Question

Cheesy/putrid flavor defect in cream and butter is caused by:

• A. Pseudomonas synxantha
• B. Pseudomonas putrefaciens
• C. Coliform
• D. Pseudomonas nigrifaciens

Hint:

Maintain strict hygiene and appropriate storage temperatures to prevent bacterial spoilage in dairy products.

Answer 1

The Correct Option is B

Pseudomonas putrefaciens is responsible for the cheesy or putrid flavor defect in cream and butter. This microorganism produces proteolytic enzymes that break down milk proteins, resulting in unpleasant odors and off-flavors. Proper hygiene and cold storage are critical to preventing contamination by such spoilage bacteria.