Microbiology - Milk and Milk Products
Exercise :: Milk and Milk Products - Section 1
- Milk and Milk Products - Section 1
| 6. |
Ropiness caused by Enterobacter usually is |
| A. |
worse at the middle of the milk | | B. |
worse at the bottom of the milk | | C. |
worse near the top of the milk | | D. |
all of these |
Answer: Option C
Explanation:
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| 7. |
A brown color in milk may result from |
| A. |
Pseudomonas putrefaciens | | B. |
the enzymatic oxidation of tyrosine by P. fluorescens | | C. |
both (a) and (b) | | D. |
S. marcescens |
Answer: Option C
Explanation:
|
| 8. |
Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese? |
| A. |
Clostridium tyrobutyricum | | B. |
Clostridium sporogenes | | C. |
Clostridium herbarum | | D. |
None of these |
Answer: Option C
Explanation:
|
| 9. |
Certain strains of Streptococcus lactis var. maltigenes may produce |
| A. |
bitter flavor | | B. |
acid flavor | | C. |
burnt or caramel flavor | | D. |
none of these |
Answer: Option C
Explanation:
|
| 10. |
The acidity may be described as "aromatic" when |
| A. |
Lactic streptococci and aroma forming Leuconostoc species are growing together | | B. |
Streptococcus lactis and other lactis are growing together | | C. |
appreciable amounts of volatile fatty acids are produced by Coliform bacteria | | D. |
all of the above |
Answer: Option A
Explanation:
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