Milk and Milk Products MCQs : This section focuses on the "Milk and Milk Products". These Multiple Choice Questions (MCQs) should be practiced to improve the Milk and Milk Products skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.
Question 1
Cheese cancer of Swiss and similar cheese is caused by
A. Oospora Crustacea
B. Oospora caseovorans
C. Oospora aurianticum
D. None of these
Question 2
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
Question 3
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
Question 4
An alkaline reaction in milk is caused by the alkali formers bacteria as
A. Pseudomonas fluorescens
B. A. viscolactis
C. Both A and B
D. None of these
Question 5
Certain strains of Streptococcus lactis var. maltigenes may produce
A. bitter flavor
B. acid flavor
C. burnt or caramel flavor
D. None of these
Question 6
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
Question 7
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
Question 8
Acidophilus milk which is used for its therapeutic properties in intestinal disorders requires for its manufacture a pure culture of
A. Lactobacillus bulgaricus
B. Streptococcus thermophilics
C. Lactobacillus acidophilus
D. None of the above
Question 9
An alkaline reaction in milk is caused by the alkali formers bacteria as
A. Pseudomonas fluorescens
B. A. viscolactis
C. both (a) and (b)
D. none of these
Question 10
A yellow color in the creamy layer of milk may be caused by
A. Pseudomonas synxantha
B. Pseudomonas syncyanea
C. both (a) and (b)
D. S. marcescens
Question 11
The yoghurt is made from
A. Lactobacillus bulgaricus
B. Streptococcus thermophilus
C. S. cremoris
D. mixed culture of a and b
Question 12
Certain strains of Streptococcus lactis var. maltigenes may produce
A. bitter flavor
B. acid flavor
C. burnt or caramel flavor
D. none of these
Question 13
Pseudomonas nigrifaciens in mildly salted butter may cause
A. black smudge
B. greenish areas
C. pink color
D. None of these
Question 14
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 the above
Question 15
Acidophilus milk which is used for its therapeutic properties in intestinal disorders requires for its manufacture a pure culture of
A. Lactobacillus bulgaricus
B. Streptococcus thermophilics
C. Lactobacillus acidophilus
D. None of these
Question 16
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
Question 17
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 the above
Question 18
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
Question 19
Fishiness in butter is caused by
A. Aeromonas hydrophila
B. Pseudomonas synxantha
C. Pseudomonas syncyanea
D. none of these
Question 20
Bacterial ropiness in milk is caused by
A. slimy capsular material from the cells usually gums or mucins
B. slimy capsular material from the cells usually proteins
C. slimy capsular material from the cells usually lipids
D. all of the above
Question 21
The chief type of spoilage in sweetened condensed milk may be
A. gas formation by sucrose fermenting yeasts
B. thickening caused by micrococci
C. mold colonies growing on the surface
D. All of the above
Question 22
Esters like flavors in butter are resulted from the action of
A. P. mephitica
B. Aeromonas hydrophila
C. P. fragi
D. Pseudomonas synxantha
Question 23
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
Question 24
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
Question 25
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
Question 26
Bacterial ropiness in milk is caused by
A. slimy capsular material from the cells usually gums or mucins
B. slimy capsular material from the cells usually proteins
C. slimy capsular material from the cells usually lipids
D. all of these
Question 27
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
Question 28
Bulgarian butter milk is made with the help of
A. Lactobacillus bulgaricus
B. Streptococcus lactis
C. Streptococcus thermophilus
D. S. cremoris
Question 29
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
Question 30
A yellow color in the creamy layer of milk may be caused by
A. Pseudomonas synxantha
B. Pseudomonas syncyanea
C. Both A and B
D. S. marcescens
Question 31
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
Question 32
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
Question 33
The yoghurt is made from
A. Lactobacillus bulgaricus
B. Streptococcus thermophilus
C. S. cremoris
D. mixed culture of (a) and (b)