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) rabbito putridity none of these both (a) and (b) rabbito putridity ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A brown color in milk may result from both (a) and (b) Pseudomonas putrefaciens S. marcescens the enzymatic oxidation of tyrosine by P. fluorescens both (a) and (b) Pseudomonas putrefaciens S. marcescens the enzymatic oxidation of tyrosine by P. fluorescens ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Fishiness in butter is caused by none of these Aeromonas hydrophila Pseudomonas syncyanea Pseudomonas synxantha none of these Aeromonas hydrophila Pseudomonas syncyanea Pseudomonas synxantha 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 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 all of these Pseudomonas P. fragi Alcaligenes metalcaligenes all of these Pseudomonas P. fragi Alcaligenes metalcaligenes 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
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