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 Non bacterial ropiness or sliminess in milk and milk products may be due to the All of these stringiness due to thin films of casein or lactalbumin during cooling stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood. sliminess resulting from the thickness of the cream All of these stringiness due to thin films of casein or lactalbumin during cooling stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood. sliminess resulting from the thickness of the cream ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Fishiness in butter is caused by Pseudomonas synxantha Pseudomonas syncyanea Aeromonas hydrophila none of these Pseudomonas synxantha Pseudomonas syncyanea Aeromonas hydrophila none of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as rabbito both (a) and (b) none of these putridity rabbito both (a) and (b) none of these putridity ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Swelling of the can is caused primarily by gas forming, anaerobic spore formers both (a) and (b) none of these gas forming, aerobic spore formers gas forming, anaerobic spore formers both (a) and (b) none of these gas forming, aerobic spore formers 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) Pseudomonas fluorescens none of these A. viscolactis both (a) and (b) Pseudomonas fluorescens none of these A. viscolactis ANSWER DOWNLOAD EXAMIANS APP
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