Question:
Which of the following statement is true about bitter flavour defect in dahi or yoghurt?
A. Use of poor quality/old milk contaminated with psychrotrophic bacteria
B. Starter culture with proteolytic activity.
C. Too high storage temperature of the finished product.
D. Disruption of coagulum before setting
Choose the most appropriate answer from the options given below:
Which of the following statement is true about bitter flavour defect in dahi or yoghurt?
A. Use of poor quality/old milk contaminated with psychrotrophic bacteria
B. Starter culture with proteolytic activity.
C. Too high storage temperature of the finished product.
D. Disruption of coagulum before setting
Choose the most appropriate answer from the options given below:
A. Use of poor quality/old milk contaminated with psychrotrophic bacteria
B. Starter culture with proteolytic activity.
C. Too high storage temperature of the finished product.
D. Disruption of coagulum before setting
Choose the most appropriate answer from the options given below:
Show Hint
Bitter flavour causes: poor quality milk, proteolytic starter, high storage temperature.
Disruption of coagulum causes whey separation.
Disruption of coagulum causes whey separation.
Updated On: Aug 18, 2026
- (B), (C) and (D)
- (A), (B), (C) and (D)
- (A), (B) and (C)
- (B) and (D)
Show Solution
Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Bitter flavour is a defect in yoghurt.
It is caused by specific factors.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the causes of bitter flavour.
Step 3: Detailed Explanation:
A. Poor quality milk with psychrotrophic bacteria - correct.
B. Starter culture with proteolytic activity - correct.
C. Too high storage temperature - correct.
D. Disruption of coagulum before setting - incorrect (causes whey separation).
Thus, A, B, and C are correct.
Step 4: Final Answer:
The true statements are (A), (B), and (C).
Hence, the correct option is (C).
Bitter flavour is a defect in yoghurt.
It is caused by specific factors.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the causes of bitter flavour.
Step 3: Detailed Explanation:
A. Poor quality milk with psychrotrophic bacteria - correct.
B. Starter culture with proteolytic activity - correct.
C. Too high storage temperature - correct.
D. Disruption of coagulum before setting - incorrect (causes whey separation).
Thus, A, B, and C are correct.
Step 4: Final Answer:
The true statements are (A), (B), and (C).
Hence, the correct option is (C).
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