MILK AND MILK PRODUCTS QUIZ

Lactobacillus bulgaricus

mixed culture of (a) and (b)

S. cremoris

Streptococcus thermophilus

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

stringiness due to thin films of casein or lactalbumin during cooling

sliminess resulting from the thickness of the cream

All of these

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

none of these

Oospora aurianticum

Oospora Crustacea

Oospora caseovorans

worse at the bottom of the milk

all of these

worse at the middle of the milk

worse near the top of the milk

yellow color in milk

gray to brownish color in milk

bluish gray to brownish color in milk in its pure form

brownish color to bluish gray in milk in its pure form

thickening caused by micrococci

mold colonies growing on the surface

All of these

gas formation by sucrose fermenting yeasts

S. cremoris

Lactobacillus bulgaricus

Streptococcus lactis

Streptococcus thermophilus

Streptococcus lactis and other lactis are growing together

appreciable amounts of volatile fatty acids are produced by Coliform bacteria

Lactic streptococci and aroma forming Leuconostoc species are growing together

All of these

Pseudomonas syncyanea

Pseudomonas synxantha

both (a) and (b)

S. marcescens