Milk and Milk Products Non bacterial ropiness or sliminess in milk and milk products may be due to the sliminess resulting from the thickness of the cream stringiness due to thin films of casein or lactalbumin during cooling stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood. All of these sliminess resulting from the thickness of the cream stringiness due to thin films of casein or lactalbumin during cooling 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 Certain strains of Streptococcus lactis var. maltigenes may produce acid flavor none of these bitter flavor burnt or caramel flavor acid flavor none of these bitter flavor burnt or caramel flavor 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 herbarum None of these Clostridium sporogenes Clostridium tyrobutyricum Clostridium herbarum None of these Clostridium sporogenes Clostridium tyrobutyricum ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Pseudomonas nigrifaciens in mildly salted butter may cause black smudge pink color none of these greenish areas black smudge pink color none of these greenish areas ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Fishiness in butter is caused by Aeromonas hydrophila Pseudomonas synxantha none of these Pseudomonas syncyanea Aeromonas hydrophila Pseudomonas synxantha none of these Pseudomonas syncyanea 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 all of these Pseudomonas Alcaligenes metalcaligenes P. fragi all of these Pseudomonas Alcaligenes metalcaligenes P. fragi ANSWER DOWNLOAD EXAMIANS APP
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