Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce none of these burnt or caramel flavor acid flavor bitter flavor none of these burnt or caramel flavor acid flavor bitter flavor ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A brown color in milk may result from the enzymatic oxidation of tyrosine by P. fluorescens Pseudomonas putrefaciens S. marcescens both (a) and (b) the enzymatic oxidation of tyrosine by P. fluorescens Pseudomonas putrefaciens S. marcescens both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Cheese cancer of Swiss and similar cheese is caused by Oospora Crustacea Oospora caseovorans Oospora aurianticum none of these Oospora Crustacea Oospora caseovorans Oospora aurianticum none of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The acidity may be described as "aromatic" when All of these Streptococcus lactis and other lactis are growing together Lactic streptococci and aroma forming Leuconostoc species are growing together appreciable amounts of volatile fatty acids are produced by Coliform bacteria All of these Streptococcus lactis and other lactis are growing together Lactic streptococci and aroma forming Leuconostoc species are growing together appreciable amounts of volatile fatty acids are produced by Coliform bacteria ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A yellow color in the creamy layer of milk may be caused by S. marcescens Pseudomonas synxantha Pseudomonas syncyanea both (a) and (b) S. marcescens Pseudomonas synxantha Pseudomonas syncyanea both (a) and (b) 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 Pseudomonas all of these Alcaligenes metalcaligenes P. fragi Pseudomonas all of these Alcaligenes metalcaligenes ANSWER DOWNLOAD EXAMIANS APP
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