Milk and Milk Products Ropiness caused by Enterobacter usually is worse at the middle of the milk worse near the top of the milk all of these worse at the bottom of the milk worse at the middle of the milk worse near the top of the milk all of these worse at the bottom of the milk ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Esters like flavors in butter are resulted from the action of P. mephitica P. fragi Aeromonas hydrophila Pseudomonas synxantha P. mephitica P. fragi Aeromonas hydrophila Pseudomonas synxantha 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 all of these P. fragi Pseudomonas Alcaligenes metalcaligenes all of these P. fragi Pseudomonas 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 both (a) and (b) S. marcescens the enzymatic oxidation of tyrosine by P. fluorescens Pseudomonas putrefaciens both (a) and (b) S. marcescens ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce burnt or caramel flavor none of these bitter flavor acid flavor burnt or caramel flavor none of these bitter flavor acid flavor ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Swelling of the can is caused primarily by 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) gas forming, anaerobic spore formers ANSWER DOWNLOAD EXAMIANS APP
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