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 A yellow color in the creamy layer of milk may be caused by Pseudomonas syncyanea Pseudomonas synxantha both (a) and (b) S. marcescens Pseudomonas syncyanea Pseudomonas synxantha both (a) and (b) S. marcescens ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Fishiness in butter is caused by Pseudomonas syncyanea Pseudomonas synxantha none of these Aeromonas hydrophila Pseudomonas syncyanea Pseudomonas synxantha none of these Aeromonas hydrophila ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Swelling of the can is caused primarily by 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 both (a) and (b) none of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The chief type of spoilage in sweetened condensed milk may be thickening caused by micrococci gas formation by sucrose fermenting yeasts All of these mold colonies growing on the surface thickening caused by micrococci gas formation by sucrose fermenting yeasts All of these mold colonies growing on the surface ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce acid flavor burnt or caramel flavor bitter flavor none of these acid flavor burnt or caramel flavor bitter flavor none of these ANSWER DOWNLOAD EXAMIANS APP
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