Microbiology - Milk and Milk Products
Exercise :: Milk and Milk Products - Section 1
- Milk and Milk Products - Section 1
11. |
Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as |
A. |
rabbito | B. |
putridity | C. |
both (a) and (b) | D. |
none of these |
Answer: Option C
Explanation:
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12. |
Cheese with too low an acidity because of the addition of cream or the failure of the starter often is made gelatinous or slimy by |
A. |
Pseudomonas | B. |
P. fragi | C. |
Alcaligenes metalcaligenes | D. |
all of these |
Answer: Option D
Explanation:
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13. |
Pseudomonas syncyanea produces a |
A. |
bluish gray to brownish color in milk in its pure form | B. |
brownish color to bluish gray in milk in its pure form | C. |
gray to brownish color in milk | D. |
yellow color in milk |
Answer: Option A
Explanation:
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14. |
Pseudomonas nigrifaciens in mildly salted butter may cause |
A. |
black smudge | B. |
greenish areas | C. |
pink color | D. |
none of these |
Answer: Option A
Explanation:
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15. |
Esters like flavors in butter are resulted from the action of |
A. |
P. mephitica | B. |
Aeromonas hydrophila | C. |
P. fragi | D. |
Pseudomonas synxantha |
Answer: Option C
Explanation:
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