MILK AND MILK PRODUCTS QUIZ

Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?

Clostridium sporogenes

None of these

Clostridium herbarum

Clostridium tyrobutyricum

TRUE ANSWER : ?
YOUR ANSWER : ?

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

P. fragi

Alcaligenes metalcaligenes

Pseudomonas

all of these

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Non bacterial ropiness or sliminess in milk and milk products may be due to the

stringiness due to thin films of casein or lactalbumin during cooling

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

sliminess resulting from the thickness of the cream

All of these

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Esters like flavors in butter are resulted from the action of

P. mephitica

Pseudomonas synxantha

Aeromonas hydrophila

P. fragi

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Acidophilus milk which is used for its therapeutic properties in intestinal disorders requires for its manufacture a pure culture of

Lactobacillus acidophilus

Lactobacillus bulgaricus

None of these

Streptococcus thermophilics

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YOUR ANSWER : ?

Fishiness in butter is caused by

Pseudomonas synxantha

none of these

Pseudomonas syncyanea

Aeromonas hydrophila

TRUE ANSWER : ?
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Swelling of the can is caused primarily by

gas forming, aerobic spore formers

both (a) and (b)

none of these

gas forming, anaerobic spore formers

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The acidity may be described as "aromatic" when

appreciable amounts of volatile fatty acids are produced by Coliform bacteria

Lactic streptococci and aroma forming Leuconostoc species are growing together

All of these

Streptococcus lactis and other lactis are growing together

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A yellow color in the creamy layer of milk may be caused by

both (a) and (b)

Pseudomonas synxantha

S. marcescens

Pseudomonas syncyanea

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Bacterial ropiness in milk is caused by

slimy capsular material from the cells usually gums or mucins

slimy capsular material from the cells usually proteins

All of these

slimy capsular material from the cells usually lipids

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YOUR ANSWER : ?