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Microbiology - Milk and Milk Products

Exercise : Milk and Milk Products - Section 1
  • Milk and Milk Products - Section 1
1.
Non bacterial ropiness or sliminess in milk and milk products may be due to the
stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood.
sliminess resulting from the thickness of the cream
stringiness due to thin films of casein or lactalbumin during cooling
all of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
2.
The yoghurt is made from
Lactobacillus bulgaricus
Streptococcus thermophilus
S. cremoris
mixed culture of (a) and (b)
Answer: Option
Explanation:
No answer description is available. Let's discuss.
3.
Cheese cancer of Swiss and similar cheese is caused by
Oospora Crustacea
Oospora caseovorans
Oospora aurianticum
none of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
4.
Swelling of the can is caused primarily by
gas forming, anaerobic spore formers
gas forming, aerobic spore formers
both (a) and (b)
none of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
5.
Bulgarian butter milk is made with the help of
Lactobacillus bulgaricus
Streptococcus lactis
Streptococcus thermophilus
S. cremoris
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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