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 all of these P. fragi Alcaligenes metalcaligenes Pseudomonas all of these P. fragi Alcaligenes metalcaligenes Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Swelling of the can is caused primarily by none of these both (a) and (b) gas forming, aerobic spore formers gas forming, anaerobic spore formers none of these both (a) and (b) gas forming, aerobic spore formers gas forming, anaerobic spore formers ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A brown color in milk may result from both (a) and (b) Pseudomonas putrefaciens the enzymatic oxidation of tyrosine by P. fluorescens S. marcescens both (a) and (b) Pseudomonas putrefaciens the enzymatic oxidation of tyrosine by P. fluorescens S. marcescens ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Cheese cancer of Swiss and similar cheese is caused by Oospora Crustacea none of these Oospora caseovorans Oospora aurianticum Oospora Crustacea none of these Oospora caseovorans Oospora aurianticum ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Non bacterial ropiness or sliminess in milk and milk products may be due to the All of these 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. sliminess resulting from the thickness of the cream All of these 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. sliminess resulting from the thickness of the cream ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products An alkaline reaction in milk is caused by the alkali formers bacteria as Pseudomonas fluorescens A. viscolactis none of these both (a) and (b) Pseudomonas fluorescens A. viscolactis none of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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