Milk and Milk Products Pseudomonas nigrifaciens in mildly salted butter may cause pink color greenish areas black smudge none of these pink color greenish areas black smudge none of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Swelling of the can is caused primarily by none of these both (a) and (b) gas forming, anaerobic spore formers gas forming, aerobic spore formers none of these both (a) and (b) gas forming, anaerobic spore formers gas forming, aerobic spore formers ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce burnt or caramel flavor acid flavor bitter flavor none of these burnt or caramel flavor acid flavor bitter flavor none of these 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
Milk and Milk Products The yoghurt is made from Streptococcus thermophilus S. cremoris mixed culture of (a) and (b) Lactobacillus bulgaricus Streptococcus thermophilus S. cremoris mixed culture of (a) and (b) Lactobacillus bulgaricus ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A brown color in milk may result from the enzymatic oxidation of tyrosine by P. fluorescens Pseudomonas putrefaciens S. marcescens both (a) and (b) the enzymatic oxidation of tyrosine by P. fluorescens Pseudomonas putrefaciens S. marcescens both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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