1. . Cheese is a rich source of:
(A) Carbohydrates
(B) Vitamins
(C) Protein
(D) Minerals
2. . On the base of moisture contents, cheese is classified into groups:
(A) 2
(B) 4
(C) 3
(D) 5
3. . The liquid obtained after milk coagulation is called:
(A) Whey
(B) Buttermilk
(C) Skim milk
(D) Stirred yoghurt
4. . Carbohydrate found in milk is:
(A) Maltose
(B) Fructose
(C) Lactose
(D) Sucrose
5. . In cheddar cheese manufacturing, milk is cooled after pasteurization at:
(A) 28°C
(B) 38°C
(C) 32°C
(D) 42°C
6. . Enzyme commonly used in cheese making is:
(A) Lipase
(B) Pepsin
(C) Rennet
(D) Ligase
7. . In cheddar cheese manufacturing, the curd is heated at:
(A) 28°C
(B) 58°C
(C) 48°C
(D) 38°C
8. . Pileup and flipping of curd is called:
(A) Kneading
(B) Cheddaring
(C) Scalding
(D) Moulding
9. . The storage of cheese at a specific temperature for a specific time is:
(A) Incubation
(B) Inoculation
(C) Fermentation
(D) Ageing
10. . Genuine Roquefort is made from:
(A) Cow's milk
(B) Camel's milk
(C) Goat's milk
(D) Sheep's milk