Milk and Milk Products The acidity may be described as "aromatic" when Streptococcus lactis and other lactis are growing together All of these Lactic streptococci and aroma forming Leuconostoc species are growing together appreciable amounts of volatile fatty acids are produced by Coliform bacteria Streptococcus lactis and other lactis are growing together All of these Lactic streptococci and aroma forming Leuconostoc species are growing together 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 All of these 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 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 Fishiness in butter is caused by Pseudomonas syncyanea Pseudomonas synxantha none of these Aeromonas hydrophila Pseudomonas syncyanea Pseudomonas synxantha none of these Aeromonas hydrophila ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Pseudomonas nigrifaciens in mildly salted butter may cause none of these greenish areas black smudge pink color none of these greenish areas black smudge pink color ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A yellow color in the creamy layer of milk may be caused by Pseudomonas syncyanea Pseudomonas synxantha both (a) and (b) S. marcescens Pseudomonas syncyanea Pseudomonas synxantha both (a) and (b) S. marcescens ANSWER DOWNLOAD EXAMIANS APP
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