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
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
Show 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.
- 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.
Updated On: Jul 23, 2026
- (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)
Show Solution
Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Microbial contamination can cause various sensory defects and food safety issues in dairy products.
Different species of bacteria and molds produce specific enzymes or chemical compounds that result in characteristic off-flavors, color changes, or processing hazards.
Step 2: Detailed Explanation:
Let us match each causative organism in List-I with its associated defect in List-II:
- (A) Salmonella newbrunswick matches with (III) faulty instantizing process:
In the 1960s, a major outbreak of salmonellosis was linked to non-fat dry milk powder contaminated with Salmonella newbrunswick.
The investigation revealed that a faulty instantizing spray-drying system allowed moist air and powder to accumulate in the dryer, creating an environment where the bacteria could survive and contaminate the finished powder.
- (B) Fusarium matches with (I) reddish pink discolouration on butter:
Fusarium is a genus of molds that can produce red, pink, or orange carotenoid pigments.
During cold storage, the growth of these molds on the surface of butter causes reddish-pink discoloration.
- (C) Pseudomonas taetrolens matches with (IV) musty potato flavour:
This psychrotrophic bacterium metabolizes dairy nutrients to produce volatile pyrazines, particularly 2-methoxy-3-isopropylpyrazine, which imparts a strong musty potato off-flavor to milk.
- (D) Bacillus circulans matches with (II) phenolic flavour:
This sporeforming bacterium can survive pasteurization and produce volatile phenols (like guaiacol) in sterilized or canned milk, causing a distinct medicinal, phenolic off-flavor.
This matching sequence corresponds to Option (A).
Step 3: Final Answer:
The correct matching sequence is (A) - (III), (B) - (I), (C) - (IV), (D) - (II).
Microbial contamination can cause various sensory defects and food safety issues in dairy products.
Different species of bacteria and molds produce specific enzymes or chemical compounds that result in characteristic off-flavors, color changes, or processing hazards.
Step 2: Detailed Explanation:
Let us match each causative organism in List-I with its associated defect in List-II:
- (A) Salmonella newbrunswick matches with (III) faulty instantizing process:
In the 1960s, a major outbreak of salmonellosis was linked to non-fat dry milk powder contaminated with Salmonella newbrunswick.
The investigation revealed that a faulty instantizing spray-drying system allowed moist air and powder to accumulate in the dryer, creating an environment where the bacteria could survive and contaminate the finished powder.
- (B) Fusarium matches with (I) reddish pink discolouration on butter:
Fusarium is a genus of molds that can produce red, pink, or orange carotenoid pigments.
During cold storage, the growth of these molds on the surface of butter causes reddish-pink discoloration.
- (C) Pseudomonas taetrolens matches with (IV) musty potato flavour:
This psychrotrophic bacterium metabolizes dairy nutrients to produce volatile pyrazines, particularly 2-methoxy-3-isopropylpyrazine, which imparts a strong musty potato off-flavor to milk.
- (D) Bacillus circulans matches with (II) phenolic flavour:
This sporeforming bacterium can survive pasteurization and produce volatile phenols (like guaiacol) in sterilized or canned milk, causing a distinct medicinal, phenolic off-flavor.
This matching sequence corresponds to Option (A).
Step 3: Final Answer:
The correct matching sequence is (A) - (III), (B) - (I), (C) - (IV), (D) - (II).
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