Question

The most common microbial defect in khoa is:

• A. Rancidity
• B. Crumbly texture
• C. Fat separation
• D. Browning

Hint:

Khoa defect: rancidity (most common).
Caused by lipolytic microorganisms.
Affects quality and shelf life.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Khoa is a heat-desiccated milk product.
It can have specific microbial defects.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the defects in khoa.
Step 3: Detailed Explanation:
Rancidity is the most common microbial defect in khoa.
It is caused by lipolytic microorganisms.
Crumbly texture, fat separation, and browning are other defects.
Thus, rancidity is the most common.
Step 4: Final Answer:
The most common microbial defect is rancidity.
Hence, the correct option is (A). \bigskip