Milk and Milk Products Bacterial ropiness in milk is caused by 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 slimy capsular material from the cells usually gums or mucins 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 tyrobutyricum Clostridium sporogenes None of these Clostridium herbarum Clostridium tyrobutyricum Clostridium sporogenes None of these Clostridium herbarum ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Esters like flavors in butter are resulted from the action of P. mephitica Aeromonas hydrophila Pseudomonas synxantha P. fragi P. mephitica Aeromonas hydrophila Pseudomonas synxantha P. fragi ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Fishiness in butter is caused by Pseudomonas syncyanea Aeromonas hydrophila Pseudomonas synxantha none of these Pseudomonas syncyanea Aeromonas hydrophila Pseudomonas synxantha none of these 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 P. fragi Alcaligenes metalcaligenes Pseudomonas all of these P. fragi Alcaligenes metalcaligenes Pseudomonas all of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A brown color in milk may result from Pseudomonas putrefaciens S. marcescens both (a) and (b) the enzymatic oxidation of tyrosine by P. fluorescens Pseudomonas putrefaciens S. marcescens both (a) and (b) the enzymatic oxidation of tyrosine by P. fluorescens ANSWER DOWNLOAD EXAMIANS APP
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