Food Products Technology [GATE (Graduate Aptitude Test in Engineering) Food Technology]: Questions 39 - 44 of 80

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Question 39

Food Products Technology
Cheese

Appeared in Year: 2016

Question

MCQ▾

To produce Blue veined cheese, the curd is inoculated with strains of ________.

Choices

Choice (4)Response

a.

Brevibacterium linens

b.

Penicilium roqueforti

c.

Propioniobacterium shermanii

d.

Penicilium camemberti

Question 40

Food Products Technology
Pasteurization and Sterilization

Question

MCQ▾

Lactoferrin is an iron binding ________ that is inhibitory to a few food- borne bacteria.

Choices

Choice (4)Response

a.

Lipoprotein

b.

Glycoprotein

c.

Lactoprotein

d.

Dipeptide

Question 41

Food Products Technology
Extraction

Question

MCQ▾

The whey proteins include:

Choices

Choice (4)Response

a.

Beta-lactoglobulin

b.

Alpha-lactalbumin

c.

Both a. and b. are correct

d.

Question does not provide sufficient data or is vague

Question 42

Food Products Technology
Agmark

Question

MCQ▾

What is AGMARK?

Choices

Choice (4)Response

a.

It stands for agricultural marketing

b.

It represents agricultural management and regulation

c.

It is marketing seal issued on the graded agricultural commodity

d.

All of the above

Question 43

Food Products Technology
Fruit Juice

Question

MCQ▾

Fruit punches are made by mixing

Choices

Choice (4)Response

a.

25 % of total fruit juice and 65 % of sugar

b.

25 % of total fruit juice and 45 % of sugar

c.

45 % of total fruit juice and 25 % of sugar

d.

None of the above

Question 44

Food Products Technology
Addition of Preservatives and Food Additives

Question

MCQ▾

The process to extend the shelf life of food is

Choices

Choice (4)Response

a.

Food Technology

b.

Food Science

c.

Food Preservation

d.

Food Processing

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