43.
Select the starter culture that produces lactic acid that is active at room
temperature:
a.
Steptococcus cremoris.
b.
Propionibacterium shermanii.
c.
Streptococcus thermophilus.
44.
For a combination of acidity, flavor, and aroma, the starter culture should contain:
a.
Lactobacillus bulgaricus.
b.
Streptococcus lactis.
c.
Streptococcus citrovorum.
d.
Propionibacterium shermanii.
45.
Which of the following fresh cultured products contains not less than 0.20%
acidity expressed as lactic acid?
a.
Yogurt.
b.
Sour cream.
c.
Cultured buttermilk.
d.
Cottage cheese.
46.
Complete the names of the separate cultures that are combined at the last
minute when yogurt is being made.
.
a.
Streptococcus
b.
Lactobacillus
.
MD0715
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