Question

which two main probiotic strains does the video identify as commonly used in yogurt? * 1 point
a. escherichia coli and salmonella enterica
b. lactobacillus bulgaricus and streptococcus thermophilus
c. bacillus subtilis and clostridium botulinum
d. saccharomyces cerevisiae and candida albicans

which condition will likely result in most probiotics being dead in a yogurt product? * 1 point
a. proper refrigeration and short shelf life
b. natural fermentation and no post - heat treatment
c. sterilized drinking yogurt or long expired product
d. freshly made, refrigerated yogurt

at approximately what temperature is the sugar mixture heated in the vacuum cooker stage for lollipop production? * 1 point
82 degree celsius
109 degree celsius
143 degree celsius
200 degree celsius

Explanation:

First Question:

To determine the probiotic strains in yogurt, we recall that common yogurt probiotics are Lactobacillus bulgaricus and Streptococcus thermophilus. Option A has harmful bacteria, C has harmful or non - yogurt probiotics, D has yeast/fungus not typical yogurt probiotics.

For probiotic survival in yogurt: proper refrigeration (A) and natural fermentation (B) and freshly made (D) help probiotics. Sterilization (kills microbes) or expired product (microbes die over time) in option C will kill most probiotics.

In lollipop production, the sugar mixture in the vacuum cooker stage is heated to around 143 degrees Celsius (this is the temperature for making hard candy/lollipop syrup in the vacuum cooking process, where water is removed under vacuum). 82°C is too low, 109°C is not the right temp for this stage, 200°C is too high.

Answer:

B. Lactobacillus bulgaricus and Streptococcus thermophilus

Second Question: