MILK AND MILK PRODUCTS QUIZ

Streptococcus lactis

Streptococcus thermophilus

Lactobacillus bulgaricus

S. cremoris

thickening caused by micrococci

gas formation by sucrose fermenting yeasts

All of these

mold colonies growing on the surface

Clostridium tyrobutyricum

Clostridium sporogenes

Clostridium herbarum

None of these

stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood.

All of these

sliminess resulting from the thickness of the cream

stringiness due to thin films of casein or lactalbumin during cooling

acid flavor

bitter flavor

burnt or caramel flavor

none of these

Lactic streptococci and aroma forming Leuconostoc species are growing together

Streptococcus lactis and other lactis are growing together

appreciable amounts of volatile fatty acids are produced by Coliform bacteria

All of these

both (a) and (b)

gas forming, aerobic spore formers

gas forming, anaerobic spore formers

none of these

worse near the top of the milk

all of these

worse at the middle of the milk

worse at the bottom of the milk

mixed culture of (a) and (b)

S. cremoris

Streptococcus thermophilus

Lactobacillus bulgaricus

Pseudomonas synxantha

Aeromonas hydrophila

none of these

Pseudomonas syncyanea