Q. Which of the following is the characteristic of good quality milk?

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Q. Lactic acid bacteria ferment which of the following forming lactic acid?

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Q. Which among the following is not a bacterial group which occurs in milk?

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Q. Which bacteria is responsible for ripening Emmenthal cheese?

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Q. Coliform bacteria leads to _________

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Q. Presence of coliform in milk pipelines after pasteurization indicates __________

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Q. Which bacteria are also known as “The cheese destroyer”?

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Q. Non bacterial ropiness or sliminess in milk and milk products may be due which of the following reasons?

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Q. The yoghurt is made from ________

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Q. Cheese cancer of Swiss and similar cheese is caused by?

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Q. Bacteria which cause diseases in humans, animals and plants are called __________

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Q. What is pigment or color production by bacteria called?

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Q. Which of the following species of Clostridium is responsible for the formation of dark green to black colors in cheese?

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Q. Fungi can be divided as __________

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Q. Which one of the following is called the ‘brewer’s yeast’?

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Q. Which of the following is the source of Vitamin A?

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Q. Yeast cells are good source of __________

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Q. Roquefort cheese is ripened by __________

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Q. Penicillium camemberti is used for ripening of __________

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Q. Which of the following is a heteroceous fungus?

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