FOOD TECHNOLOGY (12/06/2021)

Q1. Name the type of cheese similar to paneer?


A.Mozzarella cheese
B. Cottage cheese
C. Cheddar cheese
D. All of the above


Answer: Cottage cheese


  • Unsalted Cottage Cheese is called paneer and may sometimes have heavy cream in it. homemade cottage cheese is creamier and has a richer flavor and texture. Paneer is very common in India, Pakistan, Bangladesh made from cow or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk mostly with lemon juice. The type of cheese similar to paneer is Cottage Cheese.




Q2. Foods involved in foodborne infection due to Yersinia pseudotuberculosis?


A. Pork
B. Meat
C. Raw milk
D. All of the above


Answer: All of the above


  • Yersinia pseudotuberculosis is primarily an animal pathogen but may infect humans after the ingestion of contaminated food or water. Improperly pasteurized milk, ready-to-eat salad mix, oysters, and consumption of undercooked meals containing pork, other meats are the major causes of food-borne infection due to Yersinia pseudotuberculosis and other Yersinia species.




Q3. Erucic acid is an antinutritional factor commonly found in?


A. Apple
B. Barley
C. Cheese
D. Mustard


Answer: Mustard


  • Mustard oil may pose a serious risk because it contains high levels of erucic acid which is a monounsaturated fatty acid is present in several oils. Erucic acid is safe at low levels but at higher levels it is dangerous. Mustard oil is banned for edible consumption in the EU, USA, and Canada due to its erucic acid content. Accumulation of triglycerides in the heart; development of fibrotic lesions of the heart; increase in the risk of lung cancer; and anemia are the health problems due to consumption of erucic acid.




Q4. Range of water activity for cookies and crackers?


A. 0.5-0.6
B. 0.4-0.5
C. 0.45-0.55
D. 0.4-0.3


Answer: 0.4-0.3


  • The water activity scale extends from 0 (bone dry) to 1.0 (pure water) but most foods have a water activity level in the range of 0.2 for very dry foods to 0.99 for moist fresh foods. For Oreo Cookie water activity is 0.309 and for Animal Crackers water activity is 0.303. There is no microbial proliferation at 0.4-0.3 which is the Range of water activity for cookies and crackers.




Q5. Microorganism responsible for causing the ropiness of milk?


A. S.thermophilus
B. Lactobacillus bulgaricus
C. Lactococcus lactis
D. Alcaligens viscolactis


Answer: Alcaligens viscolactis


  • Bacterial ropiness is caused by bacteria such as Alcaligenes Viscolactis, micrococcus Freudenreichii, Enterobacter aerogenes, Klebsiella oxytoca, E. coli which can develop at low storage temperature. Ropiness is due to the slimy capsular material of the above-mentioned bacteria.



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