Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce bitter flavor burnt or caramel flavor none of these acid flavor bitter flavor burnt or caramel flavor none of these acid flavor ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The chief type of spoilage in sweetened condensed milk may be gas formation by sucrose fermenting yeasts thickening caused by micrococci mold colonies growing on the surface All of these gas formation by sucrose fermenting yeasts thickening caused by micrococci mold colonies growing on the surface All of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Pseudomonas nigrifaciens in mildly salted butter may cause black smudge pink color greenish areas none of these black smudge pink color greenish areas none of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Pseudomonas syncyanea produces a brownish color to bluish gray in milk in its pure form gray to brownish color in milk bluish gray to brownish color in milk in its pure form yellow color in milk brownish color to bluish gray in milk in its pure form gray to brownish color in milk bluish gray to brownish color in milk in its pure form yellow color in milk ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Fishiness in butter is caused by Pseudomonas synxantha Aeromonas hydrophila Pseudomonas syncyanea none of these Pseudomonas synxantha Aeromonas hydrophila Pseudomonas syncyanea none of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A brown color in milk may result from both (a) and (b) S. marcescens Pseudomonas putrefaciens the enzymatic oxidation of tyrosine by P. fluorescens both (a) and (b) S. marcescens Pseudomonas putrefaciens the enzymatic oxidation of tyrosine by P. fluorescens ANSWER DOWNLOAD EXAMIANS APP
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