Q. No.Propionibacterium sharmanii is responsible for
(1) Large holes in Roquefort cheese
(2) Large holes in Swiss Cheese
(3) Ripening of Roquefort Cheese
(4) Ripening of Swiss cheese
(1) Large holes in Roquefort cheese
(2) Large holes in Swiss Cheese
(3) Ripening of Roquefort Cheese
(4) Ripening of Swiss cheese
The particular flavor of Roquefort cheese is due to
(1) Fungus
(2) Bacteria
(3) Algae
(4) Protozoan
The varieties of cheese are not known by their
(1) Characteristic texture, flavor, taste
(2) Characteristic texture and flavor
(3) The specificity coming from microbes used
(4) Characteristic shape and texture
Which of the following is related to traditions of South India?
(1) Toddy, a food
(2) Toddy, a drink
(3) Todue, a food
(4) Todue, a drink
For the fermentation of which of the following options, microbes are not used?
(1) Fish
(2) Soyabean
(3) Bamboo leaves
(4) Cheese
Which of the following is not an example of of industrial products which are synthesized by microbes?
(1) Beverages
(2) Antibiotics
(3) Curd
(4) Beer
The yeast which is used for the fermentation of malted cereals and fruit juices is known as
(1) Baker's yeast
(2) Brewer's yeast
(3) Phycomycetes fungi
(4) Duteromycetes fungi
Which of the following drinks is produced by without distillation?
(1) Wine
(2) Whisky
(3) Brandy
(4) Rum
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