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10 Questions

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Fermentation of Milk

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Questions and Answers

What do lactic acid bacteria convert lactose to in Swiss cheese making?

Water

Carbon dioxide

Propionic acid

Lactic acid (correct)

What happens when raw milk is held at room temperature for a long time?

Lactic acid bacteria grow rapidly

A series of changes may take place in sequence (correct)

Proteolytic organisms are inhibited

Milk becomes spoiled immediately

What is antibiosis?

The growth of one organism inhibits the growth of another (correct)

The effect of temperature on microorganism growth

The growth of one organism promotes the growth of another

The interaction between two microorganisms

Why may lactic starter cultures not propagate well in reconstituted milk?

Due to the presence of inhibitory substances Signup and view all the answers

What is the role of Strept. lactis in cheese production?

To convert lactose to lactic acid Signup and view all the answers

What happens to the remaining lactose fraction after Strept. lactis acts on it?

It is converted to lactic acid by Lactobacilli Signup and view all the answers

What is the role of Lactobacilli in cheese production?

To convert the remaining lactose fraction to lactic acid Signup and view all the answers

What grows on the surface of the curd during cheese production?

Moulds like Geotricum candidum Signup and view all the answers

What is the end result of the oxidation of lactic acid by moulds like Geotricum candidum?

The reduction of acidity due to the formation of CO2 and water Signup and view all the answers

What is the approximate concentration of lactic acid produced in the curd?

2% lactic acid Signup and view all the answers