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MCQs

Total Questions : 49 | Page 5 of 5 pages
Question 41. . Fishiness in butter is caused by
  1.    Aeromonas hydrophila
  2.    Pseudomonas synxantha
  3.    Pseudomonas syncyanea
  4.    none of these
 Discuss Question
Answer: Option A. -> Aeromonas hydrophila
Question 42. . A yellow color in the creamy layer of milk may be caused by
  1.    Pseudomonas synxantha
  2.    Pseudomonas syncyanea
  3.    both (a) and (b)
  4.    S. marcescens
 Discuss Question
Answer: Option A. -> Pseudomonas synxantha
Question 43. .  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 44. . 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 45. . A yellow color in the creamy layer of milk may be caused by
  1.    Pseudomonas synxantha
  2.    Pseudomonas syncyanea
  3.    both (a) and (b)
  4.    S. marcescens
 Discuss Question
Answer: Option A. -> Pseudomonas synxantha
Question 46. . 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
Question 47. . 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 48. . 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 49. . Fishiness in butter is caused by
  1.    Aeromonas hydrophila
  2.    Pseudomonas synxantha
  3.    Pseudomonas syncyanea
  4.    none of these
 Discuss Question
Answer: Option A. -> Aeromonas hydrophila

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