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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