Milk and Milk Products A yellow color in the creamy layer of milk may be caused by S. marcescens both (a) and (b) Pseudomonas synxantha Pseudomonas syncyanea S. marcescens both (a) and (b) Pseudomonas synxantha Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Esters like flavors in butter are resulted from the action of P. mephitica Pseudomonas synxantha Aeromonas hydrophila P. fragi P. mephitica Pseudomonas synxantha Aeromonas hydrophila P. fragi ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Non bacterial ropiness or sliminess in milk and milk products may be due to the 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 All of these stringiness due to thin films of casein or lactalbumin during cooling ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Cheese cancer of Swiss and similar cheese is caused by Oospora Crustacea Oospora caseovorans Oospora aurianticum none of these Oospora Crustacea Oospora caseovorans Oospora aurianticum none of these 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 Streptococcus thermophilics None of these Lactobacillus bulgaricus Lactobacillus acidophilus Streptococcus thermophilics None of these Lactobacillus bulgaricus Lactobacillus acidophilus ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Bulgarian butter milk is made with the help of Lactobacillus bulgaricus Streptococcus lactis S. cremoris Streptococcus thermophilus Lactobacillus bulgaricus Streptococcus lactis S. cremoris Streptococcus thermophilus ANSWER DOWNLOAD EXAMIANS APP
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