Q. Certain strains of Streptococcus lactis var. maltigenes may produce

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Q. The acidity may be described as "aromatic" when

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Q. Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as

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Q. 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

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Q. Pseudomonas syncyanea produces a

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Q. Pseudomonas nigrifaciens in mildly salted butter may cause

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Q. Esters like flavors in butter are resulted from the action of

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Q. Acidophilus milk which is used for its therapeutic properties in intestinal disorders requires for its manufacture a pure culture of

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Q. A yellow color in the creamy layer of milk may be caused by

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Q. An alkaline reaction in milk is caused by the alkali formers bacteria as

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Q. Bacterial ropiness in milk is caused by

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Q. Fishiness in butter is caused by

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Q. The chief type of spoilage in sweetened condensed milk may be

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Q. The technique first described to determine the incipient spoilage in meat was

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Q. Which of the following is responsible for a musty or earthy flavor?

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Q. Molds causing spoilage of eggs include species of

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Q. Vacuum packaged meats are spoiled by

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Q. More spoilage of eggs is caused by

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Q. The growth of Streptomyces on straw or elsewhere near the egg may produce

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Q. Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by

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