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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
worse at the middle of the milk
worse at the bottom of the milk
worse near the top of the milk
all of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
7.
A brown color in milk may result from
Pseudomonas putrefaciens
the enzymatic oxidation of tyrosine by P. fluorescens
both (a) and (b)
S. marcescens
Answer: Option
Explanation:
No answer description is available. Let's discuss.
8.
Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?
Clostridium tyrobutyricum
Clostridium sporogenes
Clostridium herbarum
None of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
9.
Certain strains of Streptococcus lactis var. maltigenes may produce
bitter flavor
acid flavor
burnt or caramel flavor
none of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
10.
The acidity may be described as "aromatic" when
Lactic streptococci and aroma forming Leuconostoc species are growing together
Streptococcus lactis and other lactis are growing together
appreciable amounts of volatile fatty acids are produced by Coliform bacteria
all of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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