Question

Match List-I with List-II

List-I (Causative Organism)	List-II (Defect)
(A) Salmonella newbrunswick	(I) reddish pink discolouration on butter
(B) Fusarium	(II) phenolic flavour
(C) Pseudomonas taetrolens	(III) faulty instantizing process
(D) Bacillus circulans	(IV) musty potato flavour

Choose the correct answer from the options given below

• (A) - (III), (B) - (I), (C) - (IV), (D) - (II)
• (A) - (IV), (B) - (I), (C) - (III), (D) - (II)
• (A) - (I), (B) - (II), (C) - (IV), (D) - (III)
• (A) - (IV), (B) - (III), (C) - (II), (D) - (I)

Hint:

Associate these distinct dairy defects with their specific biological causes:
- S. newbrunswick \(\rightarrow\) Spray-dryer/instantizing system contamination.
- Fusarium \(\rightarrow\) Red-pink surface spots on butter.
- P. taetrolens \(\rightarrow\) Musty potato smell.
- B. circulans \(\rightarrow\) Phenolic/medicinal off-flavor.

Answer 1

The Correct Option is A