Discussion
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- Question
Cheese cancer of Swiss and similar cheese is caused by
Options- A. Oospora Crustacea
- B. Oospora caseovorans
- C. Oospora aurianticum
- D. none of these
- Correct Answer
- Oospora caseovorans
- 1. Swelling of the can is caused primarily by
Options- A. gas forming, anaerobic spore formers
- B. gas forming, aerobic spore formers
- C. both (a) and (b)
- D. none of these Discuss
- 2. Certain strains of Streptococcus lactis var. maltigenes may produce
Options- A. bitter flavor
- B. acid flavor
- C. burnt or caramel flavor
- D. none of these Discuss
- 3. Esters like flavors in butter are resulted from the action of
Options- A. P. mephitica
- B. Aeromonas hydrophila
- C. P. fragi
- D. Pseudomonas synxantha Discuss
- 4. Acidophilus milk which is used for its therapeutic properties in intestinal disorders requires for its manufacture a pure culture of
Options- A. Lactobacillus bulgaricus
- B. Streptococcus thermophilics
- C. Lactobacillus acidophilus
- D. None of the above Discuss
- 5. 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
- 6. Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?
Options- A. Clostridium tyrobutyricum
- B. Clostridium sporogenes
- C. Clostridium herbarum
- D. None of these Discuss
- 7. Pseudomonas syncyanea produces a
Options- 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 Discuss
- 8. Bulgarian butter milk is made with the help of
Options- A. Lactobacillus bulgaricus
- B. Streptococcus lactis
- C. Streptococcus thermophilus
- D. S. cremoris Discuss
- 9. Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as
Options- A. rabbito
- B. putridity
- C. both (a) and (b)
- D. none of these Discuss
- 10. The yoghurt is made from
Options- A. Lactobacillus bulgaricus
- B. Streptococcus thermophilus
- C. S. cremoris
- D. mixed culture of (a) and (b) Discuss
Milk and Milk Products problems
Search Results
Correct Answer: gas forming, anaerobic spore formers
Correct Answer: burnt or caramel flavor
Correct Answer: P. fragi
Correct Answer: Lactobacillus acidophilus
Correct Answer: both (a) and (b)
Correct Answer: Clostridium herbarum
Correct Answer: bluish gray to brownish color in milk in its pure form
Correct Answer: Lactobacillus bulgaricus
Correct Answer: both (a) and (b)
Correct Answer: mixed culture of (a) and (b)
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