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Food Science and Technology QUESTION #5889
Question 1
Starter culture failure in yoghurt production resulting in high pH and no coagulation is MOST likely caused by:
  • Excessive inoculation rate
  • Antibiotic residues in milk inhibiting LAB growth✔️
  • Use of skim milk powder
  • Over-pasteurization of milk
Correct Answer Explanation
Antibiotic residues (penicillin, tetracyclines) from treated cows inhibit lactic acid bacteria (LAB) at very low concentrations. Even sub-MIC levels cause slow acidification, which is a major cause of starter failure. Milk must be tested for antibiotics before fermentation.