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MCQ Science and Technology Part II Class 10 Chapter 7 Maharashtra Board

Introduction to Microbiology

1. What does applied microbiology involve?

Question 1 of 20

2. What is the primary focus of industrial microbiology?

Question 2 of 20

3. What is a key feature of industrial microbiology?

Question 3 of 20

4. Which process is used to convert milk into yoghurt?

Question 4 of 20

5. Which bacteria are primarily used in yoghurt production?

Question 5 of 20

6. What compound gives yoghurt its characteristic taste?

Question 6 of 20

7. What is added to milk to maintain protein content in industrial yoghurt production?

Question 7 of 20

8. Which microbe is used to produce cheese?

Question 8 of 20

9. What enzyme is used to produce vegetarian cheese?

Question 9 of 20

10. Why is milk pasteurized in dairy product production?

Question 10 of 20

11. What coagulates milk proteins during fermentation?

Question 11 of 20

12. Which type of butter uses microbes for production?

Question 12 of 20

13. What is the role of Streptococcus thermophilus in yoghurt production?

Question 13 of 20

14. What is removed from yoghurt to give cheese its dense texture?

Question 14 of 20

15. Which cheese is very hard and ripened for 12–18 months?

Question 15 of 20

16. What characterizes probiotics?

Question 16 of 20

17. Which microbe is found in probiotic products?

Question 17 of 20

18. What is a benefit of probiotics in the intestine?

Question 18 of 20

19. Which product is a form of probiotic food?

Question 19 of 20

20. Why are probiotics used in poultry treatment?

Question 20 of 20


 

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