Milk and Milk Products

 

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Milk and Milk Products

Question 1
An alkaline reaction in milk is caused by the alkali formers bacteria as
A
Pseudomonas fluorescens
B
viscolactis
C
both (a) and (b)
D
none of these

Question 2
Certain strains of Streptococcus lactis var. maltigenes may produce
A
bitter flavor
B
acid flavor
C
burnt or caramel flavor
D
none of these

Question 3
Bacterial ropiness in milk is caused by
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

Question 4
The yoghurt is made from
A
Lactobacillus bulgaricus
B
Streptococcus thermophilus
C
S. cremoris
D
mixed culture of (a) and (b)

Question 5
Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?
A
Clostridium tyrobutyricum
B
Clostridium sporogenes
C
Clostridium herbarum
D
None of these

Question 6
Fishiness in butter is caused by
A
Aeromonas hydrophila
B
Pseudomonas synxantha
C
Pseudomonas syncyanea
D
none of these

Question 7
Bulgarian butter milk is made with the help of
A
Lactobacillus bulgaricus
B
Streptococcus lactis
C
Streptococcus thermophilus
D
S. cremoris

Question 8
Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as
A
rabbito
B
putridity
C
both (a) and (b)
D
none of these

Question 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
A
Pseudomonas
B
P. fragi
C
Alcaligenes metalcaligenes
D
all of these

Question 10
Ropiness caused by Enterobacter usually is
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
There are 10 questions to complete.

 

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