Microbiology - Milk and Milk Products
Exercise :: Milk and Milk Products - Section 1
- Milk and Milk Products - Section 1
| 16. |
Acidophilus milk which is used for its therapeutic properties in intestinal disorders requires for its manufacture a pure culture of |
| A. |
Lactobacillus bulgaricus | | B. |
Streptococcus thermophilics | | C. |
Lactobacillus acidophilus | | D. |
None of the above |
Answer: Option C
Explanation:
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| 17. |
A yellow color in the creamy layer of milk may be caused by |
| A. |
Pseudomonas synxantha | | B. |
Pseudomonas syncyanea | | C. |
both (a) and (b) | | D. |
S. marcescens |
Answer: Option A
Explanation:
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| 18. |
An alkaline reaction in milk is caused by the alkali formers bacteria as |
| A. |
Pseudomonas fluorescens | | B. |
A. viscolactis | | C. |
both (a) and (b) | | D. |
none of these |
Answer: Option C
Explanation:
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| 19. |
Bacterial ropiness in milk is caused by |
| A. |
slimy capsular material from the cells usually gums or mucins | | B. |
slimy capsular material from the cells usually proteins | | C. |
slimy capsular material from the cells usually lipids | | D. |
all of the above |
Answer: Option A
Explanation:
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| 20. |
Fishiness in butter is caused by |
| A. |
Aeromonas hydrophila | | B. |
Pseudomonas synxantha | | C. |
Pseudomonas syncyanea | | D. |
none of these |
Answer: Option A
Explanation:
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