Microbiology MCQ//6

  26.  Propionibacterium is used in making cheese:

a.      For making tasty

b.      For making holes in cheese

c.        As preservative

d.      For maturation

   27.  Starter culture used in preparation of yoghurt are:

a.      Lactobacillus bulgaricus and Streptococcus

b.      Lactobacillus and Streptococcus durans

c.       Fusarium and Saccharomyces

d.      S. mutans and Leuconostoc

   28.  Salting in cheese manufacturing is used for:

a.      Taste

b.      Preservation

c.       Hardening

d.      Curing

   29.  Which reagent is used to detect NH3?

a.      Thomas drops reagent

b.      Kovac’s reagent

c.       Oxidase reagent

d.      Nessler’s reagent

   30.  Kheldehal method is used for:

a.      Lipid estimation

b.      Carbohydrate estimation

c.       Nitrogen estimation

d.      O₂ estimation