The process by which milk is converted to curd is called – (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting

The process by which milk is converted to curd is called – (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting
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(3) Fermentation Explanation: Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. The remaining liquid, which contains only whey proteins, is the whey. In Asia, curds are essentially a vegetarian preparation using yeast to ferment the milk.
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The process by which milk is converted to curd is called (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting

Description : The process by which milk is converted to curd is called (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting

Last Answer : Fermentation

Fermentation of milk to curd is due to : (1) Mycobacterium (2) Staphylococcus (3) Lactobacillus (4) Yeasts

Description : Fermentation of milk to curd is due to : (1) Mycobacterium (2) Staphylococcus (3) Lactobacillus (4) Yeasts

Last Answer : Lactobacillus

Fermentation of milk to curd is due to (1) Mycobacterium (2) Staphylococcus (3) Lactobacillus (4) Yeast

Description : Fermentation of milk to curd is due to (1) Mycobacterium (2) Staphylococcus (3) Lactobacillus (4) Yeast

Last Answer : (3) Lactobacillus Explanation: When milk is heated to a temperature of 30-40°C and a small amount of old curd added to it, the Lactobacillus (bacteria) in that curd sample gets activated and multiplies

The process of controlled heating, called__________ was used to keep **** from spoiling. a. curdling b. fermentation c. pasteurization d. variolation

Description : The process of controlled heating, called__________ was used to keep wine from spoiling. a. curdling b. fermentation c. pasteurization d. variolation

Last Answer : b. fermentation

What happens when milk is converted into curd or yoghurt? -Biology

Description : What happens when milk is converted into curd or yoghurt? -Biology

Last Answer : answer:

Cheese and yoghurt are products of: (a) Pasteurization (b) Fermentation (c) Dehydration (d) Distillation

Description : Cheese and yoghurt are products of: (a) Pasteurization (b) Fermentation (c) Dehydration (d) Distillation

Last Answer : Ans. ((b))

___ is a milk process that makes milk more easily digested by those with a sensitive digestive system. a) Ionization b) Evaporation c) Pasteurization d) Homogenization

Description : ___ is a milk process that makes milk more easily digested by those with a sensitive digestive system. a) Ionization b) Evaporation c) Pasteurization d) Homogenization

Last Answer : d) Homogenization

Pasteurization is a process in which milk is Heated at

Description : Pasteurization is a process in which milk is Heated at

Last Answer : 630C for 30 min

The temperature for pasteurization of milk is selected so as to (a) Kill the micro-organisms (b) Kill all bacteria (c) Store it for long time without coagulation (d) Kill the micro organisms and other harmful bacteria

Description : The temperature for pasteurization of milk is selected so as to (a) Kill the micro-organisms (b) Kill all bacteria (c) Store it for long time without coagulation (d) Kill the micro organisms and other harmful bacteria

Last Answer : Ans:(c)

To achieve continuous pasteurization in milk, the milk needs to be heated to 161ºF for ____ seconds. a. 15 c. 10 b. 20 d. 5

Description : To achieve continuous pasteurization in milk, the milk needs to be heated to 161ºF for ____ seconds. a. 15 c. 10 b. 20 d. 5

Last Answer : a. 15

Curd from milk is caused by which bacteria? -General Knowledge

Description : Curd from milk is caused by which bacteria? -General Knowledge

Last Answer : The preparation of curd requires a lactobacillus bacteria, while yogurt is made using two specific strains of bacteria called Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other strains of lactic acid bacteria may also be added.

Curd from milk is caused by which bacteria? -General Knowledge

Description : Curd from milk is caused by which bacteria? -General Knowledge

Last Answer : The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way.

Curd from milk is caused by which bacteria? -General Knowledge

Description : Curd from milk is caused by which bacteria? -General Knowledge

Last Answer : The preparation of curd requires a lactobacillus bacteria, while yogurt is made using two specific strains of bacteria called Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other strains of lactic acid bacteria may also be added.

Conversion of milk to curd improves its nutritional value by increasing the amount of (a) vitamin D (b) vitamin A (c) vitamin B12 (d) vitamin E.

Description : Conversion of milk to curd improves its nutritional value by increasing the amount of (a) vitamin D (b) vitamin A (c) vitamin B12 (d) vitamin E.

Last Answer : c) vitamin B12

The most abundant prokaryotes helpful to humans in making curd from milk and in production of antibiotics are the ones categorisedas (a) cyanobacteria (b) archaebacteria (c) chemosynthetic autotrophs (d) heterotrophic bacteria.

Description : The most abundant prokaryotes helpful to humans in making curd from milk and in production of antibiotics are the ones categorisedas (a) cyanobacteria (b) archaebacteria (c) chemosynthetic autotrophs (d) heterotrophic bacteria.

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Milk converts into cogulated milk or curd with help of enzyme.

Description : Milk converts into cogulated milk or curd with help of enzyme.

Last Answer : Rennin

Which is responsible for converting milk into curd?

Description : Which is responsible for converting milk into curd?

Last Answer : Bacteria

Conversion of milk to curd improves its nutritional value by increasing the amount of (1) Vitamin D (2) Vitamin A (3) Vitamin B12 (4) Vitamin E

Description : Conversion of milk to curd improves its nutritional value by increasing the amount of (1) Vitamin D (2) Vitamin A (3) Vitamin B12 (4) Vitamin E

Last Answer : (3) Vitamin B12

The most abundant prokaryotes helpful to humans in marking curd from milk and in production of antibiotics are the ones categorised as (1) Heterotrophic bacteria (2) Cyanobacteria (3) Archaebacteria (4) Chemosynthetic autotrophs

Description : The most abundant prokaryotes helpful to humans in marking curd from milk and in production of antibiotics are the ones categorised as (1) Heterotrophic bacteria (2) Cyanobacteria (3) Archaebacteria (4) Chemosynthetic autotrophs

Last Answer : (1) Heterotrophic bacteria

The enzyme that coagulates milk into curd is (1) Rennin (2) Pepsin (3) Resin (4) Citrate

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“Retting” is a process associated with which crop? a. Groundnut b. Maize c. Rice d. Jute

Description : “Retting” is a process associated with which crop? a. Groundnut b. Maize c. Rice d. Jute

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________ performed extensive research with bacteria and developed the process known as pasteurization.?

Description : ________ performed extensive research with bacteria and developed the process known as pasteurization.?

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Description : Explain the following terms and name the crop with which each is associated:1. Retting 2. Ratooning 3. Ginning -Geography

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Explain in brief the following: (i) Retting (ii) Ginning (iii) Broadcasting -Geography

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Explain briefly what is meant by the term ‘Retting’? -SST 10th

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Retting of jute fibre is a

Description : Retting of jute fibre is a

Last Answer : Ans.Biochemical process 20. Sugarcane

Retting in jute is done at a temperature of? a 28° C b 30° C c 34° C d 36° C

Description : Retting in jute is done at a temperature of? a 28° C b 30° C c 34° C d 36° C

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For retting of jute the fermenting microbe used is (a) methanophilic bacteria (b) butyric acid bacteria (c) Helicobacter pylori (d) Streptococcus lactin.

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Retting is used in the processing of which of the following fibres: a. Cotton b. Linen c. Silk d. Viscose rayon

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The heat treatment applied to milk before distribution to stabilize and to remove disease causing bacteria is called as – (1) Pasteurisation (2) Fermentation (3) Coagulation (4) Homogenisation

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The heat treatment applied to milk before distribution to stabilize and to remove disease causing bacteria is called as : (1) Pasteurisation (2) Fermentation (3) Coagulation (4) Homogenisation

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Last Answer : Pasteurisation

Why does milk curdle? (a) Due to fermentation of lactose (b) Due to reaction of microbes (c) Due to overheating (d) Due to fungus growth

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Curd is sour due to presence of – (1) Tartaric acid (2) Lactic acid (3) Acetic acid (4) Oxalic acid

Description : Curd is sour due to presence of – (1) Tartaric acid (2) Lactic acid (3) Acetic acid (4) Oxalic acid

Last Answer : (2) Lactic acid Explanation: Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid ... solid masses, or curds. The remaining liquid, which contains only whey proteins, is the whey.

72. Measuring Biochemical Oxygen Demand (BOD) is a method used for (1) Working out the efficiency of R.B.Cs. about their capacity to carry oxygen (2) Estimating the amount of organic matter is sewage water (3) Working out the efficiency of oil driven automobile engines (4) Measuring the activity of Sacccharomyces cerevisae in producing curd on a commercial scale

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Last Answer : Estimating the amount of organic matter is sewage water

Curd is sour due to presence of (1) Tartaric acid (2) Lactic acid (3) Acetic acid (4) Oxalic acid

Description : Curd is sour due to presence of (1) Tartaric acid (2) Lactic acid (3) Acetic acid (4) Oxalic acid

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What is pasteurization ?

Description : What is pasteurization ?

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Temperature for LTLT pasteurization (a) 61-63°C (b) 42-49°C (c) 62-65°C (d) 51-65°C

Description : Temperature for LTLT pasteurization (a) 61-63°C (b) 42-49°C (c) 62-65°C (d) 51-65°C

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In H.T.S.T. pasteurization, which one of the following organisms is chosen as index organism for killing? 1) S.thermophilus 2) S.lactis 3) B.subtilis 4) M.tuberculosis

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Which enzyme is tested for cream pasteurization? a. Plasmin b. Phosphates c. Catalase d. peroxidase

Description : Which enzyme is tested for cream pasteurization? a. Plasmin b. Phosphates c. Catalase d. peroxidase

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What is the advantage of flash pasteurization? a. It Doesn't Get As Hot b. It Is Faster c. It Is Also Used For Solids, Not Just Liquids d. It Also Sterilizes The Liquid

Description : What is the advantage of flash pasteurization? a. It Doesn't Get As Hot b. It Is Faster c. It Is Also Used For Solids, Not Just Liquids d. It Also Sterilizes The Liquid

Last Answer : b. It Is Faster

Which of the following terms best fits the destruction of all living micobes, spores and viruses. a. Sanitization b. Sterilization c. Aseptic Technique d. Pasteurization

Description : Which of the following terms best fits the destruction of all living micobes, spores and viruses. a. Sanitization b. Sterilization c. Aseptic Technique d. Pasteurization

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Salmonellae can also be killed by A- Pasteurization B- Chlorination C- .boiling D- all of these

Description : Salmonellae can also be killed by A- Pasteurization B- Chlorination C- .boiling D- all of these

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Temperature and duration in Flash method of Pasteurization is A 62.9℃, 30 min B 71.6℃, 30 min C 71.6℃, 15 seconds D 62.9℃, 15 seconds

Description : Temperature and duration in Flash method of Pasteurization is A 62.9℃, 30 min B 71.6℃, 30 min C 71.6℃, 15 seconds D 62.9℃, 15 seconds

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Pasteurization

Description : Pasteurization

Last Answer : Pasteurization It is a partial sterilization method used to make milk safe and to improve its keeping properties. Different methods are as follows: Holder method: Here the milk is heated at 62.80C for 30 ... tank. Flash method: The milk is heated to 71.60C for 15 sec. and then cooled quickly.

Treatment of seeds at low temperature under moist conditions to break its dormancy is called (a) stratification (b) scarification (c) vernalization (d) chelation.

Description : Treatment of seeds at low temperature under moist conditions to break its dormancy is called (a) stratification (b) scarification (c) vernalization (d) chelation.

Last Answer : (c) vernalization

The response of different organisms to the environmental rhythms of light and darkness is called (a) vernalization (b) photoperiodism (c) phototaxis (d) phototropism.

Description : The response of different organisms to the environmental rhythms of light and darkness is called (a) vernalization (b) photoperiodism (c) phototaxis (d) phototropism.

Last Answer : b) photoperiodism

The **** is prepared by the process of - (1) fermentation (2) catalysation (3) conjugation (4) displacement

Description : The wine is prepared by the process of - (1) fermentation (2) catalysation (3) conjugation (4) displacement

Last Answer : (1) fermentation Explanation: Like lactic acid fermentation, alcoholic fermentation generates NAD+ so that glycolysis can continue to produce ATP. However, alcoholic fermentation in yeast produces ethyl alcohol instead of lactic acid as a waste product.

What is vernalization? -Biology

Description : What is vernalization? -Biology

Last Answer : answer:

Is vernalization the same as scarification? -Biology

Description : Is vernalization the same as scarification? -Biology

Last Answer : answer: