Home⇒ Medical Science⇒ Microbiology⇒ Milk and milk products
| 1-Dont try to cram or spend more time here just read it fast and cover syllabus then practice MCQ's cheptor of same topic to check your progress. . |
| 2-Wrong options are also given but dont concentrate there, Right answer is in bold format. |
| Q1 ⇒ Certain strains of Streptococcus lactis var. maltigenes may produce burnt or caramel flavor [other wrong options] [Discuss in forum] |
| Q2 ⇒ Pseudomonas nigrifaciens in mildly salted butter may cause black smudge [other wrong options] [Discuss in forum] |
| Q3 ⇒ Bulgarian butter milk is made with the help of Lactobacillus bulgaricus [other wrong options] [Discuss in forum] |
| Q4 ⇒ Bacterial ropiness in milk is caused by slimy capsular material from the cells usually gums or mucins [other wrong options] [Discuss in forum] |
| Q5 ⇒ Cheese cancer of Swiss and similar cheese is caused by Oospora caseovorans [other wrong options] [Discuss in forum] |
| Q6 ⇒ A yellow color in the creamy layer of milk may be caused by Pseudomonas synxantha [other wrong options] [Discuss in forum] |
| Q7 ⇒ A brown color in milk may result from both (a) and (b) [other wrong options] [Discuss in forum] |
| Q8 ⇒ 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 all of these [other wrong options] [Discuss in forum] |
| Q9 ⇒ The chief type of spoilage in sweetened condensed milk may be all of the above [other wrong options] [Discuss in forum] |
| Q10 ⇒ The yoghurt is made from mixed culture of (a) and (b) [other wrong options] [Discuss in forum] |
| Q11 ⇒ Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as both (a) and (b) [other wrong options] [Discuss in forum] |
| Q12 ⇒ Acidophilus milk which is used for its therapeutic properties in intestinal disorders requires for its manufacture a pure culture of Lactobacillus acidophilus [other wrong options] [Discuss in forum] |
| Q13 ⇒ Ropiness caused by Enterobacter usually is worse near the top of the milk [other wrong options] [Discuss in forum] |
| Q14 ⇒ Fishiness in butter is caused by Aeromonas hydrophila [other wrong options] [Discuss in forum] |
| Q15 ⇒ Swelling of the can is caused primarily by gas forming, anaerobic spore formers [other wrong options] [Discuss in forum] |
| Q16 ⇒ An alkaline reaction in milk is caused by the alkali formers bacteria as both (a) and (b) [other wrong options] [Discuss in forum] |
| Q17 ⇒ Non bacterial ropiness or sliminess in milk and milk products may be due to the all of the above [other wrong options] [Discuss in forum] |
| Q18 ⇒ The acidity may be described as "aromatic" when Lactic streptococci and aroma forming Leuconostoc species are growing together [other wrong options] [Discuss in forum] |
| Q19 ⇒ Esters like flavors in butter are resulted from the action of P. fragi [other wrong options] [Discuss in forum] |
| Q20 ⇒ Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese? Clostridium herbarum [other wrong options] [Discuss in forum] |
| Or |