface of mature cheese is due to the formation of Lactose crystals Ca-d-lactate crystals L-lactate D-lactate
110. Late gas blowing is a defect which is caused by anaerobic metabolism of lactate by ………………..to butyrate and H 2 Clostridium butyricum Clostridium botulinium Clostridium sporogenes Clostridium tyrobutyricum
111. Moisture corrected cheese yield is calculated to avoid errors in yield calculations caused by Seasonal variations Handling losses Batch to batch variation in cheese moisture Compositional changes of milk
112. Which formula is used for comparing the cheese yield of different days in a year Yield on the basis of fat content Moisture corrected cheese yield after adjusting protein and fat Actual cheese yield Moisture corrected cheese yield
113. Formula for prediction of Cheddar cheese yield was given by Olson Van Slyke and Price J.G. Davies P.F. Fox
114. In Van Slyke and Price formula for calculating Cheddar cheese yield, loss of casein is assumed to be…….. 25% 15% 10% 20%
115. Casein has greater contribution in increasing cheese yield because it Reduces loss of fines in whey Occludes fat and moisture and reduces syneresis Reduce syneresis Occludes fat and moisture
116. Holding milk at low temperature prior to cheese making reduces yield because it causes Interaction of ?-casein and ?-lg Aggregation of minerals and ?-casein Precipitation of casein Solubilization of casein
117. Addition of more rennet Homogenisation of cheese milk Pasteurization of cheese milk Addition of CaCl2
118. Addition of CaCl2 in cheese milk increases yield due to Increased protein- protein interaction Strengthening of curd and reduced loss of fat and casein in whey Reduced loss of fat and casein in whey Strengthening of curd
119. The firmness of renneted curd of stored milk can be increased by addition of ………………….. KNO3 KCl NaCl CaCl2
120. For manufacturing Mozzarella cheese,……….type of milk is most preferable Goat milk Mixed milk Buffalo milk Cow milk
121. Which of the following cheese is traditionally NOT prepared from buffalo milk Cheddar Feta Paneer Queso Blanco
122. ---------------- is observed while manufacturing cheese from buffalo milk soft body curd more moisture retention in the curd Faster renneting time faster development of acidity
123. The buffering capacity of buffalo milk is high due to its Less casein content High calcium content only Higher whey protein content Higher calcium and casein content
124. More casein and calcium content in buffalo milk results in Grainy texture Plastic body Soft and pasty body Hard, rubbery and dry body
125. Heat treatment of buffalo milk improves body and texture of cheese because of reduction in whey protein content both (a) and (b) interaction of casein micelles with whey proteins Partial precipitation of colloidal calcium
126. In cheese making using buffalo milk, starter culture is added at the rate of about 4% 3% 2% 1%
127. Ripening temperature when buffalo milk is used for cheesemaking is…………..as compared to temperature in making cheese from cow milk Very low Same Higher Lower
128. Piling and re-piling of cheese from buffalo milk should be………… as compared to cow milk Indifferent Same More frequent Less frequent
129. Supplementation of starter culture with starter adjunct at the rate of …….. improve flavor development in buffalo milk cheese 1.5% 1.0% 0.5% 0.2%
130. The % milk solids in processed cheese foods should not be less than 36 45 51 61
131. The pH of processed cheese spread is about 5.2 5.8 4.6 4.8
132. General formulation of processed cheese manufacturing is 50% mild cheese and 50% mature cheese 50-60% mild cheese and 40% mature cheese 60-65% mild cheese and 35% mature cheese 70-75% mild cheese and 25-30% mature cheese
133. Quantity of all the ingredients in processed cheese is calculated on the basis of Cheese maturity Mineral content Protein content Fat & dry matter content
134. In processed cheese manufacturing, high degree of protein hydration and rapid emulsification are due to Steam injection Rapid mixing Simple heating Extrusion cooking
135. Insufficient moisture in cheese causes Sour flavor and hard body Sour flavor and weak body Mild flavor and soft body Mild flavor and hard body
136. Excess moisture in cheese may be caused by high heat treatment of milk addition of excess salt fine cutting of the curd use of excessive amount of CaCl2
137. Excessive acidity in cheese is caused by Excess salt More rennet addition Excessive protein in cheese Excessive moisture in cheese
138. Low acidity development in cheese may be caused by Microbial rennet Bacteriophage Starter adjuncts Active starter culture
139. Use of excessive amount of rennet can cause ……………type of flavor defect. Moldy Fruity Acid Bitter
140. For storage and ripening of cheese … ……. type of packaging is done. No need of packaging Consumer packaging Bulk packaging Retail packaging
141. One of the important properties of films for packaging is it should not allow to pass light through it It should react with the compounds liberated during ripening It should change its properties when in contact with cheese It should be impervious to water vapor and oxygen
142. MAP can be employed for……... Enhancing biochemical changes For increasing shelf life of cheese Bulk packaging Ripening of cheese
143. Parchment paper is good barrier of……... Oxygen Fat Gas Moisture
144. Generally cheese blocks are dipped or coated with………..before it is packaged/paraffined and transferred to cold room for ripening. Ripening enzymes Antimicrobial substances Sodium Chloride Calcium chloride
145. Which of the following cheeses has the same ripening and storage conditions? Cottage and Cheddar Parmesan and Camembert Cheddar and Parmesan Camembert and Cottage
146. Easiest material to clean when used to make shelves for cheese storage is/are Both iron and wood Wood Stainless steel Iron
147. For Cheddar and related varieties of cheese, ideal temperature for storage is Above 25°C 21°C 15-17°C 5-7°C
148. High humidity during storage of cheese results in Moldy defect distortion of shape Shrinking Cracking
149. The degree of humidity varies according to the type of cheese as close textured hard cheese > open textured hard cheese > Soft cheese open textured hard cheese > Soft cheese > close textured hard cheese Soft cheese > close textured hard cheese > open textured hard cheese Soft cheese > open textured hard cheese > close textured hard cheese
150. Dicaetyl and acetoin are the compounds formed by Lipolysis Proteolysis Citric acid fermentation Lactose fermentation
151. Use of elevated temperatures for accelerated ripening of cheese may cause Hard texture due to accelerated proteolysis Hard texture due to excessive loss of moisture Too soft texture due to increased moisture Too soft texture due to accelerated proteolysis
152. Use of increased amount of chymosin without increasing starter proteinases and peptidase causes All of these Formation of amino acids Bitterness in cheese Accelerated ripening with typical cheese like flavor
153. …………… is one of the sources of exogenous lipase used for accelerated ripening of cheese Aspergillus oryzae Propionibacterium freudenrichii Clostridium tyrobutyricum Penicilium roqueforti
154. The principal adjuncts used in accelerated ripening of cheese are Both (a) and (b) Psychotrophic lactobacilli Thermophilic lactobacilli Mesophilic lactobacilli
155. The two of the leading industries which manufacture and supply mechanized systems of cheese production are Alfa laval and GEA Pre pak and Terta Pak APV and Pre Pak APV and Tetra Pak
156. The design of the double-O-vat is based on Single circle principle Both Double Circle Principle and Eight principle Double Circle Principle Eight principle
157. The role of first conveyor in automatic cheddaring machine is Removal of whey To mate and fuse the curd Cheddaring Salting
158. The trade name of machine developed by APV for automated production of Cheddar cheese is Cheddar master Alfomatic Mould filler Cheese master
159. ..….. are used for stretching of Mozzarella cheese in automated production Counter rotating augers Screw conveyor Twin rollers None of these
160. Clean milk secreted from udder of the healthy animal contains ................ number of microorganisms. Less than 10,000 cfu per ml Less than 5,000 cfu per ml Less than 1,00,000 cfu per ml Less than 5,00,000 cfu per ml