What is the primary ingredient used to make yogurt?
(a) Milk
(b) Sugar
(c) Eggs
(d) Flour

Answer. (a)

Which type of bacteria is commonly used in the fermentation process to make yogurt?
(a) Lactobacillus
(b) Escherichia coli
(c) Streptococcus
(d) Salmonella

Answer. (a)

Which nutrient is yogurt particularly rich in?
(a) Vitamin C
(b) Calcium
(c) Iron
(d) Potassium

Answer. (b)

Which language is the word “yogurt” derived from?
(a) Latin
(b) Sanskrit
(c) French
(d) Arabic

Answer. (b)

Who is often credited with introducing yogurt to Western Europe in the early 20th century and popularizing its consumption as a health food?
(a) Sri Ramanujan
(b) John Dalton
(c) John Harvey Kellogg
(d) Albert Einstein

Answer. (c)

What is the primary process involved in the fermentation of milk to make yogurt?
(a) Pasteurization
(b) Homogenization
(c) Fermentation
(d) Emulsification

Answer. (c)

Which microorganisms are responsible for the fermentation of milk into yogurt?
(a) Yeast
(b) Bacteria
(c) Fungi
(d) Viruses

Answer. (b)

The lactic acid produced during the fermentation process in yogurt-making?
(a) Creaminess
(b) Sweetness
(c) Sourness
(d) Color

Answer. (c)

What is the primary difference between Greek yogurt and regular yogurt?
(a) Greek is strained to remove whey, making it thicker and creamier.
(b) Greek is fermented with different bacteria strains.
(c) Greek is made from goat’s milk, while regular yogurt is made from cow‘s milk.

Answer. (a)

What is responsible for the higher protein content of Greek yogurt?
(a) Additional milk added during production
(b) Longer fermentation time
(c) Straining process that removes liquid whey
(d) Different bacterial cultures used

Answer. (c)

Which country is one of the largest exporters of yogurt products in the world?
(a) Croatia
(b) Norway
(c) United States
(d) Mexico

Answer. (c)

Which yogurt brand is known for its iconic blue and white packaging?
(a) Chobani
(b) Yoplait
(c) FAGE
(d) Oikos

Answer. (b)

Which brand, founded in New York in 2007, is famous for its Greek yogurt?
(a) Chobani
(b) Activia
(c) Müller
(d) Siggi’s

Answer. (a)

Yogurt means –
(a) Fatty milk
(b) Fermented milk
(c) Sour Milk
(d) Salted Milk

Ans. (b)

What is the primary advantage of using sheep’s milk to make yogurt?
(a) Lower cost of production
(b) Lower environmental impact
(c) Higher milk yield per sheep
(d) Unique flavor and creaminess

Answer. (d)

What is the primary difference between Skyr and traditional yogurt?
(a) Skyr is made from cow’s milk, while traditional is made from sheep’s milk.
(b) Skyr is strained to remove whey, making it thicker, while traditional is not strained as much.
(c) Skyr is always sweetened, while traditional is typically plain.
(d) Skyr is a fermented cheese, not yogurt.

Answer. (b)

What is the traditional Icelandic method of thickening yogurt, which contributes to its protein content?
(a) Boiling
(b) Straining
(c) Whipping
(d) Freezing

Answer. (b)

Which French term is often used to describe French-style yogurt?
(a) Crème brûlée
(b) Au gratin
(c) Crème fraîche
(d) Faisselle

Answer. (d)

What is the name of the traditional French glass jar used for packaging and serving French-style yogurt?
(a) Baguette
(b) Brioche
(c) Pot de Crème
(d) Croissant

Answer. (c)

What is the primary reason people choose soy yogurt?
(a) Higher fat content
(b) Lower protein content
(c) Lactose intolerance or dairy allergies
(d) Creamier texture

Answer. (c)

Which of the following vitamins is commonly added to soy yogurt?
(a) Vitamin B12
(b) Vitamin D
(c) Vitamin K
(d) Vitamin E

Answer. (b)

Which nutrient found in almond yogurt makes it a source of healthy fats?
(a) Calcium
(b) Fiber
(c) Monounsaturated fats
(d) Vitamin C

Answer. (c)

Which of the following vitamins is commonly added to cashew yogurt to enhance its nutritional value?
(a) Vitamin B12
(b) Vitamin D
(c) Vitamin K
(d) Vitamin A

Answer. (a)

What type of microorganisms are used to ferment milk into kefir?
(a) Bacteria
(b) Yeast
(c) Both bacteria and yeast
(d) Mold

Answer. (c)

What is a common health benefit associated with kefir consumption?
(a) Weight loss
(b) Reduced cholesterol levels
(c) Allergic reactions
(d) Increased lactose intolerance

Answer. (b)

What is the recommended temperature range for storing yogurt to maintain its freshness?
(a) 32°F to 40°F (0°C to 4°C)
(b) 50°F to 60°F (10°C to 15°C)
(c) 0°F to -10°F (-18°C to -23°C)
(d) Room temperature

Answer. (a)

How long can you typically store unopened yogurt in the refrigerator before somebody consumes it?
(a) 1-2 days
(b) 1-2 weeks
(c) 1-2 months
(d) 6-12 months

Answer. (b)

What should you avoid doing with yogurt to prevent changes in texture and flavor during storage?
(a) Keeping it in the freezer
(b) Storing it in an airtight container
(c) Placing it in direct sunlight
(d) Refrigerating it upside down

Answer. (c)

Which of the following is a potential benefit of consuming yogurt?
(a) Improved vision
(b) Increased bone strength
(c) Enhanced lung capacity
(d) Reduced skin wrinkles

Answer. (b)

What is the term for the live beneficial bacteria found in yogurt that can support digestive health?
(a) Probiotics
(b) Antioxidants
(c) Enzymes
(d) Vitamins

Answer. (a)

Which nutrient is commonly found in yogurt and can help with weight management when part of a calorie-controlled diet?
(a) Vitamin C
(b) Iron
(c) Protein
(d) Fiber

Answer. (c)

What is used as a thickening agent in many vegan yogurts to achieve a creamy texture similar to traditional yogurt?
(a) Gelatin
(b) Honey
(c) Cornstarch
(d) Pectin

Answer. (d)

In savory yogurt recipes, such as dips or sauces, what type of ingredient is often used to add a tangy flavor and acidity?
(a) Sugar
(b) Salt
(c) Lemon juice
(d) Cinnamon

Answer. (c)

Which fruit is a popular choice for adding natural sweetness and flavor to yogurt recipes like parfaits and smoothie bowls?
(a) Nuts
(b) Pineapple
(c) Avocado
(d) Ice Cream

Answer. (b)

Yogurt Quiz

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Anu Dev

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About the author

Anu Dev