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Milk and Milk Products

Milk and Milk Products
Esters like flavors in butter are resulted from the action of

P. mephitica
P. fragi
Pseudomonas synxantha
Aeromonas hydrophila

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Milk and Milk Products
Swelling of the can is caused primarily by

gas forming, anaerobic spore formers
both (a) and (b)
gas forming, aerobic spore formers
none of these

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Milk and Milk Products
Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?

Clostridium tyrobutyricum
Clostridium herbarum
Clostridium sporogenes
None of these

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Milk and Milk Products
Fishiness in butter is caused by

Pseudomonas syncyanea
Pseudomonas synxantha
none of these
Aeromonas hydrophila

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Milk and Milk Products
Acidophilus milk which is used for its therapeutic properties in intestinal disorders requires for its manufacture a pure culture of

None of these
Lactobacillus acidophilus
Lactobacillus bulgaricus
Streptococcus thermophilics

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Milk and Milk Products
A brown color in milk may result from

S. marcescens
the enzymatic oxidation of tyrosine by P. fluorescens
both (a) and (b)
Pseudomonas putrefaciens

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