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MCQs

Total Questions : 49 | Page 4 of 5 pages
Question 31. . The acidity may be described as "aromatic" when
  1.    Lactic streptococci and aroma forming Leuconostoc species are growing together
  2.    Streptococcus lactis and other lactis are growing together
  3.    appreciable amounts of volatile fatty acids are produced by Coliform bacteria
  4.    all of the above
 Discuss Question
Answer: Option A. -> Lactic streptococci and aroma forming Leuconostoc species are growing together
Question 32. . 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.    Pseudomonas
  2.    P. fragi
  3.    Alcaligenes metalcaligenes
  4.    all of these
 Discuss Question
Answer: Option D. -> all of these
Question 33.  Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?
  1.    Clostridium tyrobutyricum
  2.    Clostridium sporogenes
  3.    Clostridium herbarum
  4.    None of these
 Discuss Question
Answer: Option C. -> Clostridium herbarum
Question 34. . Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as
  1.    rabbito
  2.    putridity
  3.    both (a) and (b)
  4.    none of these
 Discuss Question
Answer: Option C. -> both (a) and (b)
Question 35. . Pseudomonas syncyanea produces a
  1.    bluish gray to brownish color in milk in its pure form
  2.    brownish color to bluish gray in milk in its pure form
  3.    gray to brownish color in milk
  4.    yellow color in milk
 Discuss Question
Answer: Option A. -> bluish gray to brownish color in milk in its pure form
Question 36. .  Esters like flavors in butter are resulted from the action of
  1.    P. mephitica
  2.    Aeromonas hydrophila
  3.    P. fragi
  4.    Pseudomonas synxantha
 Discuss Question
Answer: Option C. -> P. fragi
Question 37. . An alkaline reaction in milk is caused by the alkali formers bacteria as
  1.    Pseudomonas fluorescens
  2.    A. viscolactis
  3.    both (a) and (b)
  4.    none of these
 Discuss Question
Answer: Option C. -> both (a) and (b)
Question 38. . Bacterial ropiness in milk is caused by
  1.    slimy capsular material from the cells usually gums or mucins
  2.    slimy capsular material from the cells usually proteins
  3.    slimy capsular material from the cells usually lipids
  4.    all of the above
 Discuss Question
Answer: Option A. -> slimy capsular material from the cells usually gums or mucins
Question 39. . The chief type of spoilage in sweetened condensed milk may be
  1.    gas formation by sucrose fermenting yeasts
  2.    thickening caused by micrococci
  3.    mold colonies growing on the surface
  4.    all of the above
 Discuss Question
Answer: Option D. -> all of the above
Question 40. . 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.    Lactobacillus acidophilus
  4.    None of the above
 Discuss Question
Answer: Option C. -> Lactobacillus acidophilus

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