Milk and Milk Products A yellow color in the creamy layer of milk may be caused by both (a) and (b) Pseudomonas syncyanea S. marcescens Pseudomonas synxantha both (a) and (b) Pseudomonas syncyanea S. marcescens Pseudomonas synxantha ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Non bacterial ropiness or sliminess in milk and milk products may be due to the stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood. sliminess resulting from the thickness of the cream stringiness due to thin films of casein or lactalbumin during cooling All of these stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood. sliminess resulting from the thickness of the cream stringiness due to thin films of casein or lactalbumin during cooling All of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Ropiness caused by Enterobacter usually is worse at the middle of the milk all of these worse at the bottom of the milk worse near the top of the milk worse at the middle of the milk all of these worse at the bottom of the milk worse near the top of the milk ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Esters like flavors in butter are resulted from the action of P. fragi P. mephitica Pseudomonas synxantha Aeromonas hydrophila P. fragi P. mephitica Pseudomonas synxantha Aeromonas hydrophila ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Cheese cancer of Swiss and similar cheese is caused by none of these Oospora caseovorans Oospora Crustacea Oospora aurianticum none of these Oospora caseovorans Oospora Crustacea Oospora aurianticum 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? None of these Clostridium sporogenes Clostridium tyrobutyricum Clostridium herbarum None of these Clostridium sporogenes Clostridium tyrobutyricum Clostridium herbarum ANSWER DOWNLOAD EXAMIANS APP
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