MILK AND MILK PRODUCTS QUIZ

slimy capsular material from the cells usually gums or mucins

All of these

slimy capsular material from the cells usually lipids

slimy capsular material from the cells usually proteins

acid flavor

burnt or caramel flavor

bitter flavor

none of these

Clostridium sporogenes

Clostridium herbarum

None of these

Clostridium tyrobutyricum

All of these

appreciable amounts of volatile fatty acids are produced by Coliform bacteria

Streptococcus lactis and other lactis are growing together

Lactic streptococci and aroma forming Leuconostoc species are growing together

both (a) and (b)

the enzymatic oxidation of tyrosine by P. fluorescens

Pseudomonas putrefaciens

S. marcescens

S. marcescens

Pseudomonas synxantha

Pseudomonas syncyanea

both (a) and (b)

rabbito

putridity

none of these

both (a) and (b)

All of these

stringiness due to thin films of casein or lactalbumin during cooling

sliminess resulting from the thickness of the cream

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

None of these

Lactobacillus acidophilus

Streptococcus thermophilics

Lactobacillus bulgaricus

gas forming, aerobic spore formers

gas forming, anaerobic spore formers

none of these

both (a) and (b)