Milk and Milk Products A brown color in milk may result from S. marcescens both (a) and (b) the enzymatic oxidation of tyrosine by P. fluorescens Pseudomonas putrefaciens S. marcescens both (a) and (b) the enzymatic oxidation of tyrosine by P. fluorescens Pseudomonas putrefaciens ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Swelling of the can is caused primarily by both (a) and (b) none of these gas forming, aerobic spore formers gas forming, anaerobic spore formers both (a) and (b) none of these gas forming, aerobic spore formers gas forming, anaerobic spore formers ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Fishiness in butter is caused by none of these Aeromonas hydrophila Pseudomonas synxantha Pseudomonas syncyanea none of these Aeromonas hydrophila Pseudomonas synxantha Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Bacterial ropiness in milk is caused by slimy capsular material from the cells usually lipids All of these slimy capsular material from the cells usually proteins slimy capsular material from the cells usually gums or mucins slimy capsular material from the cells usually lipids All of these slimy capsular material from the cells usually proteins slimy capsular material from the cells usually gums or mucins ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce burnt or caramel flavor bitter flavor none of these acid flavor burnt or caramel flavor bitter flavor none of these acid flavor ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Ropiness caused by Enterobacter usually is all of these worse at the middle of the milk worse near the top of the milk worse at the bottom of the milk all of these worse at the middle of the milk worse near the top of the milk worse at the bottom of the milk ANSWER DOWNLOAD EXAMIANS APP
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