1.

This off-flavor is a result of bacterial growth (commonly Streptococcus lactic) and will have detectable ________ flavor long before it may be classified sour.(a) High acid(b) Malty(c) Feed(d) RancidI have been asked this question during an internship interview.The query is from Milk Production in portion Primary Production of Milk of Dairy Engineering

Answer»

Right ANSWER is (a) HIGH acid

The EXPLANATION is: STREPTOCOCCUS lactic gives sour off flavor to milk. It INITIALLY has a very high acid flavor.



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