Question:
Proteolysis in milk is caused due to which of the following?
A. Micrococcus
B. Alcaligenes
C. Proteus
D. S. aureus
Choose the correct answer from the options given below:
Proteolysis in milk is caused due to which of the following?
A. Micrococcus
B. Alcaligenes
C. Proteus
D. S. aureus
Choose the correct answer from the options given below:
A. Micrococcus
B. Alcaligenes
C. Proteus
D. S. aureus
Choose the correct answer from the options given below:
Show Hint
Micrococcus, Alcaligenes, and Proteus are prominent proteolytic spoilage bacteria responsible for casein degradation in milk.
Updated On: Sep 15, 2026
- A only
- A & D only
- A, B & C only
- D only
Show Solution
Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Proteolysis in refrigerated and raw milk results from extracellular proteinases secreted by psychrotrophic and spoilage bacteria.
Step 2: Detailed Explanation:
Bacterial species actively causing proteolysis and bitterness in milk include:
1. Micrococcus spp. (Statement A): Secretes heat-stable extracellular proteases causing casein degradation.
2. Alcaligenes spp. (Statement B): Highly proteolytic psychrotroph producing ropiness and casein hydrolysis.
3. Proteus spp. (Statement C): Strongly proteolytic enteric bacterium actively breaking down milk proteins into peptones and amines.
Staphylococcus aureus (Statement D) is primarily an enterotoxin producer rather than a primary milk spoilage proteolytic agent.
Step 3: Final Answer:
Hence, proteolysis in milk is caused by A, B & C only.
Proteolysis in refrigerated and raw milk results from extracellular proteinases secreted by psychrotrophic and spoilage bacteria.
Step 2: Detailed Explanation:
Bacterial species actively causing proteolysis and bitterness in milk include:
1. Micrococcus spp. (Statement A): Secretes heat-stable extracellular proteases causing casein degradation.
2. Alcaligenes spp. (Statement B): Highly proteolytic psychrotroph producing ropiness and casein hydrolysis.
3. Proteus spp. (Statement C): Strongly proteolytic enteric bacterium actively breaking down milk proteins into peptones and amines.
Staphylococcus aureus (Statement D) is primarily an enterotoxin producer rather than a primary milk spoilage proteolytic agent.
Step 3: Final Answer:
Hence, proteolysis in milk is caused by A, B & C only.
Was this answer helpful?
0
0
Top ICAR AIEEA Food Science and Technology Questions
- What is the typical bond angle between hydrogen and oxygen atoms in a water molecule?
- Which conditions are favorable for the formation of acrylamide in foods?
Match List-I with List-II.
List-I (Chemical Compound) List-II (Source) (A) Inulin (I) Acacia tree (B) Sodium Alginate (II) Red algae (C) Gum arabica (III) Chicory root (D) Carrageenan (IV) Brown algae Choose the correct answer from the options given below.
- Arrange the following HACCP principles in the correct sequence as per their implementation:
(A). Conduct a hazard analysis
(B). Establish critical control points (CCPs)
(C). Establish corrective actions
(D). Establish monitoring procedures
(E). Establish verification procedures
(F). Establish record-keeping and documentation procedures
Choose the correct answer from the options given below: - Which of the following flavonoids is incorrectly grouped with its food source?
(A). Naringin-Citrus
(B). Quercetin-Onion
(C). Kaempferol-Broccoli
(D). Genistein-Berries
Choose the correct answer from the options given below:
View More Questions
Top ICAR AIEEA Food Safety Questions
- Arrange the following HACCP principles in the correct sequence as per their implementation:
(A). Conduct a hazard analysis
(B). Establish critical control points (CCPs)
(C). Establish corrective actions
(D). Establish monitoring procedures
(E). Establish verification procedures
(F). Establish record-keeping and documentation procedures
Choose the correct answer from the options given below: - HACCP principles were introduced by which of the following organizations?
- --------- is a spanish wine, matured at high temperature by placing the filled barrels for 3 to 4 months.
- The fermented fish product called Ngari is from _______
- Vibrio parahaemolyticus can grow in _______ NaCl.
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions