Question

Match List I with List II 

Choose the correct answer from the options given below: 
 

• A. A-I, B-II, C-IV, D-III
• B. A-II, B-IV, C-I, D-III
• C. A-IV, B-I, C-III, D-II
• D. A-III, B-I, C-IV, D-II

Hint:

Condensed Milk Spoilage Matches:
Bacterial Thickening = Bacillus megaterium
Sweet Coagulation/Gas = Clostridium foetidum
Bloat = Bacillus subtilis
Cheesy odor = Staphylococcus albus.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Microbial spoilage defects in evaporated and condensed canned milks.

Step 2: Detailed Explanation:
Matching canned milk spoilage defects in List I with causative microorganisms in List II:
- A. Bacterial Thickening (Sweet Curdling): Caused by spore-forming II. {Bacillus megaterium (and B. cereus) secreting rennin-like proteases that coagulate casein without gas.
- B. Sweet Coagulation Gas Blow: Caused by anaerobic gas formers like IV. {Clostridium foetidum (producing hydrogen gas causing blown cans).
- C. Bloat (Gassy Swelling in SCM): Caused by osmophilic yeasts or spore-forming I. {Bacillus subtilis.
- D. Cheesy Fruity Odour: Caused by micrococci/staphylococci like III. {Staphylococcus albus (S. epidermidis).
Matching sequence: A-II, B-IV, C-I, D-III.

Step 3: Final Answer:
Therefore, the correct matching is A-II, B-IV, C-I, D-III, matching option (B).