Milk and Milk Products Bacterial ropiness in milk is caused by slimy capsular material from the cells usually gums or mucins All of these slimy capsular material from the cells usually lipids slimy capsular material from the cells usually proteins slimy capsular material from the cells usually gums or mucins All of these slimy capsular material from the cells usually lipids slimy capsular material from the cells usually proteins ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Fishiness in butter is caused by Pseudomonas synxantha Pseudomonas syncyanea none of these Aeromonas hydrophila Pseudomonas synxantha Pseudomonas syncyanea none of these Aeromonas hydrophila ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A yellow color in the creamy layer of milk may be caused by Pseudomonas syncyanea Pseudomonas synxantha S. marcescens both (a) and (b) Pseudomonas syncyanea Pseudomonas synxantha S. marcescens both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Non bacterial ropiness or sliminess in milk and milk products may be due to the 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 All of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as putridity rabbito none of these both (a) and (b) putridity rabbito none of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce acid flavor none of these bitter flavor burnt or caramel flavor acid flavor none of these bitter flavor burnt or caramel flavor ANSWER DOWNLOAD EXAMIANS APP
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