Milk and Milk Products Fishiness in butter is caused by none of these Pseudomonas synxantha Aeromonas hydrophila Pseudomonas syncyanea none of these Pseudomonas synxantha Aeromonas hydrophila Pseudomonas syncyanea 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 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 Esters like flavors in butter are resulted from the action of P. mephitica Pseudomonas synxantha Aeromonas hydrophila P. fragi P. mephitica Pseudomonas synxantha Aeromonas hydrophila P. fragi 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 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 ANSWER DOWNLOAD EXAMIANS APP
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 Pseudomonas Alcaligenes metalcaligenes P. fragi all of these Pseudomonas Alcaligenes metalcaligenes ANSWER DOWNLOAD EXAMIANS APP
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