III UG quiz

What is the purpose of the dye reduction test (MBRT) in food microbiology?

• Measurement of microbial load
  
  

• Detection of food colorants

• Assessment of food texture
  
  

• Identification of foodborne pathogens

 Which of the following is added to milk for better flavored buttermilk?

• Sodium acetate

• Glucose

• Sodium citrate
  
  

• Acetic acid

Which microorganism is commonly used in the fermentation of sauerkraut?

• Lactobacillus bulgaricus

• E.Coli

• Staphylococcus aureus

• Saccharomyces cerevisiae

 In the context of food microbiology, what does HACCP stand for?

• Hazard Analysis and Critical Control Points
  
  

• High Altitude Cooking and Cooling Process

• Highly Advanced Cold Chain Preservation

• Healthy and Certified Culinary Practices

Which of the following is fermented by both, lactic acid bacteria and yeast?

• Kefir

• Yoghurt

• Butter

• Cider

Which of the following microbe is used in the production of blue cheese?

• Rhizopus stolonifer

• Streptococcus thermophilus
  
  

• Lactobacillus bulgaricus

• Penicillium roqueforti
  
  

Nitrates maintain the red color of the preserved meat and

• Lowers Moisture content

• Reduces pH

• Inhibit the growth of Clostridium spores

• lower water activity

Full form of TDT

Erwinia carotovora is the causative agent of soft rot in

Water activity is closely related to

• RH

• Moisture content

• pH

• Temperature