Food Biotechnology MCQs (Quiz 5) Posted on May 22, 2026Author agropublishers 0 1. Proteolysis in spoiled milk mainly involves breakdown of ______________ Proteins Minerals Carbohydrates Lipids 2. Proteolysis in milk spoilage results in ______________ Increased vitamins Bitter flavor Sweet taste Loss of lactose 3. Cellulase is an enzyme that breaks down _______ Cellulose Proteins Pectin Lipids 4. Citrus fruits are relatively resistant to bacterial spoilage because _________________ They contain no water They lack nutrients They contain high protein Their pH is low 5. Microbial rennet is mainly used in the dairy industry for ___________ Lactose fermentation Milk pasteurization Protein synthesis Milk coagulation during cheese production 6. In food biotechnology, pectinase is widely used for ______________ Protein coagulation Fruit juice clarification Nitrogen fixation DNA sequencing 7. Pectin is commonly found in the cell walls of ____________ Fungi Fruits Animals Bacteria 8. Which technology is commonly used in food metabolomics? ELISA PCR Mass spectrometry Autoclaving 9. Which enzyme is most important in the degradation of plant tissues? Lipase Urease Catalase Pectinase 10. Controlled fermentation helps improve food _______ Spoilage rate Pathogen survival Safety and shelf life Toxicity Loading … Question 1 of 10
