MILK

Question 1

Can indicate pus, colostrum, or late milk

Answer 1

yellowish creamy

Question 2

Can indicate the addition of water for adulteration or skimming

Answer 2

blue thin/ thin creamy

Question 3

Milk is produced under unhygienic conditions

Answer 3

visible dirt and impurity

Question 4

Can indicate fermentation by yeast

Answer 4

bubbs, coagu, why separation

Question 5

Can also indicate mastitis milk or milk adulterated by flour and/or skim milk powder.
It can also indicate early spoiling

Answer 5

small white clot

Question 6

Can indicate the presence of blood in the milk

Answer 6

red/pink

Question 7

Can indicate sour milk or mastitis milk

Answer 7

large clots

Question 8

Result of growth of acid-producing bacteria that reduces lactose to lactic acid.

Answer 8

acid flavors

Question 9

characterized by sweet and sour smell, thin and waterish appearance could be a result of bacterial activity and storage in closed container without proper ventilation

Answer 9

blue souring

Question 10

Pure bitter flavor is detected by taste only

Answer 10

true

Question 11

rancid flavor is detected by taste only

Answer 11

both senses

Question 12

___ taste is a result of peptonizing of milk by Streptococcus liquefaciens

Answer 12

bitter

Question 13

is a result of lipolysis (deterioration) of fat

Answer 13

rancidity

Question 14

like garlic, onion, beets, poorly made silage, as well as certain plants and pastures can
cause off-flavor milk

Answer 14

feed flavors

Question 15

Suggest very slight oxidation as well as low solids and/or low-fat milk

Answer 15

flat flavor

Question 16

Suggestive of malt. Result of the growth of bacteria??

Answer 16

Steptococcus lactis var. maltigenes

Question 17

Sometimes described as “oily”, “stale”, “tallowy”, or “cardboard”

Answer 17

oxidized flavor

Question 18

Associated with milk from cow in an advanced stage of lactation or mastitis milk.

Answer 18

salty milk

Question 19

salty milk is caused by an increase in ____ and low in ___ levels

Answer 19

chlorine; lactose

Question 20

Suggest mustiness, staleness and foul stable air

Answer 20

unclean flavor

Question 21

Caused by Pseudomonas producing esters

Answer 21

fruity aroma

Question 22

aIndicate the presence of capsule producing bacteria such as Aerobacter aerogenes

Answer 22

slimy milk

Question 23

slimy milk is caused by bacteria ___

Answer 23

aerobacter aerogenes

Question 24

why milk clots?

Answer 24

high acidity) or high protein percentage like colostrum

Question 25

some bacterial contaminants of the milk can attack the milk sugar (____) to form acid

Answer 25

lactose

Question 26

primary acid produced.

Answer 26

lactic acid

Question 27

a dye which is colorless in acid environment and changes to red in alkaline solution

Answer 27

phenolphthalein

Question 28

natural constituents of milk making it slightly acidic

Answer 28

protein and phosphates

Question 29

the addition of phenolphthalein to milk will not change the color of the milk rather the addition of an alkali like sodium hydroxide neutralizes the acid, and adding an excess amount will turn the phenolphthalein red

Answer 29

true

Question 30

acidity test is used to ascertain large amount of lactic which reduces milk heat stability, and thereby its suitability for milk product manufacture.

Answer 30

titratable acidity test

Question 31

Normal milk acidity ranges from _____ to ___ lactic acid

Answer 31

0.10% to 0.20%

Question 32

Values ___ and above should be rejected for pasteurization as it will clot in the pasteurizer.

Answer 32

0.25%

Question 33

The acidity is due to ____, while alkalinity to ____

Answer 33

hydrogen ions (H+) hydroxyl ions (OH-)

Question 34

is a measure of quantity of acid present

Answer 34

titratable acidity

Question 35

is a measure (numerically inverse) of intensity of that acidity

Answer 35

pH

Question 36

The pH of the milk is dependent on the ____ concentrations in the milk

Answer 36

hydrogen ion

Question 37

The pH meter is standardized using ___solutions. T

Answer 37

standard buffer

Question 38

Normal cow’s milk has a pH of

Answer 38

6.5-6.8

Question 39

tests done in the dairy farm or dairy plant’s laboratory

Answer 39

routine tests

Question 40

routine tests can only be done on raw milk

Answer 40

false

Question 41

Routine tests of raw milk consist of the following

Answer 41

DMC, TPC, presumptive Coliform test, dye reduction, Determining of keeping quality of the milk

Question 42

Routine test on pasteurized milk consist of the following

Answer 42

1. Phosphatase test 2. Coliform Test 3. Methylene Blue Reduction test

Question 43

most used micro exam in milk

Answer 43

TPC

Question 44

no single method could give the total viable population in milk.

Answer 44

true

Question 45

The average number of bacteria is per microscopic field is determined after examining 5 and 40 fields.

Answer 45

50

Question 46

Grade A raw milk should not have more than

Answer 46

100k/mL

Question 47

Grade A pasteurized milk should have a count of not more that

Answer 47

20k/mL

Question 48

This method is especially suited in low bacterial densities sample such as pasteurized milk wherein most of the bacteria have been killed during the process.

Answer 48

TPC

Question 49

other factors influence the reduction time

Answer 49

bacterial growth phase generation time presence of somatic celsls

Question 50

he decoloration is due to the reduction of methylene blue (blue color) to

Answer 50

leucomethylene

Question 51

is an indirect method of bacterial count and ability of the bacteria to propagate

Answer 51

MBDR

Question 52

Because of the unknown lag phase and generation time, the reduction time is a good measure of the initial bacterial index

Answer 52

poor measure

Question 53

commonly used to assess the keeping quality of producer’s milk.

Answer 53

dye reduction test

Question 54

rhe lower the bacteria present in a given milk sample, the longer it will take to reach a count of 50-100 million

Answer 54

true

Question 55

milk rich in somatic cells have a longer reduction time

Answer 55

shorter

Question 56

If the reduction test is carried out on heat-treated milk, the reduction does not start until the ____is present, as the ____ of the milk was destroyed by the treatment.

Answer 56

double quantity of microorganism is present hypoxanthin dehydrogenase

Question 57

Pasteurization supposedly kills all coliform bacteria in milk. Therefore, the presence of coliform bacteria in pasteurized milk is assumed to be acquired before and after pasteurization

Answer 57

after only

Question 58

Coliform test is performed on producer milk as well as during the transport of milk.

Answer 58

falase - not done

Question 59

Ice cream contains 12% saccharose. At such concentration, when ice cream is inoculated in the media, lactose negative but saccharose-positive bacteria can form acid and assume the characteristic appearance of coliform bacteria.

Answer 59

true

Question 60

number of colonies per ml of satisfactory grade coliform values

Answer 60

<5

Question 61

number of colonies per ml of not quite satisfactory grade coliform values

Answer 61

5-30

Question 62

number of colonies per ml of unsatisfactory grade coliform values

Answer 62

>30

Question 63

test to detect presence of chlorine-containing substances such as hypochlorites and chloramines.

Answer 63

wode's

Question 64

In Wode’s test, ___ is added to the sample, and would result to the liberation of ___ if present

Answer 64

hydrochloric acid chlorine,

Question 65

The chlorine could then react with ____ that could result to free iodine.

Answer 65

potassium iodide

Question 66

tests for milk adulteration

Answer 66

indole/iodine test resorcinol hehner

Question 67

Test used to detect starch/rice-wash in milk.

Answer 67

indole/iodine

Question 68

Test used to detect the addition of coconut in milk.

Answer 68

resorcinol

Question 69

Test to detect the presence of formaldehyde in the milk.

Answer 69

hehner

Question 70

indicates the presence of formaldehyde. (positive rxn)

Answer 70

yellowish colored middle