Milk and Milk Products A yellow color in the creamy layer of milk may be caused by Pseudomonas syncyanea S. marcescens Pseudomonas synxantha both (a) and (b) Pseudomonas syncyanea S. marcescens Pseudomonas synxantha both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Fishiness in butter is caused by Pseudomonas syncyanea none of these Pseudomonas synxantha Aeromonas hydrophila Pseudomonas syncyanea none of these Pseudomonas synxantha Aeromonas hydrophila ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Non bacterial ropiness or sliminess in milk and milk products may be due to the 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 stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood. sliminess resulting from the thickness of the cream ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Esters like flavors in butter are resulted from the action of P. mephitica P. fragi Aeromonas hydrophila Pseudomonas synxantha P. mephitica P. fragi Aeromonas hydrophila Pseudomonas synxantha ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Ropiness caused by Enterobacter usually is 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 worse near the top of the milk ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products An alkaline reaction in milk is caused by the alkali formers bacteria as none of these both (a) and (b) A. viscolactis Pseudomonas fluorescens none of these both (a) and (b) A. viscolactis Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
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