This set of Fermentation Technology Multiple Choice Questions & Answers (MCQs) focuses on “Fermenting Milk – Cheese Production”.
1. Which of the following is obtained by fermenting milk?
Explanation: Cheese is a product which is obtained from the fermentation of milk. It is available in a wide range of flavors, and textures. It contains proteins and fat from the milk of cows, goat, buffalo, or sheep, etc.
2. Which of the following leads to the formation of soft cheese?
a) Removal of a small proportion of whey
b) Using more amount of milk
c) Removal of the larger proportion of whey
d) Using less amount of milk
Explanation: The removal of the small proportion of whey results in the formation of softer cheese. Whereas, the removal of the larger proportion of whey results in the formation of harder cheese. The greater the amount of whey removed; the smaller will be the yield of cheese per unit of milk.
3. The large holes in the cheese are due to ______________
a) Oxygen production
b) Carbon dioxide production
c) Sulfur dioxide release
d) Lead dioxide release
Explanation: The large holes in the cheese are due to the production of carbon dioxide by the bacterium, especially Propionibacterium shermanii which is used in the production of cheese. This is particularly observed in Swiss cheese.
4. Which of the following is a soft cheese?
a) Cottage cheese
b) Cheddar cheese
c) Parmesan cheese
d) Swiss cheese
Explanation: Cottage cheese is a type of soft cheese. It is made either with skimmed milk, whole milk, or by adding cream. However, the addition of cream increases the smoothness of cheese and also improves its flavor and texture.
5. Which of the following is a semi-hard cheese?
a) Cheddar cheese
b) Parmesan cheese
c) Edam cheese
d) Cream cheese
Explanation: Edam cheese is a type of semi-hard cheese. It is originated in the Netherlands. The production starts by rennet coagulation and restriction of lactic acid production. It matures within 2 weeks and 9 months. Gouda cheese, Colby cheese, Montasio cheese are a few examples of semi-hard cheese.
6. Rennet is _______________
a) The hard cheese
b) The complex set of enzymes
c) The soft cheese
d) The semi-hard cheese
Explanation: Rennet is a complex set of enzymes that are produced in the stomach of ruminants and its key component is chymosin which is a protease enzyme. It is used in the production of cheese as it separates milk into curd and whey.
7. Which of the following is a rennet-free cheese?
a) Gouda cheese
b) Cheddar cheese
c) Parmesan cheese
d) Kraft Philadelphia cream cheese
Explanation: Kraft Philadelphia cream cheese is a type of cream cheese which do not consist of rennet. Rennet is obtained generally from the stomach of calves and is used in coagulation of milk. Gouda cheese, Cheddar cheese, and Parmesan cheese are rennet containing cheese.
8. The optimum temperature for heating the curds is _________
Explanation: The optimum temperature for the heating of curds is 38°C. The temperature above 46°C or 115°F will destroy the cultures which develop the flavor in cheese.
9. The French word for cheese is __________
Explanation: The French word for cheese is fromage. Formaggio is an Italian word and formaticum is a Latin word, referring to the shape or form given to the cheese in a mold.
10. The curds are cut with curd cutter to ____________
a) Produce lactic acid
b) Coagulate proteins
c) Remove whey
d) Mature the cheese
Explanation: The curds are cut with curd cutter to remove the whey. In order to prepare soft cheese, less amount of whey is removed and for the preparation of harder cheese, more amount of whey is removed. The composition of whey determines the softness and the hardness of a cheese.
11. Which of the following equipment is not required in the production of cheese?
b) Cheese Vat
c) Cheese press
Explanation: Transilluminator is not the equipment required for the production of cheese. Thermometer, cheese vat, cheese press, cheese moulds, refrigerator, curd cutters, heat sealer, and scales are the important equipment for cheese production.
12. The fermentation of milk to form cheese is done by ______________ bacterium species.
a) Saccharomyces spp.
b) Lactobacillus spp.
c) Aspergillus spp.
d) Penicillium spp.
Explanation: The fermentation of milk requires Lactobacillus spp. in the formation of cheese. It is used as the starter culture in the formation of curd. Saccharomyces, Aspergillus, Penicillium are the genus belonging to the kingdom Fungi.
13. Romano cheese is a type of hard cheese.
Explanation: Romano cheese is a type of hard cheese and is salty in taste. They are suitable primarily for grating and is similar to Pecorino Romano from where it got the name.
14. Cheddar cheese is a semi-solid cheese.
Explanation: Cheddar cheese is a semi-solid cheese which has a lower content of moisture and is produced by higher temperature or by controlled fermentation. It originated in the village of Cheddar in Somerset.
Sanfoundry Global Education & Learning Series – Fermentation Technology.
To practice all areas of Fermentation Technology, here is complete set of 1000+ Multiple Choice Questions and Answers.