8. Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?
A.Clostridium tyrobutyricum
B.Clostridium sporogenes
C.Clostridium herbarum
D.None of these

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9. Certain strains of Streptococcus lactis var. maltigenes may produce
A.bitter flavor
B.acid flavor
C.burnt or caramel flavor
D.none of these

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10. The acidity may be described as "aromatic" when
A.Lactic streptococci and aroma forming Leuconostoc species are growing together
B.Streptococcus lactis and other lactis are growing together
C.appreciable amounts of volatile fatty acids are produced by Coliform bacteria
D.all of the above

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11. Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as
A.rabbito
B.putridity
C.both (a) and (b)
D.none of these

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12. 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
A.Pseudomonas
B.P. fragi
C.Alcaligenes metalcaligenes
D.all of these

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13. Pseudomonas syncyanea produces a
A.bluish gray to brownish color in milk in its pure form
B.brownish color to bluish gray in milk in its pure form
C.gray to brownish color in milk
D.yellow color in milk

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14. Pseudomonas nigrifaciens in mildly salted butter may cause
A.black smudge
B.greenish areas
C.pink color
D.none of these

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