Match the flavour defects in cream and butter in Column I with the causative organism in Column II:

Column I	Column II
1. Surface taint/rabbito in butter	A. Molds
2. Cheesiness in cream	B. Spp. of Enterobacter
3. Barny flavour in cream	C. Lactobacilli
4. Roquefort-like flavours in butter	D. Pseudomonas putrefaciens

Options:

Correct option is C

Flavor defects in dairy products like cream and butter are often due to microbial spoilage caused by the growth of specific bacteria, yeasts, or molds. Here's the correct matching:
1.Surface taint/rabbito in butter – Caused by Pseudomonas putrefaciens (D)
This spoilage leads to unpleasant, musty, or "rabbity" odors on the butter surface due to bacterial metabolism of fat and protein.
2.Cheesiness in cream – Caused by Lactobacilli (C)
Lactobacilli ferment lactose to lactic acid, leading to curdling and cheesy flavor defects in cream.
3.Barny flavour in cream – Caused by Enterobacter species (B)
These bacteria produce volatile sulfur and nitrogen compounds, imparting a "barnyard" or foul aroma.
4.Roquefort-like flavours in butter – Caused by Molds (A)
Similar to mold-ripened cheeses like Roquefort, mold growth in butter can result in blue-cheese-like flavors, which are considered a defect in butter.
Hence, the correct matching is: 1-D, 2-C, 3-B, 4-A
Thus, the correct answer is Option (c).