Microbiology - Milk and Milk Products

Why Microbiology Milk and Milk Products?

In this section you can learn and practice Microbiology Questions based on "Milk and Milk Products" and improve your skills in order to face the interview, competitive examination and various entrance test (CAT, GATE, GRE, MAT, Bank Exam, Railway Exam etc.) with full confidence.

Where can I get Microbiology Milk and Milk Products questions and answers with explanation?

IndiaBIX provides you lots of fully solved Microbiology (Milk and Milk Products) questions and answers with Explanation. Solved examples with detailed answer description, explanation are given and it would be easy to understand. All students, freshers can download Microbiology Milk and Milk Products quiz questions with answers as PDF files and eBooks.

Where can I get Microbiology Milk and Milk Products Interview Questions and Answers (objective type, multiple choice)?

Here you can find objective type Microbiology Milk and Milk Products questions and answers for interview and entrance examination. Multiple choice and true or false type questions are also provided.

How to solve Microbiology Milk and Milk Products problems?

You can easily solve all kind of Microbiology questions based on Milk and Milk Products by practicing the objective type exercises given below, also get shortcut methods to solve Microbiology Milk and Milk Products problems.

Exercise :: Milk and Milk Products - Section 1

  • Milk and Milk Products - Section 1
1. 

Non bacterial ropiness or sliminess in milk and milk products may be due to the

A. stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood.
B. sliminess resulting from the thickness of the cream
C. stringiness due to thin films of casein or lactalbumin during cooling
D. all of the above

Answer: Option D

Explanation:

No answer description available for this question. Let us discuss.

2. 

The yoghurt is made from

A. Lactobacillus bulgaricus
B. Streptococcus thermophilus
C. S. cremoris
D. mixed culture of (a) and (b)

Answer: Option D

Explanation:

No answer description available for this question. Let us discuss.

3. 

Cheese cancer of Swiss and similar cheese is caused by

A. Oospora Crustacea
B. Oospora caseovorans
C. Oospora aurianticum
D. none of these

Answer: Option B

Explanation:

No answer description available for this question. Let us discuss.

4. 

Swelling of the can is caused primarily by

A. gas forming, anaerobic spore formers
B. gas forming, aerobic spore formers
C. both (a) and (b)
D. none of these

Answer: Option A

Explanation:

No answer description available for this question. Let us discuss.

5. 

Bulgarian butter milk is made with the help of

A. Lactobacillus bulgaricus
B. Streptococcus lactis
C. Streptococcus thermophilus
D. S. cremoris

Answer: Option A

Explanation:

No answer description available for this question. Let us discuss.