An alkaline reaction in milk is caused by the alkali formers bacteria as Pseudom

3. Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low.
Options
A. Streptococcus
B. Micrococcus
C. both (a) and (b)
D. none of these

Discuss

Correct Answer: Micrococcus

4. Watery soft rot is found mostly in
Options
A. fruits
B. vegetables
C. cereals
D. all of these

Discuss

Correct Answer: vegetables

5. Saprophytic bacteria cause
Options
A. sliminess or souring in piled, wet and heating vegetables
B. brown rot in vegetables
C. black rot in fruits
D. bacterial soft rot

Discuss

Correct Answer: sliminess or souring in piled, wet and heating vegetables

6. Pseudomonas nigrifaciens in mildly salted butter may cause
Options
A. black smudge
B. greenish areas
C. pink color
D. none of these

Discuss

Correct Answer: black smudge

7. A yellow color in the creamy layer of milk may be caused by
Options
A. Pseudomonas synxantha
B. Pseudomonas syncyanea
C. both (a) and (b)
D. S. marcescens

Discuss

Correct Answer: Pseudomonas synxantha

8. The chief type of spoilage in sweetened condensed milk may be
Options
A. gas formation by sucrose fermenting yeasts
B. thickening caused by micrococci
C. mold colonies growing on the surface
D. all of the above

Discuss

Correct Answer: all of the above

9. Fishiness in butter is caused by
Options
A. Aeromonas hydrophila
B. Pseudomonas synxantha
C. Pseudomonas syncyanea
D. none of these

Discuss

Correct Answer: Aeromonas hydrophila

10. A brown color in milk may result from
Options
A. Pseudomonas putrefaciens
B. the enzymatic oxidation of tyrosine by P. fluorescens
C. both (a) and (b)
D. S. marcescens

Discuss

Correct Answer: both (a) and (b)

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An alkaline reaction in milk is caused by the alkali formers bacteria as

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