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 all of these Alcaligenes metalcaligenes Pseudomonas P. fragi all of these Alcaligenes metalcaligenes Pseudomonas 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? None of these Clostridium tyrobutyricum Clostridium herbarum Clostridium sporogenes None of these Clostridium tyrobutyricum Clostridium herbarum Clostridium sporogenes ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Pseudomonas nigrifaciens in mildly salted butter may cause pink color black smudge none of these greenish areas pink color black smudge none of these greenish areas ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The acidity may be described as "aromatic" when appreciable amounts of volatile fatty acids are produced by Coliform bacteria Lactic streptococci and aroma forming Leuconostoc species are growing together Streptococcus lactis and other lactis are growing together All of these appreciable amounts of volatile fatty acids are produced by Coliform bacteria Lactic streptococci and aroma forming Leuconostoc species are growing together Streptococcus lactis and other lactis are growing together All of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Bulgarian butter milk is made with the help of Streptococcus thermophilus Lactobacillus bulgaricus Streptococcus lactis S. cremoris Streptococcus thermophilus Lactobacillus bulgaricus Streptococcus lactis S. cremoris ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce acid flavor none of these bitter flavor burnt or caramel flavor acid flavor none of these bitter flavor burnt or caramel flavor ANSWER DOWNLOAD EXAMIANS APP
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