Milk and Milk Products The acidity may be described as "aromatic" when 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 All of these appreciable amounts of volatile fatty acids are produced by Coliform bacteria ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The chief type of spoilage in sweetened condensed milk may be thickening caused by micrococci gas formation by sucrose fermenting yeasts mold colonies growing on the surface All of these thickening caused by micrococci gas formation by sucrose fermenting yeasts mold colonies growing on the surface All of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Swelling of the can is caused primarily by 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 gas forming, aerobic spore formers ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce acid flavor bitter flavor none of these burnt or caramel flavor acid flavor bitter flavor none of these burnt or caramel flavor ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Non bacterial ropiness or sliminess in milk and milk products may be due to the stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood. stringiness due to thin films of casein or lactalbumin during cooling All of these sliminess resulting from the thickness of the cream stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood. stringiness due to thin films of casein or lactalbumin during cooling All of these sliminess resulting from the thickness of the cream ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Bacterial ropiness in milk is caused by slimy capsular material from the cells usually lipids slimy capsular material from the cells usually proteins All of these slimy capsular material from the cells usually gums or mucins slimy capsular material from the cells usually lipids slimy capsular material from the cells usually proteins All of these slimy capsular material from the cells usually gums or mucins ANSWER DOWNLOAD EXAMIANS APP
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