Milk and Milk Products

Q1: The acidity may be described as "aromatic" when

A Lactic streptococci and aroma forming Leuconostoc species are growing together

B Streptococcus lactis and other lactis are growing together

C appreciable amounts of volatile fatty acids are produced by Coliform bacteria

D all of the above

ANS:A - Lactic streptococci and aroma forming Leuconostoc species are growing together

No answer description is available. 

Q2: Non bacterial ropiness or sliminess in milk and milk products may be due to the

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

B sliminess resulting from the thickness of the cream

C stringiness due to thin films of casein or lactalbumin during cooling

D all of the above

ANS:D - all of the above

No answer description is available. 

Q3: Cheese cancer of Swiss and similar cheese is caused by

A Oospora Crustacea

B Oospora caseovorans

C Oospora aurianticum

D none of these

ANS:B - Oospora caseovorans

No answer description is available. 

Q4: A brown color in milk may result from

A Pseudomonas putrefaciens

B the enzymatic oxidation of tyrosine byP. fluorescens

C both (a) and (b)

D S. marcescens

ANS:C - both (a) and (b)

No answer description is available.

Q5: Ropiness caused by Enterobacter usually is

A worse at the middle of the milk

B worse at the bottom of the milk

C worse near the top of the milk

D all of these

ANS:C - worse near the top of the milk

No answer description is available.

Q6: Bulgarian butter milk is made with the help of

A Lactobacillus bulgaricus

B Streptococcus lactis

C Streptococcus thermophilus

D S. cremoris

ANS:A - Lactobacillus bulgaricus

No answer description is available. 

Q7: Certain strains of Streptococcus lactis var. maltigenes may produce

A bitter flavor

B acid flavor

C burnt or caramel flavor

D none of these

ANS:C - burnt or caramel flavor

No answer description is available. 

Q8: The yoghurt is made from

A Lactobacillus bulgaricus

B Streptococcus thermophilus

C S. cremoris

D mixed culture of (a) and (b)

ANS:D - mixed culture of (a) and (b)

No answer description is available. 

Q9: Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as

A rabbito

B putridity

C both (a) and (b)

D none of these

ANS:C - both (a) and (b)

No answer description is available. 

Q10: Cheese with too low an acidity because of the addition of cream or the failure of the starter often is made gelatinous or slimy by

A Pseudomonas

B P. fragi

C Alcaligenes metalcaligenes

D all of these

ANS:D - all of these

No answer description is available. 

Q11: Swelling of the can is caused primarily by

A gas forming, anaerobic spore formers

B gas forming, aerobic spore formers

C both (a) and (b)

D none of these

ANS:A - gas forming, anaerobic spore formers

No answer description is available. 

Q12: Cloudiness of brine of glass-packed olives may be caused by

A the lactics if fermentation of residual sugar resumes

B salt-tolerant bacteria

C film yeasts or moulds if air is available

D all of the above

ANS:D - all of the above

No answer description is available. 

Q13: Pseudomonas syncyanea produces a

A bluish gray to brownish color in milk in its pure form

B brownish color to bluish gray in milk in its pure form

C gray to brownish color in milk

D yellow color in milk

ANS:A - bluish gray to brownish color in milk in its pure form

No answer description is available. 

Q14: Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?

A Clostridium tyrobutyricum

B Clostridium sporogenes

C Clostridium herbarum

D None of these

ANS:C - Clostridium herbarum

No answer description is available. 

Q15: Pseudomonas nigrifaciens in mildly salted butter may cause

A black smudge

B greenish areas

C pink color

D none of these

ANS:A - black smudge

No answer description is available. 



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