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 Alcaligenes metalcaligenes Pseudomonas all of these P. fragi Alcaligenes metalcaligenes Pseudomonas all of these P. fragi ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products An alkaline reaction in milk is caused by the alkali formers bacteria as Pseudomonas fluorescens none of these A. viscolactis both (a) and (b) Pseudomonas fluorescens none of these A. viscolactis both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The yoghurt is made from Lactobacillus bulgaricus S. cremoris Streptococcus thermophilus mixed culture of (a) and (b) Lactobacillus bulgaricus S. cremoris Streptococcus thermophilus mixed culture of (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Bacterial ropiness in milk is caused by slimy capsular material from the cells usually lipids All of these slimy capsular material from the cells usually gums or mucins slimy capsular material from the cells usually proteins slimy capsular material from the cells usually lipids All of these slimy capsular material from the cells usually gums or mucins slimy capsular material from the cells usually proteins ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A brown color in milk may result from Pseudomonas putrefaciens S. marcescens 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 ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Fishiness in butter is caused by Pseudomonas syncyanea Aeromonas hydrophila Pseudomonas synxantha none of these Pseudomonas syncyanea Aeromonas hydrophila Pseudomonas synxantha none of these ANSWER DOWNLOAD EXAMIANS APP
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