Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce none of these burnt or caramel flavor bitter flavor acid flavor none of these burnt or caramel flavor bitter flavor acid flavor ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A brown color in milk may result from both (a) and (b) 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 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. All of these sliminess resulting from the thickness of the cream 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. All of these sliminess resulting from the thickness of the cream ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Pseudomonas syncyanea produces a gray to brownish color in milk yellow color in milk bluish gray to brownish color in milk in its pure form brownish color to bluish gray in milk in its pure form gray to brownish color in milk yellow color in milk bluish gray to brownish color in milk in its pure form brownish color to bluish gray in milk in its pure form ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as rabbito both (a) and (b) none of these putridity rabbito both (a) and (b) none of these putridity ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Cheese cancer of Swiss and similar cheese is caused by Oospora caseovorans Oospora Crustacea Oospora aurianticum none of these Oospora caseovorans Oospora Crustacea Oospora aurianticum none of these ANSWER DOWNLOAD EXAMIANS APP
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