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

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

Hint:

"Pseudomonas taetrolens" is the classic cause of "Musty potato" flavor. Once you identify this pair, matching the rest becomes much easier in multiple-choice questions.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Microorganisms cause various structural, aromatic, and visual defects in dairy products.
Many of these defects are "signature" spoilage patterns caused by specific metabolic activities of particular species.

Step 2: Detailed Explanation:
1.Salmonella newbrunswick: While Salmonella is primarily a pathogen, specific historical cases and research have linked it to "reddish pink discoloration" on butter surfaces. Thus, (A) matches with (I).
2.Fusarium: This is a mold. In the context of dairy powders or related processing, it is associated with defects in the "faulty instantizing process" or specific visual surface defects in some butter/cheese contexts. Based on the options, (B) matches with (III).
3.Pseudomonas taetrolens: This is a well-known psychrotrophic bacterium that produces a very distinct "musty potato flavor" (due to pyrazine compounds) in milk and butter. Thus, (C) matches with (IV).
4.Bacillus circulans: This organism is associated with the production of a "phenolic flavor" or "medicinal/tame" flavor in milk due to the breakdown of proteins or specific chemical precursors. Thus, (D) matches with (II).
By matching (A-I), (B-III), (C-IV), and (D-II), we find that Option 3 is correct.

Step 3: Final Answer:
The correct matching is (A)-(I), (B)-(III), (C)-(IV), (D)-(II).