LPT-0162
QUESTION
Bitter taint and thinning of cream is caused by?
OPTIONS
(A) B. stearothermophilus
(B) B. subtilis
(C) Coliforms
(D) Lactococci
ANSWER
(B) B. subtilis
EXPLANATION
Bacillus subtilis can produce proteolytic and lipolytic changes in cream, leading to thinning and bitter or otherwise objectionable flavours. B. stearothermophilus is mainly important as a thermophilic spore-former, while coliforms and lactococci produce different defects. Hence, option (B) is correct.
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