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? Clostridium sporogenes None of these Clostridium herbarum Clostridium tyrobutyricum Clostridium sporogenes None of these Clostridium herbarum Clostridium tyrobutyricum ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A yellow color in the creamy layer of milk may be caused by both (a) and (b) Pseudomonas syncyanea Pseudomonas synxantha S. marcescens both (a) and (b) Pseudomonas syncyanea Pseudomonas synxantha S. marcescens ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Pseudomonas nigrifaciens in mildly salted butter may cause none of these greenish areas black smudge pink color none of these greenish areas black smudge pink color ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Acidophilus milk which is used for its therapeutic properties in intestinal disorders requires for its manufacture a pure culture of Streptococcus thermophilics None of these Lactobacillus acidophilus Lactobacillus bulgaricus Streptococcus thermophilics None of these Lactobacillus acidophilus Lactobacillus bulgaricus ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as putridity none of these both (a) and (b) rabbito putridity none of these both (a) and (b) rabbito ANSWER DOWNLOAD EXAMIANS APP
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