Milk and Milk Products A brown color in milk may result from 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) Pseudomonas putrefaciens S. marcescens ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as both (a) and (b) rabbito none of these putridity both (a) and (b) rabbito none of these putridity ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A yellow color in the creamy layer of milk may be caused by S. marcescens both (a) and (b) Pseudomonas syncyanea Pseudomonas synxantha S. marcescens both (a) and (b) Pseudomonas syncyanea Pseudomonas synxantha 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 Streptococcus thermophilics Lactobacillus acidophilus Lactobacillus bulgaricus None of these Streptococcus thermophilics Lactobacillus acidophilus Lactobacillus bulgaricus None of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products An alkaline reaction in milk is caused by the alkali formers bacteria as both (a) and (b) Pseudomonas fluorescens A. viscolactis none of these both (a) and (b) Pseudomonas fluorescens A. viscolactis none of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Fishiness in butter is caused by Aeromonas hydrophila none of these Pseudomonas syncyanea Pseudomonas synxantha Aeromonas hydrophila none of these Pseudomonas syncyanea Pseudomonas synxantha ANSWER DOWNLOAD EXAMIANS APP
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