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 An alkaline reaction in milk is caused by the alkali formers bacteria as both (a) and (b) Pseudomonas fluorescens none of these A. viscolactis both (a) and (b) Pseudomonas fluorescens none of these A. viscolactis ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Fishiness in butter is caused by Pseudomonas synxantha none of these Pseudomonas syncyanea Aeromonas hydrophila Pseudomonas synxantha none of these Pseudomonas syncyanea Aeromonas hydrophila ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as both (a) and (b) putridity none of these rabbito both (a) and (b) putridity none of these rabbito 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 The yoghurt is made from S. cremoris mixed culture of (a) and (b) Streptococcus thermophilus Lactobacillus bulgaricus S. cremoris mixed culture of (a) and (b) Streptococcus thermophilus Lactobacillus bulgaricus ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS