Milk and Milk Products An alkaline reaction in milk is caused by the alkali formers bacteria as Pseudomonas fluorescens none of these A. viscolactis both (a) and (b) Pseudomonas fluorescens none of these A. viscolactis both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Cheese with too low an acidity because of the addition of cream or the failure of the starter often is made gelatinous or slimy by Alcaligenes metalcaligenes Pseudomonas all of these P. fragi Alcaligenes metalcaligenes Pseudomonas all of these P. fragi ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce burnt or caramel flavor none of these bitter flavor acid flavor burnt or caramel flavor none of these bitter flavor acid flavor ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Ropiness caused by Enterobacter usually is worse at the bottom of the milk all of these worse near the top of the milk worse at the middle of the milk worse at the bottom of the milk all of these worse near the top of the milk worse at the middle of the milk ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Esters like flavors in butter are resulted from the action of Pseudomonas synxantha P. fragi P. mephitica Aeromonas hydrophila Pseudomonas synxantha P. fragi P. mephitica Aeromonas hydrophila ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A yellow color in the creamy layer of milk may be caused by S. marcescens Pseudomonas syncyanea Pseudomonas synxantha both (a) and (b) S. marcescens Pseudomonas syncyanea Pseudomonas synxantha both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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