Milk and Milk Products Swelling of the can is caused primarily by gas forming, aerobic spore formers both (a) and (b) none of these gas forming, anaerobic spore formers gas forming, aerobic spore formers both (a) and (b) none of these gas forming, anaerobic spore formers 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) Pseudomonas synxantha Pseudomonas syncyanea S. marcescens both (a) and (b) Pseudomonas synxantha Pseudomonas syncyanea S. marcescens 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 Certain strains of Streptococcus lactis var. maltigenes may produce none of these acid flavor burnt or caramel flavor bitter flavor none of these acid flavor burnt or caramel flavor bitter flavor 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
Milk and Milk Products Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese? Clostridium herbarum Clostridium tyrobutyricum Clostridium sporogenes None of these Clostridium herbarum Clostridium tyrobutyricum Clostridium sporogenes None of these ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS