Milk and Milk Products The acidity may be described as "aromatic" when Streptococcus lactis and other lactis are growing together appreciable amounts of volatile fatty acids are produced by Coliform bacteria All of these Lactic streptococci and aroma forming Leuconostoc species are growing together Streptococcus lactis and other lactis are growing together appreciable amounts of volatile fatty acids are produced by Coliform bacteria All of these Lactic streptococci and aroma forming Leuconostoc species are growing together 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 The yoghurt is made from mixed culture of (a) and (b) Streptococcus thermophilus Lactobacillus bulgaricus S. cremoris mixed culture of (a) and (b) Streptococcus thermophilus Lactobacillus bulgaricus S. cremoris 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 Pseudomonas all of these Alcaligenes metalcaligenes P. fragi Pseudomonas all of these Alcaligenes metalcaligenes P. fragi ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products An alkaline reaction in milk is caused by the alkali formers bacteria as both (a) and (b) Pseudomonas fluorescens A. viscolactis none of these both (a) and (b) Pseudomonas fluorescens A. viscolactis none of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Esters like flavors in butter are resulted from the action of Aeromonas hydrophila Pseudomonas synxantha P. fragi P. mephitica Aeromonas hydrophila Pseudomonas synxantha P. fragi P. mephitica ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS