Milk and Milk Products Fishiness in butter is caused by none of these Pseudomonas syncyanea Aeromonas hydrophila Pseudomonas synxantha none of these Pseudomonas syncyanea Aeromonas hydrophila Pseudomonas synxantha 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 tyrobutyricum None of these Clostridium sporogenes Clostridium herbarum Clostridium tyrobutyricum None of these Clostridium sporogenes Clostridium herbarum 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 The acidity may be described as "aromatic" when All of these appreciable amounts of volatile fatty acids are produced by Coliform bacteria Lactic streptococci and aroma forming Leuconostoc species are growing together Streptococcus lactis and other lactis are growing together All of these appreciable amounts of volatile fatty acids are produced by Coliform bacteria 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 A yellow color in the creamy layer of milk may be caused by both (a) and (b) Pseudomonas synxantha S. marcescens Pseudomonas syncyanea both (a) and (b) Pseudomonas synxantha S. marcescens Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce none of these acid flavor bitter flavor burnt or caramel flavor none of these acid flavor bitter flavor burnt or caramel flavor ANSWER DOWNLOAD EXAMIANS APP
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