MILK AND MILK PRODUCTS QUIZ

burnt or caramel flavor

bitter flavor

none of these

acid flavor

sliminess resulting from the thickness of the cream

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

stringiness due to thin films of casein or lactalbumin during cooling

All of these

All of these

slimy capsular material from the cells usually lipids

slimy capsular material from the cells usually proteins

slimy capsular material from the cells usually gums or mucins

worse at the middle of the milk

worse near the top of the milk

worse at the bottom of the milk

all of these

all of these

Alcaligenes metalcaligenes

P. fragi

Pseudomonas

appreciable amounts of volatile fatty acids are produced by Coliform bacteria

Streptococcus lactis and other lactis are growing together

All of these

Lactic streptococci and aroma forming Leuconostoc species are growing together

brownish color to bluish gray in milk in its pure form

bluish gray to brownish color in milk in its pure form

gray to brownish color in milk

yellow color in milk

Oospora caseovorans

Oospora Crustacea

none of these

Oospora aurianticum

Clostridium tyrobutyricum

Clostridium herbarum

None of these

Clostridium sporogenes

putridity

none of these

rabbito

both (a) and (b)