7.
The most difficult disease agent to destroy in milk is:
a. Salmonella typhi.
b. Coxiella burnetii.
c.
Streptococcus species.
d. Brucella organisms.
e. Corynebacterium diphtheriae.
8.
When the pH in milk is lowered, as in the production of lactic acid, the milk:
a. Sours.
b. Forms lumps.
c.
Sweetens.
d. Is pasteurized.
9.
Which of the following is not a cultured (fermented) dairy product?
a. Sour cream.
b. Buttermilk.
c.
Cottage cheese.
d. Yogurt.
e. Butter.
10.
List three laboratory tests performed on milk which indicate its quality and
wholesomeness.
a. The ___________________________test.
b. The ___________________________ test.
c.
The ___________________________ test.
MD0703
2-16