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Questions and Answers
Lactoferrin is an enzyme found in milk that has inherent antimicrobial activity.
Lactoferrin is an enzyme found in milk that has inherent antimicrobial activity.
False
The lactoperoxidase system has bactericidal activity against many Gram-positive spoilage organisms.
The lactoperoxidase system has bactericidal activity against many Gram-positive spoilage organisms.
False
Lysozyme acts on components of the bacterial cell membrane, causing cell lysis.
Lysozyme acts on components of the bacterial cell membrane, causing cell lysis.
False
The chelation of iron in milk by lactoferrin promotes the growth of many bacteria.
The chelation of iron in milk by lactoferrin promotes the growth of many bacteria.
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Hydrogen peroxide is naturally produced by milk to activate the lactoperoxidase system.
Hydrogen peroxide is naturally produced by milk to activate the lactoperoxidase system.
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Lactoperoxidase has inherent antimicrobial activity against many pathogens.
Lactoperoxidase has inherent antimicrobial activity against many pathogens.
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The phospholipid content in milk fat is around 80%.
The phospholipid content in milk fat is around 80%.
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Globulins are the predominant type of protein in milk.
Globulins are the predominant type of protein in milk.
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The pH of milk is highly acidic, which inhibits microbial growth.
The pH of milk is highly acidic, which inhibits microbial growth.
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Raw milk is a poor growth medium for microorganisms.
Raw milk is a poor growth medium for microorganisms.
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The microbiology of milk has no implications for human health.
The microbiology of milk has no implications for human health.
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The udder is not a source of bacterial contamination of raw milk.
The udder is not a source of bacterial contamination of raw milk.
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Bacterial spores are susceptible to lysozyme.
Bacterial spores are susceptible to lysozyme.
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Immunoglobulins present in milk play a significant role in preservation.
Immunoglobulins present in milk play a significant role in preservation.
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Pasteurization has eliminated the transmission of milk-borne diseases.
Pasteurization has eliminated the transmission of milk-borne diseases.
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Acid-forming bacteria in milk can cause a pH increase.
Acid-forming bacteria in milk can cause a pH increase.
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Colostrum is a poor source of immunoglobulins.
Colostrum is a poor source of immunoglobulins.
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Campylobacter spp. are typically found in pasteurized milk.
Campylobacter spp. are typically found in pasteurized milk.
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