Milk and Milk Products Bacterial ropiness in milk is caused by 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 slimy capsular material from the cells usually lipids All of these slimy capsular material from the cells usually proteins 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 Certain strains of Streptococcus lactis var. maltigenes may produce bitter flavor none of these burnt or caramel flavor acid flavor bitter flavor none of these burnt or caramel flavor acid flavor 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 all of these P. fragi Pseudomonas Alcaligenes metalcaligenes all of these P. fragi Pseudomonas Alcaligenes metalcaligenes 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) gas forming, aerobic spore formers none of these gas forming, anaerobic spore formers both (a) and (b) gas forming, aerobic spore formers none of these 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? None of these Clostridium sporogenes Clostridium herbarum Clostridium tyrobutyricum None of these Clostridium sporogenes Clostridium herbarum Clostridium tyrobutyricum ANSWER DOWNLOAD EXAMIANS APP
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