Milk and Milk Products A yellow color in the creamy layer of milk may be caused by both (a) and (b) S. marcescens Pseudomonas syncyanea Pseudomonas synxantha both (a) and (b) S. marcescens Pseudomonas syncyanea Pseudomonas synxantha ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The yoghurt is made from Lactobacillus bulgaricus Streptococcus thermophilus S. cremoris mixed culture of (a) and (b) Lactobacillus bulgaricus Streptococcus thermophilus S. cremoris mixed culture of (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Bulgarian butter milk is made with the help of Lactobacillus bulgaricus Streptococcus thermophilus S. cremoris Streptococcus lactis Lactobacillus bulgaricus Streptococcus thermophilus S. cremoris Streptococcus lactis ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as both (a) and (b) putridity none of these rabbito both (a) and (b) putridity none of these rabbito 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 slimy capsular material from the cells usually proteins All of these slimy capsular material from the cells usually gums or mucins slimy capsular material from the cells usually lipids slimy capsular material from the cells usually proteins All of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The acidity may be described as "aromatic" when appreciable amounts of volatile fatty acids are produced by Coliform bacteria Streptococcus lactis and other lactis are growing together All of these Lactic streptococci and aroma forming Leuconostoc species are growing together appreciable amounts of volatile fatty acids are produced by Coliform bacteria Streptococcus lactis and other lactis are growing together All of these Lactic streptococci and aroma forming Leuconostoc species are growing together ANSWER DOWNLOAD EXAMIANS APP
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