Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce acid flavor bitter flavor none of these burnt or caramel flavor acid flavor bitter flavor none of these burnt or caramel flavor ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A brown color in milk may result from both (a) and (b) S. marcescens the enzymatic oxidation of tyrosine by P. fluorescens Pseudomonas putrefaciens both (a) and (b) S. marcescens the enzymatic oxidation of tyrosine by P. fluorescens Pseudomonas putrefaciens 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 Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese? Clostridium tyrobutyricum Clostridium herbarum Clostridium sporogenes None of these Clostridium tyrobutyricum Clostridium herbarum Clostridium sporogenes None of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The yoghurt is made from mixed culture of (a) and (b) Streptococcus thermophilus Lactobacillus bulgaricus S. cremoris mixed culture of (a) and (b) Streptococcus thermophilus Lactobacillus bulgaricus S. cremoris ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Esters like flavors in butter are resulted from the action of Aeromonas hydrophila P. mephitica Pseudomonas synxantha P. fragi Aeromonas hydrophila P. mephitica Pseudomonas synxantha P. fragi ANSWER DOWNLOAD EXAMIANS APP
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