Question

Match List-I with List-II

List-I (Causative organism)	List-II (Defect)
(A) Pseudomonas nigrifaciens	(I) bacterial thickening
(B) Lactococcus lactis spp Lactis biovorin maltigenes	(II) bitterness in evaporated milk
(C) Bacillus panis	(III) black discolouration on butter
(D) Staphylococcus albus	(IV) malty taint

Choose the correct answer from the options given below

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

Hint:

Associate these key dairy spoilages with their causative organisms:
- P. nigrifaciens \(\rightarrow\) Black surface discoloration on salted butter.
- L. lactis biovar. maltigenes \(\rightarrow\) Malty flavor defect.
- Bacillus panis \(\rightarrow\) Sweet/bacterial thickening of condensed milk.
- Staphylococcus albus \(\rightarrow\) Bitterness in canned evaporated milk.

Answer 1

The Correct Option is D