a) High acid b) Malty c) Feed d) Rancid Answer: a Explanation: Streptococcus lactic gives sour off ...
View QuestionThis off-flavor is rarely found except in pasteurized milk that has been stored too long or stored at slightly high refrigerator temperature.
a) Foreign b) Unclean c) High acid d) Feed Answer: b Explanation: Unclean flavor is characteristic of ...
View QuestionThis flavor similar to the flavor of stale fat and has a soapy taste and a goaty, unclean odor as a result of breaking down of fats in milk.
a) Salty b) Garlic/onion c) Feed d) Rancid Answer: d Explanation: Due to the breakdown of ...
View QuestionOff-flavor which is pungent in advanced stages and is recognized by its “papery” or cardboard sensation initially and a tallow odor in more advanced stages.
a) Malty b) Foreign c) Salty d) Oxidized Answer: d Explanation: Pungency is the characteristic of Oxidized ...
View QuestionOff-flavor to milk due to fly spray, paint, kerosene or creosote. These Substances enter milk as direct contaminants or in vapor form.
a) Rancid b) Foreign c) Feed d) Malty Answer: b Explanation: Foreign to milk caused by fly ...
View QuestionOff-flavors are detected in milk when cows eat obnoxious weeds. The flavor can be recognized by distinctive odor and taste suggested by its name.
a) Rancid b) Garlic/onion c) Foreign d) Flat/watery Answer: b Explanation: Obnoxious weeds contribute to garlic/onion ...
View QuestionFlavor detected by consumption of strong feeds or weeds or milk from cows in late stages of lactation in milk.
a) Feed b) Salty c) Bitter d) Rancid Answer: c Explanation: Strong feed or weed contributes towards ...
View QuestionOff-flavor of milk that may be described as tasteless and the flavor of normal milk lacks in.
a) High acid b) Rancid c) Oxidized d) Flat/watery Answer: d Explanation: A watery flavor is a ...
View QuestionSince excess UV-C causes DNA damage, which of the following methods can be used to apply this technique itself in spite of this drawback?
a) Reduce the exposure time to this process by combining two or more methods b) There is no ...
View QuestionXYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced Ultra-violet C process which is a photochemical process which reduces the number of microbes (not completely sterilizing them). What else do you think this does?
a) Induces the synthesis of certain health promoting compounds b) Resistance against pathogens c) DNA damage d) All ...
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