This set of Food Microbiology Multiple Choice Questions & Answers (MCQs) focuses on “Fermented Dairy Products – Cheddar Cheese”.
1. Cheddar cheese is a _________ cheese.
a) Hard
b) Very Hard
c) Soft
d) Semi-soft
View Answer
Explanation: Cheeses can be classified based on their moisture content. Cheddar cheese is classified as a hard cheese as it has a moisture content of less than 39%. Soft cheeses have a moisture content of 50-80% as compared to semi-soft cheeses that have 39-50%. On the opposite side of the spectrum, very hard cheeses have a moisture content of less than 34%.
2. ___________ starters are commonly used in cheese-making.
a) Thermophilic
b) Mesophilic
c) Psychrophilic
d) Psychrotrophic
View Answer
Explanation: Most cheese-making processes employ mesophilic organisms such as Lactococcus lactis and other subspecies. Thermophilic starters are used in case of cheeses that require a higher incubation temperature for example Emmental and Parmesan.
3. The main function of starter microbes is the conversion of lactose to lactic acid.
a) True
b) False
View Answer
Explanation: The production of lactic acid lowers the pH thereby increasing the shelf-life and giving it a sharp, fresh flavor. The low pH destabilizes the casein thus releasing calcium and improving the activity of chymosin. This coagulates the protein and expels the moisture thus giving the cheese the desired texture.
4. _____________ destabilizes casein.
a) Co-Q
b) Sucrose
c) Lactose
d) Rennin
View Answer
Explanation: Rennin is an enzyme also known as chymosin. It is used to destabilize casein to form paracasein. Paracasein coagulates at a low pH to give cheese its texture.
5. The bitter flavor of cheddar is due to bitter __________
a) Vitamins
b) Carbohydrates
c) Peptides
d) Lipids
View Answer
Explanation: The accumulation of heavy bitter peptides gives rise to a bitter flavor. The peptides are rich in hydrophobic amino acids.
6. Which of the following can be used to reduce the bitterness of cheddar?
a) Fast starters
b) Slow starters
c) Rennin
d) Chymosin
View Answer
Explanation: Fast starters hydrolyze proteins quickly and are more capable of producing bitter peptides as compared to slow starters. The enzymes break down the proteins releasing peptides which are further broken down into smaller peptides and amino acids. This results in their accumulation. Hence, slow starters or peptidases can be used to reduce bitterness.
7. Harmful biological amines can be produced from amino acids like ________ and __________
a) Histidine and Tyrosine
b) Proline and Valine
c) Leucine and Isoleucine
d) Aspartic acid and Glutamic acid
View Answer
Explanation: Histamine and Tyramine are produced from Histidine and Tyrosine respectively. These can be formed by the decarboxylation of amino acids. Usually found in cheeses ripened for a long time, these can trigger allergic reactions and hence should not be consumed.
8. Cheddar cheese gets its yellow color from a seed.
a) True
b) False
View Answer
Explanation: Cheddar cheese gets its color from annatto. Annatto is produced from the pulp of the seeds of the Achiote tree. This was done to attract buyers who thought that yellow cheese was the best cheese.
Sanfoundry Global Education & Learning Series – Food Microbiology.
To practice all areas of Food Microbiology, here is complete set of Multiple Choice Questions and Answers.
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