MILK AND MILK PRODUCTS QUIZ

sliminess resulting from the thickness of the cream

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.

All of these

Pseudomonas putrefaciens

S. marcescens

the enzymatic oxidation of tyrosine by P. fluorescens

both (a) and (b)

Clostridium tyrobutyricum

Clostridium sporogenes

Clostridium herbarum

None of these

worse near the top of the milk

worse at the bottom of the milk

worse at the middle of the milk

all of these

none of these

Aeromonas hydrophila

Pseudomonas syncyanea

Pseudomonas synxantha

S. marcescens

both (a) and (b)

Pseudomonas synxantha

Pseudomonas syncyanea

Pseudomonas

Alcaligenes metalcaligenes

P. fragi

all of these

bitter flavor

acid flavor

none of these

burnt or caramel flavor

Streptococcus lactis and other lactis are growing together

All of these

appreciable amounts of volatile fatty acids are produced by Coliform bacteria

Lactic streptococci and aroma forming Leuconostoc species are growing together

none of these

A. viscolactis

both (a) and (b)

Pseudomonas fluorescens