This is an MCQ-based quiz on the topic of Yeast Management & Microbiology
This includes the following:-
Yeast Handling in Brewery
Yeast Condition and Surplus Yeast
Yeast Propagation
Product Spoilage
Minimizing Risk of Spoilage
Sampling and Testing
The yeast cake is stored in the refrigerator at _________
Which of the following difficulty arises when yeast is stored as a pressed cake?
Prolonged storage of yeast as a cake may lead to _________________
Which of the following is not an advantage of storing yeast as a slurry?
The yeast storage is made of _____________
The attemperation in slurry form is assisted by ______________
What is the function of the microbiological filter?
The rheological properties of yeast slurry fit in ___________
Which of the following bacteria is responsible for the development of potential carcinogens?
Who proposed the use of polymyxin B?
Which of the following antibiotics is suitable for the use in dairy industries?
Who studied the effects of acid washing on 16 yeast strains?
The pH of the combination of ammonium persulphate and phosphoric acid is more effective than acid lower pH lower than 2.2.
Tyrothricin is an anti-oxidant.