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

A. worse at the middle of the milk
B. worse at the bottom of the milk
C. worse near the top of the milk
D. all of these

Answer: Option C

Explanation:

No answer description available for this question. Let us discuss.

7. 

A brown color in milk may result from

A. Pseudomonas putrefaciens
B. the enzymatic oxidation of tyrosine by P. fluorescens
C. both (a) and (b)
D. S. marcescens

Answer: Option C

Explanation:

No answer description available for this question. Let us discuss.

8. 

Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?

A. Clostridium tyrobutyricum
B. Clostridium sporogenes
C. Clostridium herbarum
D. None of these

Answer: Option C

Explanation:

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9. 

Certain strains of Streptococcus lactis var. maltigenes may produce

A. bitter flavor
B. acid flavor
C. burnt or caramel flavor
D. none of these

Answer: Option C

Explanation:

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10. 

The acidity may be described as "aromatic" when

A. Lactic streptococci and aroma forming Leuconostoc species are growing together
B. Streptococcus lactis and other lactis are growing together
C. appreciable amounts of volatile fatty acids are produced by Coliform bacteria
D. all of the above

Answer: Option A

Explanation:

No answer description available for this question. Let us discuss.