Chapter 7 CHEESE PROCESSING MCQs

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1. . Cheese is a rich source of:





2. . On the base of moisture contents, cheese is classified into groups:





3. . The liquid obtained after milk coagulation is called:





4. . Carbohydrate found in milk is:





5. . In cheddar cheese manufacturing, milk is cooled after pasteurization at:





6. . Enzyme commonly used in cheese making is:





7. . In cheddar cheese manufacturing, the curd is heated at:





8. . Pileup and flipping of curd is called:





9. . The storage of cheese at a specific temperature for a specific time is:





10. . Genuine Roquefort is made from:





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