Milk and Milk Products Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as none of these both (a) and (b) putridity rabbito none of these both (a) and (b) putridity rabbito ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Ropiness caused by Enterobacter usually is 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 worse at the middle of the milk worse near the top of the milk all of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A yellow color in the creamy layer of milk may be caused by Pseudomonas synxantha S. marcescens Pseudomonas syncyanea both (a) and (b) Pseudomonas synxantha S. marcescens Pseudomonas syncyanea both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The acidity may be described as "aromatic" when appreciable amounts of volatile fatty acids are produced by Coliform bacteria Lactic streptococci and aroma forming Leuconostoc species are growing together Streptococcus lactis and other lactis are growing together All of these appreciable amounts of volatile fatty acids are produced by Coliform bacteria Lactic streptococci and aroma forming Leuconostoc species are growing together Streptococcus lactis and other lactis are growing together All of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A brown color in milk may result from both (a) and (b) S. marcescens 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 ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Non bacterial ropiness or sliminess in milk and milk products may be due to the 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 sliminess resulting from the thickness of the cream ANSWER DOWNLOAD EXAMIANS APP
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