Test Preparation on Microbes in Human Welfare –I Biology Test Series for NEET - 2020
1.
In olden days cheese was prepared by
(b) In old days, cheese was prepared by using the enzyme "rennet" from the lining of stomach of sheep and goat.
2.
Large holes in Swiss cheese are due to bacterium
(a) Large holes in the swiss cheese are due to production of large amount of CO2 by a bacterium named Propionibacterium sharmanii. The Roquefort cheese is ripened by growing a specific fungus on them, which gives them a particular flavour.
3.
Rennet is used in
(b) Rennet is obtained from calf stomach and used in the preparation of cheese.
4.
Butter is produced from
5.
Which of the following organism is useful in the preparation of roquefort cheese
6.
Dough kept overnight in warm weather becomes soft and spongy because of
7.
Cheeses are usually classified on the basis of
8.
The micro-organism grown on molasses and sold as a food flavouring substance is
9.
Cheese is prepared from
(d) Cheese is prepared from milk with the help of Streptococcus lactis, S. Cremoris, Leuconostoc citrovorum, Lactobacillus sp. etc.