Milk and Milk Products A yellow color in the creamy layer of milk may be caused by Pseudomonas syncyanea both (a) and (b) Pseudomonas synxantha S. marcescens Pseudomonas syncyanea both (a) and (b) Pseudomonas synxantha S. marcescens 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 Pseudomonas P. fragi all of these Alcaligenes metalcaligenes Pseudomonas P. fragi all of these Alcaligenes metalcaligenes ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Pseudomonas nigrifaciens in mildly salted butter may cause none of these black smudge pink color greenish areas none of these black smudge pink color greenish areas ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A brown color in milk may result from Pseudomonas putrefaciens the enzymatic oxidation of tyrosine by P. fluorescens both (a) and (b) S. marcescens Pseudomonas putrefaciens the enzymatic oxidation of tyrosine by P. fluorescens both (a) and (b) S. marcescens 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 Esters like flavors in butter are resulted from the action of P. fragi Aeromonas hydrophila P. mephitica Pseudomonas synxantha P. fragi Aeromonas hydrophila P. mephitica Pseudomonas synxantha ANSWER DOWNLOAD EXAMIANS APP
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