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MCQs

Total Questions : 49 | Page 2 of 5 pages
Question 11. Pseudomonas nigrifaciens in mildly salted butter may cause
  1.    greenish areas
  2.    black smudge
  3.    pink color
  4.    none of these
 Discuss Question
Answer: Option B. -> black smudge
Question 12. 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
  1.    P. fragi
  2.    all of these
  3.    Alcaligenes metalcaligenes
  4.    Pseudomonas
 Discuss Question
Answer: Option B. -> all of these
Question 13. Pseudomonas syncyanea produces a
  1.    bluish gray to brownish color in milk in its pure form
  2.    gray to brownish color in milk
  3.    brownish color to bluish gray in milk in its pure form
  4.    yellow color in milk
 Discuss Question
Answer: Option A. -> bluish gray to brownish color in milk in its pure form
Question 14. Esters like flavors in butter are resulted from the action of
  1.    P. fragi
  2.    Pseudomonas synxantha
  3.    Aeromonas hydrophila
  4.    P. mephitica
 Discuss Question
Answer: Option A. -> P. fragi
Question 15. Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as
  1.    both (a) and (b)
  2.    none of these
  3.    rabbito
  4.    putridity
 Discuss Question
Answer: Option A. -> both (a) and (b)
Question 16. Acidophilus milk which is used for its therapeutic properties in intestinal disorders requires for its manufacture a pure culture of
  1.    Lactobacillus bulgaricus
  2.    Streptococcus thermophilics
  3.    None of these
  4.    Lactobacillus acidophilus
 Discuss Question
Answer: Option D. -> Lactobacillus acidophilus
Question 17. Bacterial ropiness in milk is caused by
  1.    slimy capsular material from the cells usually lipids
  2.    slimy capsular material from the cells usually gums or mucins
  3.    slimy capsular material from the cells usually proteins
  4.    All of these
 Discuss Question
Answer: Option B. -> slimy capsular material from the cells usually gums or mucins
Question 18. An alkaline reaction in milk is caused by the alkali formers bacteria as
  1.    Pseudomonas fluorescens
  2.    both (a) and (b)
  3.    A. viscolactis
  4.    none of these
 Discuss Question
Answer: Option B. -> both (a) and (b)
Question 19. Fishiness in butter is caused by
  1.    Aeromonas hydrophila
  2.    none of these
  3.    Pseudomonas synxantha
  4.    Pseudomonas syncyanea
 Discuss Question
Answer: Option A. -> Aeromonas hydrophila
Question 20. A yellow color in the creamy layer of milk may be caused by
  1.    Pseudomonas synxantha
  2.    Pseudomonas syncyanea
  3.    S. marcescens
  4.    both (a) and (b)
 Discuss Question
Answer: Option A. -> Pseudomonas synxantha

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