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- Question
Bulgarian butter milk is made with the help of
Options- A. Lactobacillus bulgaricus
- B. Streptococcus lactis
- C. Streptococcus thermophilus
- D. S. cremoris
- Correct Answer
- Lactobacillus bulgaricus
- 1. 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
- 2. 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
- 3. Cheese cancer of Swiss and similar cheese is caused by
Options- A. Oospora Crustacea
- B. Oospora caseovorans
- C. Oospora aurianticum
- D. none of these Discuss
- 4. 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
- 5. 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
- 6. 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
- 7. The yoghurt is made from
Options- A. Lactobacillus bulgaricus
- B. Streptococcus thermophilus
- C. S. cremoris
- D. mixed culture of (a) and (b) Discuss
- 8. Ropiness caused by Enterobacter usually is
Options- 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 Discuss
- 9. 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
Options- A. Pseudomonas
- B. P. fragi
- C. Alcaligenes metalcaligenes
- D. all of these Discuss
- 10. Non bacterial ropiness or sliminess in milk and milk products may be due to the
Options- A. stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood.
- B. sliminess resulting from the thickness of the cream
- C. stringiness due to thin films of casein or lactalbumin during cooling
- D. all of the above Discuss
Milk and Milk Products problems
Search Results
Correct Answer: bluish gray to brownish color in milk in its pure form
Correct Answer: Clostridium herbarum
Correct Answer: Oospora caseovorans
Correct Answer: gas forming, anaerobic spore formers
Correct Answer: burnt or caramel flavor
Correct Answer: both (a) and (b)
Correct Answer: mixed culture of (a) and (b)
Correct Answer: worse near the top of the milk
Correct Answer: all of these
Correct Answer: all of the above
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