This set of Food Microbiology Multiple Choice Questions & Answers (MCQs) focuses on “Fermented Dairy Products – Swiss Cheese”.
1. Which of the following is responsible for the holes produced in Swiss cheese?
a) Carbon dioxide
b) Oxygen
c) Nitrogen
d) Sulfur dioxide
View Answer
Explanation: The Swiss cheese starters contain the bacteria Propionibacter shermani which produce carbon dioxide during aging. The release of this gas produces the signature holes also known as “eyes.”
2. Swiss cheese has a sweet flavor due to _______
a) Valine
b) Proline
c) Leucine
d) Glycine
View Answer
Explanation: Proline acts as a catalyst for the first step of the two-step process of glucose, mannose and allose production. Proline and propionic acid are essential for good flavor.
3. Propionibacterium sp. Is used as a secondary starter for Swiss cheese.
a) True
b) False
View Answer
Explanation: The primary starters are used for the production of acid. The secondary starters are used for the production of carbon dioxide, flavor, aroma etc. The propionic acid and proline formed by the bacteria give Swiss cheese a sweet and nutty flavor whereas the carbon dioxide gives it its signature holes.
4. Which of the following pathways is used to metabolize lactose?
a) Calvin’s cycle
b) Krebs’s cycle
c) Gluconeogenesis
d) EMP
View Answer
Explanation: The Embden-Meyerhof-Parnas (EMP) pathway, is the most common pathway for glycolysis. The glucose is broken down to give ATP and NADH. Also, the lactose is hydrolyzed prior to the EMP pathway and this is done with the help of β-galactosidase.
5. Swiss cheese is also known as __________
a) Brie
b) Feta
c) Emmental
d) Camembert
View Answer
Explanation: Swiss cheese is a generic term used for yellow, medium-hard cheeses that resemble the traditional Emmental cheese found in Switzerland. The 2 varieties of Swiss cheese found in North America are Baby Swiss and Lucy Swiss.
6. Swiss cheese is a _________ cheese.
a) Hard, ripened
b) Soft, ripened
c) Soft, unripe
d) Hard, unripe
View Answer
Explanation: Cheeses can be classified based on their moisture content. Swiss cheese loses a lot of its moisture due to the ripening process. Ripening of cheese is the aging of cheese with the help of mold or bacteria. This gives cheese a stronger and sharper flavor.
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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