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- Question
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
- Correct Answer
- all of these
- 1. 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
- 2. The yoghurt is made from
Options- A. Lactobacillus bulgaricus
- B. Streptococcus thermophilus
- C. S. cremoris
- D. mixed culture of (a) and (b) Discuss
- 3. 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
- 4. Bulgarian butter milk is made with the help of
Options- A. Lactobacillus bulgaricus
- B. Streptococcus lactis
- C. Streptococcus thermophilus
- D. S. cremoris Discuss
- 5. 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
- 6. 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
- 7. The acidity may be described as "aromatic" when
Options- A. Lactic streptococci and aroma forming Leuconostoc species are growing together
- B. Streptococcus lactis and other lactis are growing together
- C. appreciable amounts of volatile fatty acids are produced by Coliform bacteria
- D. all of the above Discuss
- 8. Bacterial ropiness in milk is caused by
Options- 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 Discuss
- 9. Black rots in eggs is most commonly caused by
Options- A. species of Proteus
- B. species of Micrococcus or Bacillus
- C. molds or yeasts
- D. all of these Discuss
- 10. Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?
Options- A. Thamnidium
- B. Rhizopus
- C. T. elegans
- D. M. mucedo Discuss
Milk and Milk Products problems
Search Results
Correct Answer: worse near the top of the milk
Correct Answer: mixed culture of (a) and (b)
Correct Answer: both (a) and (b)
Correct Answer: Lactobacillus bulgaricus
Correct Answer: bluish gray to brownish color in milk in its pure form
Correct Answer: all of the above
Correct Answer: Lactic streptococci and aroma forming Leuconostoc species are growing together
Correct Answer: slimy capsular material from the cells usually gums or mucins
Correct Answer: species of Proteus
Correct Answer: Thamnidium
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