Biology·MCQ Practice

Microbes in Household Food Processing — MCQ Practice

NEET UG

Version 1Updated 21 Mar 2026

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Test your knowledge. Click “Solve” to reveal options, select your answer, then check the result. 6 questions available.

Q1easy

Which of the following microorganisms is primarily responsible for the leavening of bread dough?

Q2easy

Which gas is primarily responsible for the 'puffed-up' appearance of idli and dosa batter?

Q3medium

Which of the following is NOT a direct benefit of microbial fermentation in household food processing?

Q4medium

The large holes in Swiss cheese are due to the production of a large amount of $CO_2$ by a bacterium named:

Q5easy

Which of the following is an enzyme commonly used to coagulate milk proteins during cheese production?

Q6medium

Which of the following statements about probiotics is correct?