Q. No.The conversion of milk to curd also lead to
(1) Increasing vitamin B6
(2) Increasing vitamin B12
(3) Increasing vitamin C
(4) Increasing vitamin D
(1) Increasing vitamin B6
(2) Increasing vitamin B12
(3) Increasing vitamin C
(4) Increasing vitamin D
Which of the following is not facilitated by LAB?
1. Increasing nutritional quality
2. Increasing vitamin B12 in curd
3. Checking disease causing microbes in intestine
4. Conversion of milk to curd
The puffed-up appearance of dough of idli and dosa is due to
(1) Fermentation
(2) Carbon dioxide
(3) Both A and B
(4) High temperature
Which metabolic pathway is taking place if carbon dioxide is causing puffed up appearance in dough of idli and dosa?
(1) Glycolysis
(2) Fermentation
(3) Kreb cycle
(4) PPP
The dough of bread is fermented by
(1) Saccharomyces cerevisiae
(2) Saccharomyces sharmani
(3) Propionibacterium sharmanii
(4) Baker's bacteria
Toddy is prepared by
(1) Fermentation of sap from palms
(2) Fermentation of latex from todes
(3) Fermentation of latex from coconut
(4) Fermentation of leaves from conifers
The oldest food item in which microbes are used is
(1) Cheese
(2) Juices
(3) Breads
(4) Both A and C
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
The particular flavor of Roquefort cheese is due to
(1) Fungus
(2) Bacteria
(3) Algae
(4) Protozoan
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