MILK AND MILK PRODUCTS QUIZ

gas formation by sucrose fermenting yeasts

All of these

mold colonies growing on the surface

thickening caused by micrococci

Aeromonas hydrophila

Pseudomonas syncyanea

none of these

Pseudomonas synxantha

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 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

none of these

acid flavor

burnt or caramel flavor

bitter flavor

none of these

rabbito

putridity

both (a) and (b)

Lactobacillus bulgaricus

Streptococcus thermophilus

Streptococcus lactis

S. cremoris

S. marcescens

both (a) and (b)

Pseudomonas putrefaciens

the enzymatic oxidation of tyrosine by P. fluorescens

bluish gray to brownish color in milk in its pure form

brownish color to bluish gray in milk in its pure form

yellow color in milk

gray to brownish color in milk

worse at the middle of the milk

all of these

worse near the top of the milk

worse at the bottom of the milk