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People completed the quiz: 59
People successfully passed the quiz: 27
Current max score of the quiz: 100 points
Current quiz passing score: 70% or 70 points
 
Users' max score: 90 points
Users' min score: 0 points
Users' average score: 37 points


Questions
1

Which of the following should be absent from the final product?

Options Count    
Calcium 5 8%
Proteins 3 5%
Aflatoxin 39 66%
Non pathogen microorganisms 12 20%
2

Which of the following is not a CCP?

Options Count    
Raw milk tanks 16 27%
Filtration 9 15%
. Cooling 22 37%
Maturation 12 20%
3

“Feta cheese” is made of?

Options Count    
Sheep’s milk 24 40%
Goat’s milk 15 25%
Cow’s milk 13 22%
Sheep’s and Cow’s milk 8 13%
4

Mechanical filtration prevents the presence of?

Options Count    
Physical hazards 31 53%
Chemical hazards 6 10%
Microbial hazards 15 26%
Prevents nothing 6 10%
5

What is the influence of dry salting?

Options Count    
Cheese ripening 16 28%
Microbial growth and activity 18 32%
Enzymes’ activity 11 19%
Duration of pasteurisation 12 21%
6

Which of the following microorganism is not in a starter culture?

Options Count    
Lactobacillus bulgaricus 5 9%
Streptococcus thermophilus 8 14%
Lactococcus lactis 4 7%
E. Coli 40 70%
7

In pasteurisation which factor is monitored?

Options Count    
pH 11 19%
Acidity 8 14%
Temperature 33 57%
Milk density 6 10%
8

What is the shelf life of “feta cheese”?

Options Count    
One year 41 72%
Two years 8 14%
Three years 2 4%
Four years 6 11%
9

The product is kept refrigerated under (temperature oC)?

Options Count    
5 10 17%
4 26 44%
12 10 17%
8 13 22%
10

Which is the most important step of the manufacturing process?

Options Count    
Cooling 12 21%
Curd cutting 5 9%
Pasteurisation 30 52%
Filtration 11 19%

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