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:
|
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:
|