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:

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

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:

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

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:

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

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:

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

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:

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