Milk and Milk Products Questions

• An alkaline reaction in milk is caused by the alkali formers bacteria as
• Pseudomonas nigrifaciens in mildly salted butter may cause
• A yellow color in the creamy layer of milk may be caused by
• The chief type of spoilage in sweetened condensed milk may be
• Fishiness in butter is caused by
• A brown color in milk may result from
• Acidophilus milk which is used for its therapeutic properties in intestinal disorders requires for its manufacture a pure culture of
• Esters like flavors in butter are resulted from the action of
• Certain strains of Streptococcus lactis var. maltigenes may produce
• Swelling of the can is caused primarily by
• Cheese cancer of Swiss and similar cheese is caused by
• Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?
• Pseudomonas syncyanea produces a
• Bulgarian butter milk is made with the help of
• Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as
• The yoghurt is made from
• Ropiness caused by Enterobacter usually is
• 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
• Non bacterial ropiness or sliminess in milk and milk products may be due to the
• The acidity may be described as "aromatic" when