How does bacteria save milk?

Directions: Read the passage and answer the question that follows.

Cheese is a method to preserve milk in which cheese becomes completely different from milk. Cheese, however, has its own interesting and yummy taste. Cheese production is usually carried out with the help of bacteria (some are really good bacteria) and certain enzymes and natural acids which change the liquid milk into solid or semi-solid. The proteins and fats present in the milk are maintained by the saving action of such bacteria and enzyme products. The main ingredients which preserve cheese are salt and acids. The most important process in cheese-making, especially cheddar, which is one of its types, involves some basic steps. Bacteria and enzymes convert the lactose sugar present in milk into lactic acid. The rennet modifies milk proteins called caseinogens into insoluble casein. The casein, then turns into a gel-like product called curd. The curd stores most of the fat and calcium from the milk as well. The thick curd is pressed with a cheese press to solidify the cheese. The cheese is then stored in a dark, cool room for nine to twelve months to develop its taste and thickness by the good bacteria present. Some may have also seen holes in certain cheese. They are due to the presence of a special kind of bacteria which acts on cheese during the ripening or storage stage. Cheese-making  is a complex process, but it preserves the milk proteins and sugars which keep one healthy for long.

Why is cheese kept in a dark, cool room?

Directions: Read the passage and answer the question that follows.

Cheese is a method to preserve milk in which cheese becomes completely different from milk. Cheese, however, has its own interesting and yummy taste. Cheese production is usually carried out with the help of bacteria (some are really good bacteria) and certain enzymes and natural acids which change the liquid milk into solid or semi-solid. The proteins and fats present in the milk are maintained by the saving action of such bacteria and enzyme products. The main ingredients which preserve cheese are salt and acids. The most important process in cheese-making, especially cheddar, which is one of its types, involves some basic steps. Bacteria and enzymes convert the lactose sugar present in milk into lactic acid. The rennet modifies milk proteins called caseinogens into insoluble casein. The casein, then turns into a gel-like product called curd. The curd stores most of the fat and calcium from the milk as well. The thick curd is pressed with a cheese press to solidify the cheese. The cheese is then stored in a dark, cool room for nine to twelve months to develop its taste and thickness by the good bacteria present. Some may have also seen holes in certain cheese. They are due to the presence of a special kind of bacteria which acts on cheese during the ripening or storage stage. Cheese-making  is a complex process, but it preserves the milk proteins and sugars which keep one healthy for long.

What is the passage about?

Directions: Read the passage and answer the question that follows.

Cheese is a method to preserve milk in which cheese becomes completely different from milk. Cheese, however, has its own interesting and yummy taste. Cheese production is usually carried out with the help of bacteria (some are really good bacteria) and certain enzymes and natural acids which change the liquid milk into solid or semi-solid. The proteins and fats present in the milk are maintained by the saving action of such bacteria and enzyme products. The main ingredients which preserve cheese are salt and acids. The most important process in cheese-making, especially cheddar, which is one of its types, involves some basic steps. Bacteria and enzymes convert the lactose sugar present in milk into lactic acid. The rennet modifies milk proteins called caseinogens into insoluble casein. The casein, then turns into a gel-like product called curd. The curd stores most of the fat and calcium from the milk as well. The thick curd is pressed with a cheese press to solidify the cheese. The cheese is then stored in a dark, cool room for nine to twelve months to develop its taste and thickness by the good bacteria present. Some may have also seen holes in certain cheese. They are due to the presence of a special kind of bacteria which acts on cheese during the ripening or storage stage. Cheese-making  is a complex process, but it preserves the milk proteins and sugars which keep one healthy for long.

Which of the following statements is true?

Directions: Read the passage and answer the question that follows.

Cheese is a method to preserve milk in which cheese becomes completely different from milk. Cheese, however, has its own interesting and yummy taste. Cheese production is usually carried out with the help of bacteria (some are really good bacteria) and certain enzymes and natural acids which change the liquid milk into solid or semi-solid. The proteins and fats present in the milk are maintained by the saving action of such bacteria and enzyme products. The main ingredients which preserve cheese are salt and acids. The most important process in cheese-making, especially cheddar, which is one of its types, involves some basic steps. Bacteria and enzymes convert the lactose sugar present in milk into lactic acid. The rennet modifies milk proteins called caseinogens into insoluble casein. The casein, then turns into a gel-like product called curd. The curd stores most of the fat and calcium from the milk as well. The thick curd is pressed with a cheese press to solidify the cheese. The cheese is then stored in a dark, cool room for nine to twelve months to develop its taste and thickness by the good bacteria present. Some may have also seen holes in certain cheese. They are due to the presence of a special kind of bacteria which acts on cheese during the ripening or storage stage. Cheese-making  is a complex process, but it preserves the milk proteins and sugars which keep one healthy for long.

Which word in the passage is opposite in meaning to ‘remain the same’?

Directions: Read the passage and answer the question that follows.

Cheese is a method to preserve milk in which cheese becomes completely different from milk. Cheese, however, has its own interesting and yummy taste. Cheese production is usually carried out with the help of bacteria (some are really good bacteria) and certain enzymes and natural acids which change the liquid milk into solid or semi-solid. The proteins and fats present in the milk are maintained by the saving action of such bacteria and enzyme products. The main ingredients which preserve cheese are salt and acids. The most important process in cheese-making, especially cheddar, which is one of its types, involves some basic steps. Bacteria and enzymes convert the lactose sugar present in milk into lactic acid. The rennet modifies milk proteins called caseinogens into insoluble casein. The casein, then turns into a gel-like product called curd. The curd stores most of the fat and calcium from the milk as well. The thick curd is pressed with a cheese press to solidify the cheese. The cheese is then stored in a dark, cool room for nine to twelve months to develop its taste and thickness by the good bacteria present. Some may have also seen holes in certain cheese. They are due to the presence of a special kind of bacteria which acts on cheese during the ripening or storage stage. Cheese-making  is a complex process, but it preserves the milk proteins and sugars which keep one healthy for long.

Directions: Choose the word that is opposite in meaning to the given word.

Optional

Directions: Fill in the blank.

My sister is old enough to ________ the problem.

Directions: Choose the word that is opposite in meaning to the given word.

Exterior

Directions: Choose the word that is similar in meaning to the bold word.

The director did not want to be bothered with mundane concerns.

Directions: Fill in the blanks.

Tempers ran high among the old timers who _________ the young mayor and his ______ city council.

Directions: Choose the word that is opposite in meaning to the word given in capital letters.

EXPOUND

Directions: In the sentence given below, a group of words is italicised. There may be an error in it. The sentence can be made meaningful and correct by replacing the italicised part with one of the given options. The number of that option is the answer. If no correction is required, mark (4) as the answer.

The culprit was given the benefit of doubt.

Directions: The following sentence has been split into three parts - (1), (2) and (3). If there is any grammatical error in any of these parts, that is the answer. If there is no error, the answer is (4).

(1) As you miss a home or car loan installment, (2) not only are you slapped with a penalty, (3) but your credit score also suffers. (4) No error

Directions: Choose the most logical order of sentences to construct a coherent paragraph.

(A) That’s what experts across the globe are saying. (B) He has always dug around for fossils. (C) But this time, P. K. Bose has made a staggering find. (D) The unassuming professor from Calcutta unearthed fossils that prove that life existed much earlier than what was believed till now.

Directions: Select the word that is similar in meaning to the given word.

CONJECTURE