Milk and Milk Products Swelling of the can is caused primarily by gas forming, anaerobic spore formers both (a) and (b) gas forming, aerobic spore formers none of these gas forming, anaerobic spore formers both (a) and (b) gas forming, aerobic spore formers none of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Fishiness in butter is caused by Pseudomonas synxantha Pseudomonas syncyanea none of these Aeromonas hydrophila Pseudomonas synxantha Pseudomonas syncyanea none of these Aeromonas hydrophila ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A brown color in milk may result from 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 both (a) and (b) Pseudomonas putrefaciens ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Esters like flavors in butter are resulted from the action of P. fragi Aeromonas hydrophila P. mephitica Pseudomonas synxantha P. fragi Aeromonas hydrophila P. mephitica Pseudomonas synxantha ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Pseudomonas syncyanea produces a yellow color in milk bluish gray to brownish color in milk in its pure form brownish color to bluish gray in milk in its pure form gray to brownish color in milk yellow color in milk bluish gray to brownish color in milk in its pure form brownish color to bluish gray in milk in its pure form gray to brownish color in milk ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Ropiness caused by Enterobacter usually is worse near the top of the milk all of these worse at the middle of the milk worse at the bottom of the milk worse near the top of the milk all of these worse at the middle of the milk worse at the bottom of the milk ANSWER DOWNLOAD EXAMIANS APP
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