SSC CPO – SSC CPO Test 11

Read the passage carefully and choose the correct answer to each question out of the four alternatives.<br><br> The very word 'cheese' makes one's palate flutter. In India cheeses are a luxury thanks to their price tags and per capita availability of milk but in developed countries they are a part of the daily meal. Dozens of cheeses are available today in hotels, kiosks, restaurants and distinguished households in advanced countries. Basically, a cheese is made when curd is drained off whey. The simplest form of cheese is the cottage cheese and it is the mother of all cheeses, for it is the basic ingredient in the making of all types of cheeses. Modern types of non­vegetarian cheese was invented when the milk carried in pouch made out of sheep's stomach curdled due to rennet's effect in milk in the presence of sun's heat and produced a tasty coagulated milk by separating curd and whey. It is the bacteria which gives every cheese its character. <br><br> Fresh cheese becomes sweeter as bacteria starts feeding upon its lactic acid. It also breaks down its casein and this adds to the flavour. Cheese is best digested when lightly cooked. It is best kept in a fridge in a ventilated cover. Many cheeses are surface ripened by deliberate introduction of bacteria or moulds. Complex chemical processes transfer the casein on the surface into other compounds forming a protective surface like a rind.

If someone is a connoisseur of cheese, he/she ­

Read the passage carefully and choose the correct answer to each question out of the four alternatives.<br><br> The very word 'cheese' makes one's palate flutter. In India cheeses are a luxury thanks to their price tags and per capita availability of milk but in developed countries they are a part of the daily meal. Dozens of cheeses are available today in hotels, kiosks, restaurants and distinguished households in advanced countries. Basically, a cheese is made when curd is drained off whey. The simplest form of cheese is the cottage cheese and it is the mother of all cheeses, for it is the basic ingredient in the making of all types of cheeses. Modern types of non­vegetarian cheese was invented when the milk carried in pouch made out of sheep's stomach curdled due to rennet's effect in milk in the presence of sun's heat and produced a tasty coagulated milk by separating curd and whey. It is the bacteria which gives every cheese its character. <br><br> Fresh cheese becomes sweeter as bacteria starts feeding upon its lactic acid. It also breaks down its casein and this adds to the flavour. Cheese is best digested when lightly cooked. It is best kept in a fridge in a ventilated cover. Many cheeses are surface ripened by deliberate introduction of bacteria or moulds. Complex chemical processes transfer the casein on the surface into other compounds forming a protective surface like a rind.

When milk 'curdles' or 'coagulates' it becomes­

Read the passage carefully and choose the correct answer to each question out of the four alternatives.<br><br> The very word 'cheese' makes one's palate flutter. In India cheeses are a luxury thanks to their price tags and per capita availability of milk but in developed countries they are a part of the daily meal. Dozens of cheeses are available today in hotels, kiosks, restaurants and distinguished households in advanced countries. Basically, a cheese is made when curd is drained off whey. The simplest form of cheese is the cottage cheese and it is the mother of all cheeses, for it is the basic ingredient in the making of all types of cheeses. Modern types of non­vegetarian cheese was invented when the milk carried in pouch made out of sheep's stomach curdled due to rennet's effect in milk in the presence of sun's heat and produced a tasty coagulated milk by separating curd and whey. It is the bacteria which gives every cheese its character. <br><br> Fresh cheese becomes sweeter as bacteria starts feeding upon its lactic acid. It also breaks down its casein and this adds to the flavour. Cheese is best digested when lightly cooked. It is best kept in a fridge in a ventilated cover. Many cheeses are surface ripened by deliberate introduction of bacteria or moulds. Complex chemical processes transfer the casein on the surface into other compounds forming a protective surface like a rind.

The word 'palate' means the sense of­