Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce none of these acid flavor bitter flavor burnt or caramel flavor none of these acid flavor bitter flavor burnt or caramel flavor ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Swelling of the can is caused primarily by none of these 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 ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products An alkaline reaction in milk is caused by the alkali formers bacteria as none of these both (a) and (b) A. viscolactis Pseudomonas fluorescens none of these both (a) and (b) A. viscolactis Pseudomonas fluorescens 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 herbarum Clostridium tyrobutyricum None of these Clostridium sporogenes Clostridium herbarum Clostridium tyrobutyricum None of these Clostridium sporogenes ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Bacterial ropiness in milk is caused by 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 slimy capsular material from the cells usually gums or mucins All of these slimy capsular material from the cells usually lipids 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 all of these Alcaligenes metalcaligenes Pseudomonas P. fragi all of these Alcaligenes metalcaligenes Pseudomonas ANSWER DOWNLOAD EXAMIANS APP