Milk And Milk Products

The chief type of spoilage in sweetened condensed milk may be

A:

gas formation by sucrose fermenting yeasts

B:

thickening caused by micrococci

C:

mold colonies growing on the surface

D:

all of the above

Answer: D

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Fishiness in butter is caused by

A:

Aeromonas hydrophila

B:

Pseudomonas synxantha

C:

Pseudomonas syncyanea

D:

none of these

Answer: A

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Bacterial ropiness in milk is caused by

A:

slimy capsular material from the cells usually gums or mucins

B:

slimy capsular material from the cells usually proteins

C:

slimy capsular material from the cells usually lipids

D:

all of the above

Answer: A

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An alkaline reaction in milk is caused by the alkali formers bacteria as

A:

Pseudomonas fluorescens

B:

A. viscolactis

C:

both (a) and (b)

D:

none of these

Answer: C

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A yellow color in the creamy layer of milk may be caused by

A:

Pseudomonas synxantha

B:

Pseudomonas syncyanea

C:

both (a) and (b)

D:

S. marcescens

Answer: A

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Questions for: Milk And Milk Products