Column Acolumnb

2. __Astringent flavor. b. Light-induced flavor.

3. __Soapy flavor. c. Lipolyzed flavor.

4. __Rich flavor. d. Autoclaved milk flavor.

5. __Sulfurous flavor. e. Oxidized flavor.

6. __Barny flavor. f. Transmitted flavor.

7. __Sunlight flavor. g. Dry, puckery flavor.

9. __Caramelized flavor. i. Abnormal flavor.

10. __Foreign flavor.

INSTRUCTIONS. The following exercises are to be answered by marking the lettered response that best answers the question or best completes the incomplete statement or by writing the answer in the space provided.

11. The most common microorganism found in milk is:

a. Staphylococcus aureus.

b. Clostridium perfringens.

c. Streptococcus lactis.

d. Streptococcus cremoris.

12. Fruity flavor in milk is mainly due to the following microorganism:

a. Pseudomonas aeruginosa.

b. Pseudomonas fragi.

c. Streptococcus lactis.

d. Staphylococcus aureus.

13. One of the main defects of butter is_. This can be due to_

14. A pink discoloration in Romano and other Italian cheeses is due to:

a. Clostridium species.

b. Streptococcus species.

c. Lactobacillus species.

d. Bacillolactis species.

15. In hydrolytic rancidity, the release of_acid,_acid, and_acid produces odors which are usually described as goaty.

16. Several diseases are transmitted by infected raw milk. They include all the following EXCEPT:

a. Tuberculosis.

c. Botulism.

d. Brucellosis.

INSTRUCTIONS. In exercises 17 through 20, match each type of microbial spoilage of shell eggs in Column I with its cause in Column II. Each cause in Column II may be used only once.

COLUMN I

Black rot. Moldy eggs. Sour eggs. White rot.

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