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MCQs

Total Questions : 49 | Page 3 of 5 pages
Question 21. The chief type of spoilage in sweetened condensed milk may be
  1.    thickening caused by micrococci
  2.    mold colonies growing on the surface
  3.    gas formation by sucrose fermenting yeasts
  4.    All of these
 Discuss Question
Answer: Option D. -> All of these
Question 22.  Non bacterial ropiness or sliminess in milk and milk products may be due to the
  1.    stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood.
  2.    sliminess resulting from the thickness of the cream
  3.    stringiness due to thin films of casein or lactalbumin during cooling
  4.    all of the above
 Discuss Question
Answer: Option D. -> all of the above
Question 23.  Swelling of the can is caused primarily by
  1.    gas forming, anaerobic spore formers
  2.    gas forming, aerobic spore formers
  3.    both (a) and (b)
  4.    none of these
 Discuss Question
Answer: Option A. -> gas forming, anaerobic spore formers
Question 24.  Ropiness caused by Enterobacter usually is
  1.    worse at the middle of the milk
  2.    worse at the bottom of the milk
  3.    worse near the top of the milk
  4.    all of these
 Discuss Question
Answer: Option C. -> worse near the top of the milk
Question 25.  The yoghurt is made from
  1.    Lactobacillus bulgaricus
  2.    Streptococcus thermophilus
  3.    S. cremoris
  4.    mixed culture of (a) and (b)
 Discuss Question
Answer: Option D. -> mixed culture of (a) and (b)
Question 26.  Cheese cancer of Swiss and similar cheese is caused by
  1.    Oospora Crustacea
  2.    Oospora caseovorans
  3.    Oospora aurianticum
  4.    none of these
 Discuss Question
Answer: Option B. -> Oospora caseovorans
Question 27.  Bulgarian butter milk is made with the help of
  1.    Lactobacillus bulgaricus
  2.    Streptococcus lactis
  3.    Streptococcus thermophilus
  4.    S. cremoris
 Discuss Question
Answer: Option A. -> Lactobacillus bulgaricus
Question 28.  A brown color in milk may result from
  1.    Pseudomonas putrefaciens
  2.    the enzymatic oxidation of tyrosine by P. fluorescens
  3.    both (a) and (b)
  4.    S. marcescens
 Discuss Question
Answer: Option C. -> both (a) and (b)
Question 29. . Pseudomonas nigrifaciens in mildly salted butter may cause
  1.    black smudge
  2.    greenish areas
  3.    pink color
  4.    none of these
 Discuss Question
Answer: Option A. -> black smudge
Question 30.  Certain strains of Streptococcus lactis var. maltigenes may produce
  1.    bitter flavor
  2.    acid flavor
  3.    burnt or caramel flavor
  4.    none of these
 Discuss Question
Answer: Option C. -> burnt or caramel flavor

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