Question

Given below are two statements:
Statement (I): Ropy fermentation of milk is brought about by the growth of bacteria leading to change in the consistency of the product
Statement (II): Production of exopolysaccharides is responsible for repines of milk and milk products
In light of the above statements, choose the most appropriate answer from the options given below:

• A. Both Statement (I) and Statement (II) are true.
• B. Both Statement (I) and Statement (II) are false.
• C. Statement (I) is true but Statement (II) is false.
• D. Statement (I) is incorrect but Statement (II) is true.

Hint:

The slimy, viscous, or ropy defect in milk is always caused by exopolysaccharides (EPS) produced by specific capsular or slime-forming bacteria like Alcaligenes viscolactis.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Ropiness (or ropy fermentation) is a common texture-based bacterial defect in raw and pasteurized milk characterized by slimy, viscous threads that form when the milk is poured.

Step 2: Detailed Explanation:
- Statement (I): Ropiness significantly alters the physical consistency of milk, making it highly viscous, cohesive, and thread-like due to bacterial fermentation. Thus, Statement (I) is true.
- Statement (II): Certain bacteria (such as Alcaligenes viscolactis, Klebsiella aerogenes, and some lactic acid bacteria) synthesize and secrete high-molecular-weight extracellular polymers called exopolysaccharides (EPS). These sticky polymers accumulate in the milk plasma, causing the characteristic slimy "ropiness" (often printed with a typo as "repines" in exam papers). Thus, Statement (II) is true.

Step 3: Final Answer
Since both statements are factually accurate, the correct option is (A).