Milk and Milk Products A yellow color in the creamy layer of milk may be caused by Pseudomonas synxantha Pseudomonas syncyanea S. marcescens both (a) and (b) Pseudomonas synxantha Pseudomonas syncyanea S. marcescens both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Bacterial ropiness in milk is caused by slimy capsular material from the cells usually lipids slimy capsular material from the cells usually gums or mucins slimy capsular material from the cells usually proteins All of these slimy capsular material from the cells usually lipids slimy capsular material from the cells usually gums or mucins slimy capsular material from the cells usually proteins All of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Swelling of the can is caused primarily by both (a) and (b) gas forming, aerobic spore formers gas forming, anaerobic spore formers none of these both (a) and (b) gas forming, aerobic spore formers gas forming, anaerobic spore formers none of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Esters like flavors in butter are resulted from the action of Aeromonas hydrophila P. fragi P. mephitica Pseudomonas synxantha Aeromonas hydrophila P. fragi P. mephitica Pseudomonas synxantha ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Acidophilus milk which is used for its therapeutic properties in intestinal disorders requires for its manufacture a pure culture of None of these Lactobacillus bulgaricus Streptococcus thermophilics Lactobacillus acidophilus None of these Lactobacillus bulgaricus Streptococcus thermophilics Lactobacillus acidophilus ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Fishiness in butter is caused by none of these Pseudomonas syncyanea Aeromonas hydrophila Pseudomonas synxantha none of these Pseudomonas syncyanea Aeromonas hydrophila Pseudomonas synxantha ANSWER DOWNLOAD EXAMIANS APP
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