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.
The most common microorganism found in milk is:
a. Staphylococcus aureus.
b. Clostridium perfringens.
d. Streptococcus cremoris.
Fruity flavor in milk is mainly due to the following microorganism:
a. Pseudomonas aeruginosa.
b. Pseudomonas fragi.
d. Staphylococcus aureus.
One of the main defects of butter is ___________. This can be due to ________
as well as to _______________ _______________ .
A pink discoloration in Romano and other Italian cheeses is due to:
a. Clostridium species.
b. Streptococcus species.
d. Bacillolactis species.
In hydrolytic rancidity, the release of _____________ acid, _____________ acid,
and _____________ acid produces odors which are usually described as goaty.