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:

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

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:

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

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:

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

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:

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

20. 

Fishiness in butter is caused by

A. Aeromonas hydrophila
B. Pseudomonas synxantha
C. Pseudomonas syncyanea
D. none of these

Answer: Option A

Explanation:

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