Milk and Milk Products Esters like flavors in butter are resulted from the action of Aeromonas hydrophila Pseudomonas synxantha P. fragi P. mephitica Aeromonas hydrophila Pseudomonas synxantha P. fragi P. mephitica ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce acid flavor burnt or caramel flavor none of these bitter flavor acid flavor burnt or caramel flavor none of these bitter flavor ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A brown color in milk may result from Pseudomonas putrefaciens both (a) and (b) the enzymatic oxidation of tyrosine by P. fluorescens S. marcescens Pseudomonas putrefaciens both (a) and (b) the enzymatic oxidation of tyrosine by P. fluorescens S. marcescens ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The yoghurt is made from S. cremoris Streptococcus thermophilus mixed culture of (a) and (b) Lactobacillus bulgaricus S. cremoris Streptococcus thermophilus mixed culture of (a) and (b) Lactobacillus bulgaricus ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Cheese cancer of Swiss and similar cheese is caused by none of these Oospora caseovorans Oospora aurianticum Oospora Crustacea none of these Oospora caseovorans Oospora aurianticum Oospora Crustacea ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as putridity both (a) and (b) none of these rabbito putridity both (a) and (b) none of these rabbito ANSWER DOWNLOAD EXAMIANS APP
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