WorksheetsXII - ZOO - CH - 8 i Microbes in H welfare
Total questions: 10
Worksheet time: 3mins
The organisms responsible for converting milk into curd is
A) Lactobacillus
B) Propionibacterium sharmanii
C) LAB
D) Both (a) and (c)
The vitamin whose content increases during curd formation by lactic acid bacteria is
A) Vitamin C
B) Vitamin D
C) Vitamin 𝐵 12
D) Vitamin E
The small amount of curd added to the fresh milk to convert it into curd is called
A) starter
B) inoculum
C) implant
D) both (A) and (B)
Yeast is used in the production of
A) citric acid and lactic acid
B) lipase and pectinase
C) bread and beer
D) cheese and butter
Big holes in Swiss cheese are made by a
A) a machine
B) methanogens
C) the bacterium producing a large amount of carbon dioxide
D) Lactobacillus
How many of the following beverages are produced by distillation of the fermented broth?
1. Whisky 2. wine 3. rum 4. brandy 5. beer
A) 5
B) 4
C) 3
D) 1
Which of the following bacteria converts milk into curd ?
(a) Propionibacterium
(b) Lactobacillus
(c) Streptococcus
(d) Bacillus
The bacterium that commonly lives in animal and human intestine is
(a) Bacillus anthracis
(b) Vibrio cholerae
(c) Escherichia coli
(d) Corynebacterium
Which gas is responsible for the puffed-up appearance of dough?
(a) CO2
(b) O2
(c) SO2
(d) NO2
Saccharomyces cerevisiae is employed in production of
(a) idli
(b) beer
(c) bread
(d) all of these
