Milk and Milk Products A yellow color in the creamy layer of milk may be caused by both (a) and (b) Pseudomonas synxantha S. marcescens Pseudomonas syncyanea both (a) and (b) Pseudomonas synxantha S. marcescens Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Bacterial ropiness in milk is caused by slimy capsular material from the cells usually gums or mucins slimy capsular material from the cells usually lipids All of these slimy capsular material from the cells usually proteins slimy capsular material from the cells usually gums or mucins slimy capsular material from the cells usually lipids All of these slimy capsular material from the cells usually proteins ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce none of these acid flavor bitter flavor burnt or caramel flavor none of these acid flavor bitter flavor burnt or caramel flavor 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 P. fragi Alcaligenes metalcaligenes all of these Pseudomonas P. fragi Alcaligenes metalcaligenes all of these Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Ropiness caused by Enterobacter usually is worse at the middle of the milk worse near the top of the milk worse at the bottom of the milk all of these worse at the middle of the milk worse near the top of the milk worse at the bottom of the milk all of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The yoghurt is made from Streptococcus thermophilus S. cremoris Lactobacillus bulgaricus mixed culture of (a) and (b) Streptococcus thermophilus S. cremoris Lactobacillus bulgaricus mixed culture of (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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