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 Pseudomonas P. fragi Alcaligenes metalcaligenes all of these Pseudomonas P. fragi Alcaligenes metalcaligenes ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products An alkaline reaction in milk is caused by the alkali formers bacteria as both (a) and (b) none of these A. viscolactis Pseudomonas fluorescens both (a) and (b) none of these A. viscolactis Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The chief type of spoilage in sweetened condensed milk may be gas formation by sucrose fermenting yeasts mold colonies growing on the surface All of these thickening caused by micrococci gas formation by sucrose fermenting yeasts mold colonies growing on the surface All of these thickening caused by micrococci ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as both (a) and (b) rabbito none of these putridity both (a) and (b) rabbito none of these putridity ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The acidity may be described as "aromatic" when All of these Lactic streptococci and aroma forming Leuconostoc species are growing together Streptococcus lactis and other lactis are growing together appreciable amounts of volatile fatty acids are produced by Coliform bacteria All of these Lactic streptococci and aroma forming Leuconostoc species are growing together Streptococcus lactis and other lactis are growing together appreciable amounts of volatile fatty acids are produced by Coliform bacteria ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Fishiness in butter is caused by none of these Aeromonas hydrophila Pseudomonas syncyanea Pseudomonas synxantha none of these Aeromonas hydrophila Pseudomonas syncyanea Pseudomonas synxantha ANSWER DOWNLOAD EXAMIANS APP
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