Milk and Milk Products Non bacterial ropiness or sliminess in milk and milk products may be due to the stringiness due to thin films of casein or lactalbumin during cooling sliminess resulting from the thickness of the cream stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood. All of these stringiness due to thin films of casein or lactalbumin during cooling sliminess resulting from the thickness of the cream stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood. All of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The yoghurt is made from mixed culture of (a) and (b) Lactobacillus bulgaricus S. cremoris Streptococcus thermophilus mixed culture of (a) and (b) Lactobacillus bulgaricus S. cremoris Streptococcus thermophilus ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Cheese cancer of Swiss and similar cheese is caused by Oospora Crustacea none of these Oospora caseovorans Oospora aurianticum Oospora Crustacea none of these Oospora caseovorans Oospora aurianticum ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Swelling of the can is caused primarily by gas forming, anaerobic spore formers none of these gas forming, aerobic spore formers both (a) and (b) gas forming, anaerobic spore formers none of these gas forming, aerobic spore formers both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Bulgarian butter milk is made with the help of Streptococcus lactis Lactobacillus bulgaricus Streptococcus thermophilus S. cremoris Streptococcus lactis Lactobacillus bulgaricus Streptococcus thermophilus S. cremoris ANSWER DOWNLOAD EXAMIANS APP
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