Milk and Milk Products A yellow color in the creamy layer of milk may be caused by Pseudomonas syncyanea S. marcescens both (a) and (b) Pseudomonas synxantha Pseudomonas syncyanea S. marcescens both (a) and (b) Pseudomonas synxantha ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Pseudomonas nigrifaciens in mildly salted butter may cause pink color none of these black smudge greenish areas pink color none of these black smudge greenish areas 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 Streptococcus lactis and other lactis are growing together Lactic streptococci and aroma forming Leuconostoc species are growing together All of these appreciable amounts of volatile fatty acids are produced by Coliform bacteria Streptococcus lactis and other lactis are growing together Lactic streptococci and aroma forming Leuconostoc species are growing together All of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Ropiness caused by Enterobacter usually is worse near the top of the milk all of these worse at the bottom of the milk worse at the middle of the milk worse near the top of the milk all of these worse at the bottom of the milk worse at the middle of the milk 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 None of these Clostridium tyrobutyricum Clostridium herbarum Clostridium sporogenes None of these Clostridium tyrobutyricum Clostridium herbarum 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 all of these P. fragi Alcaligenes metalcaligenes Pseudomonas all of these P. fragi Alcaligenes metalcaligenes Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
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