Milk and Milk Products A yellow color in the creamy layer of milk may be caused by Pseudomonas synxantha both (a) and (b) Pseudomonas syncyanea S. marcescens Pseudomonas synxantha both (a) and (b) Pseudomonas syncyanea S. marcescens 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
Milk and Milk Products Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese? Clostridium sporogenes Clostridium tyrobutyricum Clostridium herbarum None of these Clostridium sporogenes Clostridium tyrobutyricum Clostridium herbarum None of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products An alkaline reaction in milk is caused by the alkali formers bacteria as both (a) and (b) none of these Pseudomonas fluorescens A. viscolactis both (a) and (b) none of these Pseudomonas fluorescens A. viscolactis 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 Non bacterial ropiness or sliminess in milk and milk products may be due to the sliminess resulting from the thickness of the cream All of these stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood. stringiness due to thin films of casein or lactalbumin during cooling sliminess resulting from the thickness of the cream All of these stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood. stringiness due to thin films of casein or lactalbumin during cooling ANSWER DOWNLOAD EXAMIANS APP
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