Milk And Milk Products(Microbiology ) Questions and Answers

Question 1. Bulgarian butter milk is made with the help of
  1.    Streptococcus lactis
  2.    Lactobacillus bulgaricus
  3.    S. cremoris
  4.    Streptococcus thermophilus
Explanation:-
Answer: Option B. -> Lactobacillus bulgaricus
Question 2. Non bacterial ropiness or sliminess in milk and milk products may be due to the
  1.    stringiness due to thin films of casein or lactalbumin during cooling
  2.    sliminess resulting from the thickness of the cream
  3.    stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood.
  4.    All of these
Explanation:-
Answer: Option D. -> All of these
Question 3. Swelling of the can is caused primarily by
  1.    gas forming, aerobic spore formers
  2.    gas forming, anaerobic spore formers
  3.    both (a) and (b)
  4.    none of these
Explanation:-
Answer: Option B. -> gas forming, anaerobic spore formers
Question 4. The yoghurt is made from
  1.    mixed culture of (a) and (b)
  2.    Streptococcus thermophilus
  3.    S. cremoris
  4.    Lactobacillus bulgaricus
Explanation:-
Answer: Option A. -> mixed culture of (a) and (b)
Question 5. Cheese cancer of Swiss and similar cheese is caused by
  1.    Oospora aurianticum
  2.    Oospora Crustacea
  3.    none of these
  4.    Oospora caseovorans
Explanation:-
Answer: Option D. -> Oospora caseovorans
Question 6. Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?
  1.    Clostridium sporogenes
  2.    Clostridium herbarum
  3.    None of these
  4.    Clostridium tyrobutyricum
Explanation:-
Answer: Option B. -> Clostridium herbarum
Question 7. Ropiness caused by Enterobacter usually is
  1.    worse near the top of the milk
  2.    all of these
  3.    worse at the bottom of the milk
  4.    worse at the middle of the milk
Explanation:-
Answer: Option A. -> worse near the top of the milk
Question 8. The acidity may be described as "aromatic" when
  1.    appreciable amounts of volatile fatty acids are produced by Coliform bacteria
  2.    Lactic streptococci and aroma forming Leuconostoc species are growing together
  3.    All of these
  4.    Streptococcus lactis and other lactis are growing together
Explanation:-
Answer: Option B. -> Lactic streptococci and aroma forming Leuconostoc species are growing together
Question 9. A brown color in milk may result from
  1.    both (a) and (b)
  2.    Pseudomonas putrefaciens
  3.    S. marcescens
  4.    the enzymatic oxidation of tyrosine by P. fluorescens
Explanation:-
Answer: Option A. -> both (a) and (b)
Question 10. Certain strains of Streptococcus lactis var. maltigenes may produce
  1.    bitter flavor
  2.    burnt or caramel flavor
  3.    none of these
  4.    acid flavor
Explanation:-
Answer: Option B. -> burnt or caramel flavor
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