Milk and Milk Products Pseudomonas nigrifaciens in mildly salted butter may cause pink color greenish areas none of these black smudge pink color greenish areas none of these black smudge ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Esters like flavors in butter are resulted from the action of P. fragi Pseudomonas synxantha P. mephitica Aeromonas hydrophila P. fragi Pseudomonas synxantha P. mephitica Aeromonas hydrophila ANSWER DOWNLOAD EXAMIANS APP
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 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 stringiness due to thin films of casein or lactalbumin during cooling 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 sporogenes None of these Clostridium herbarum Clostridium tyrobutyricum Clostridium sporogenes None of these Clostridium herbarum Clostridium tyrobutyricum ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce bitter flavor acid flavor none of these burnt or caramel flavor bitter flavor acid flavor none of these burnt or caramel flavor 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 Alcaligenes metalcaligenes P. fragi all of these Pseudomonas Alcaligenes metalcaligenes P. fragi all of these Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
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