Microbiology Objective Questions { Milk and Milk Products }

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1. Non bacterial ropiness or sliminess in milk and milk products may be due to the

A. stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood.

B. sliminess resulting from the thickness of the cream

C. stringiness due to thin films of casein or lactalbumin during cooling

D. all of the above

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2. The yoghurt is made from

A. Lactobacillus bulgaricus

B. Streptococcus thermophilus

D. mixed culture of (a) and (b)

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3. Cheese cancer of Swiss and similar cheese is caused by

A. Oospora Crustacea

B. Oospora caseovorans

C. Oospora aurianticum

D. none of these

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4. Swelling of the can is caused primarily by

A. gas forming, anaerobic spore formers

B. gas forming, aerobic spore formers

C. both (a) and (b)

D. none of these

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5. Bulgarian butter milk is made with the help of

A. Lactobacillus bulgaricus

B. Streptococcus lactis

C. Streptococcus thermophilus

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6. Ropiness caused by Enterobacter usually is

A. worse at the middle of the milk

B. worse at the bottom of the milk

C. worse near the top of the milk

D. all of these

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7. A brown color in milk may result from

A. Pseudomonas putrefaciens

B. the enzymatic oxidation of tyrosine by P. fluorescens

C. both (a) and (b)

D. S. marcescens

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