Milk and Milk Products A brown color in milk may result from the enzymatic oxidation of tyrosine by P. fluorescens both (a) and (b) S. marcescens Pseudomonas putrefaciens the enzymatic oxidation of tyrosine by P. fluorescens both (a) and (b) S. marcescens Pseudomonas putrefaciens ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Cheese with too low an acidity because of the addition of cream or the failure of the starter often is made gelatinous or slimy by Alcaligenes metalcaligenes Pseudomonas P. fragi all of these Alcaligenes metalcaligenes Pseudomonas P. fragi all of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The acidity may be described as "aromatic" when appreciable amounts of volatile fatty acids are produced by Coliform bacteria Lactic streptococci and aroma forming Leuconostoc species are growing together Streptococcus lactis and other lactis are growing together All of these appreciable amounts of volatile fatty acids are produced by Coliform bacteria Lactic streptococci and aroma forming Leuconostoc species are growing together Streptococcus lactis and other lactis are growing together All of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Cheese cancer of Swiss and similar cheese is caused by Oospora aurianticum Oospora caseovorans none of these Oospora Crustacea Oospora aurianticum Oospora caseovorans none of these Oospora Crustacea ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Esters like flavors in butter are resulted from the action of Pseudomonas synxantha P. fragi Aeromonas hydrophila P. mephitica Pseudomonas synxantha P. fragi Aeromonas hydrophila P. mephitica ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese? Clostridium sporogenes Clostridium herbarum None of these Clostridium tyrobutyricum Clostridium sporogenes Clostridium herbarum None of these Clostridium tyrobutyricum ANSWER DOWNLOAD EXAMIANS APP
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