11. Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as

A. rabbito
B. putridity
C. both (a) and (b)
D. none of these

12. Cheese with too low an acidity because of the addition of cream or the failure of the starter often is made gelatinous or slimy by

A. Pseudomonas
B. P. fragi
C. Alcaligenes met alcaligenes
D. all of these

13. Pseudomonas syncyanea produces a

A. bluish-gray to brownish color in milk in its pure form
B. brownish color to bluish-gray in milk in its pure form
C. gray to brownish color in milk
D. yellow color in milk

14. Pseudomonas nigrifaciens in mildly salted butter may cause

A. black smudge
B. greenish areas
C. pink color
D. none of these

15. Esters like flavors in butter are resulted from the action of

A. P. mephitica
B. Aeromonas hydrophila
C. P. fragi
D. Pseudomonas synxantha