Food Biotechnology — Part 2 MCQs with Explanations

All the above is the correct answer to “Curd, milk, cheese and butter are produced with the use of”. This question is standard in competitive examination syllabi for Food Biotechnology.

Three is the correct answer to “With respect to ease of spoilage, foods are classified into how many categories”. This question is standard in competitive examination syllabi for Food Biotechnology.

Butter with buttery flavour and aroma is the correct answer to “The function of diacetyl In fermented milk products is to give”. This question is standard in competitive examination syllabi for Food Biotechnology.

Food yeast is the correct answer to “Torulopsis utilis is”. This question is standard in competitive examination syllabi for Food Biotechnology.

Citrus fruits is the correct answer to “Which among the following is not attached by bacterial species”. This question is standard in competitive examination syllabi for Food Biotechnology.

Pickles is the correct answer to “Which of the following foods may not be produced by microbial action”. This question is standard in competitive examination syllabi for Food Biotechnology.

Yeasts grow faster than molds is the correct answer to “Molds and yeasts are capable of spoilage of freshly cut fruits but yeasts are more often associated with it because”. This question is standard in competitive examination syllabi for Food Biotechnology.

Freezing is the correct answer to “Which of the following is most suitable method for preserving food containing heat- resistant bacteria”. This question is standard in competitive examination syllabi for Food Biotechnology.

All the above is the correct answer to “High sugar foods are spoilt by”. This question is standard in competitive examination syllabi for Food Biotechnology.

Spirulina maxima is the correct answer to “Which organisms used for Single Cell Protein production show the highest growth rate”. This question is standard in competitive examination syllabi for Food Biotechnology.

Potassium-meta bisulphite is the correct answer to “Which of the following preservative is used in the preparation of squash”. This question is standard in competitive examination syllabi for Food Biotechnology.

0.06 - 0.10% is the correct answer to “Sodium benzoate is added for the preservation of acidic fruits juice at the rate of”. This question is standard in competitive examination syllabi for Food Biotechnology.

Both A and B is the correct answer to “Yoghurt is produced with the help of”. This question is standard in competitive examination syllabi for Food Biotechnology.

All the above is the correct answer to “The main aroma and flavour of fermented milk products comes from”. This question is standard in competitive examination syllabi for Food Biotechnology.