Milk and Milk Products Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as none of these putridity both (a) and (b) rabbito none of these putridity both (a) and (b) rabbito ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce bitter flavor burnt or caramel flavor none of these acid flavor bitter flavor burnt or caramel flavor none of these acid 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 all of these P. fragi Pseudomonas Alcaligenes metalcaligenes all of these P. fragi Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The chief type of spoilage in sweetened condensed milk may be thickening caused by micrococci mold colonies growing on the surface All of these gas formation by sucrose fermenting yeasts thickening caused by micrococci mold colonies growing on the surface All of these gas formation by sucrose fermenting yeasts ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A brown color in milk may result from S. marcescens both (a) and (b) Pseudomonas putrefaciens the enzymatic oxidation of tyrosine by P. fluorescens S. marcescens both (a) and (b) Pseudomonas putrefaciens the enzymatic oxidation of tyrosine by P. fluorescens ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products An alkaline reaction in milk is caused by the alkali formers bacteria as A. viscolactis none of these Pseudomonas fluorescens both (a) and (b) A. viscolactis none of these Pseudomonas fluorescens both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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