Milk and Milk Products Swelling of the can is caused primarily by both (a) and (b) gas forming, anaerobic spore formers gas forming, aerobic spore formers none of these both (a) and (b) gas forming, anaerobic spore formers gas forming, aerobic spore formers none of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The acidity may be described as "aromatic" when 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 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 ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Cheese cancer of Swiss and similar cheese is caused by none of these Oospora Crustacea Oospora caseovorans Oospora aurianticum none of these Oospora Crustacea Oospora caseovorans Oospora aurianticum ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A yellow color in the creamy layer of milk may be caused by both (a) and (b) S. marcescens Pseudomonas synxantha Pseudomonas syncyanea both (a) and (b) S. marcescens Pseudomonas synxantha Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Non bacterial ropiness or sliminess in milk and milk products may be due to the stringiness due to thin films of casein or lactalbumin during cooling stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood. sliminess resulting from the thickness of the cream All of these stringiness due to thin films of casein or lactalbumin during cooling stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood. sliminess resulting from the thickness of the cream All of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A brown color in milk may result from the enzymatic oxidation of tyrosine by P. fluorescens S. marcescens Pseudomonas putrefaciens both (a) and (b) the enzymatic oxidation of tyrosine by P. fluorescens S. marcescens Pseudomonas putrefaciens both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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