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Biology 12 Ch-27 BIOLOGY AND HUMAN WELFARE- 46
1.
Which of the following is the reason of characteristic flavour of cheeses?
Action of microbes during manufacture
Both of these
Type of milk
None of these
2.
Which of the following is the reason of characteristic flavour of cheeses?
Type of milk
Both of these
Action of microbes during storage
None of these
3.
Which of the following is the reason of characteristic flavour of cheeses?
Action of microbes during manufacture
Type of milk
All of these
Action of microbes during storage
4.
Different species of ...................can oxidize a variety of organic compounds to produce organic acids?
Streptococcus
Lactobacillus
Yeast
Penicillium
5.
Which of the following is produced from beer due to Penicillium?
Cheese
Yoghurt
Custard
Vinegar
6.
Which of the following is produced from cider due to Penicillium?
Custard
Cheese
Vinegar
Yoghurt
7.
Which of the following is produced from wine due to Penicillium?
Vinegar
Yoghurt
Cheese
Custard
8.
What is the yeast called that is used to produce gyle?
Multi-yeast
Non-yeast
Second yeast
First yeast
9.
What is the beer called that is produced from first yeast?
Gyle
Pyle
Zyle
Nyle
10.
What is gyle?
Rough kind of cheese formed from second yeast
Rough kind of beer formed from first yeast
Rough kind of cheese formed from first yeast
Rough kind of beer formed from second yeast
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