Milk and Milk Products A brown color in milk may result from Pseudomonas putrefaciens S. marcescens the enzymatic oxidation of tyrosine by P. fluorescens both (a) and (b) Pseudomonas putrefaciens S. marcescens the enzymatic oxidation of tyrosine by P. fluorescens both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Pseudomonas syncyanea produces a gray to brownish color in milk brownish color to bluish gray in milk in its pure form bluish gray to brownish color in milk in its pure form yellow color in milk gray to brownish color in milk brownish color to bluish gray in milk in its pure form bluish gray to brownish color in milk in its pure form yellow color in milk ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Acidophilus milk which is used for its therapeutic properties in intestinal disorders requires for its manufacture a pure culture of None of these Lactobacillus acidophilus Streptococcus thermophilics Lactobacillus bulgaricus None of these Lactobacillus acidophilus Streptococcus thermophilics Lactobacillus bulgaricus ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The yoghurt is made from S. cremoris Streptococcus thermophilus Lactobacillus bulgaricus mixed culture of (a) and (b) S. cremoris Streptococcus thermophilus Lactobacillus bulgaricus mixed culture of (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The chief type of spoilage in sweetened condensed milk may be gas formation by sucrose fermenting yeasts thickening caused by micrococci All of these mold colonies growing on the surface gas formation by sucrose fermenting yeasts thickening caused by micrococci All of these mold colonies growing on the surface ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Esters like flavors in butter are resulted from the action of Aeromonas hydrophila Pseudomonas synxantha P. fragi P. mephitica Aeromonas hydrophila Pseudomonas synxantha P. fragi P. mephitica ANSWER DOWNLOAD EXAMIANS APP
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