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 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 ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Pseudomonas nigrifaciens in mildly salted butter may cause none of these black smudge pink color greenish areas none of these black smudge pink color greenish areas ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The yoghurt is made from mixed culture of (a) and (b) Lactobacillus bulgaricus S. cremoris Streptococcus thermophilus mixed culture of (a) and (b) Lactobacillus bulgaricus S. cremoris Streptococcus thermophilus 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 all of these Alcaligenes metalcaligenes Pseudomonas P. fragi all of these Alcaligenes metalcaligenes Pseudomonas P. fragi ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce acid flavor burnt or caramel flavor bitter flavor none of these acid flavor burnt or caramel flavor bitter flavor none of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The chief type of spoilage in sweetened condensed milk may be All of these gas formation by sucrose fermenting yeasts mold colonies growing on the surface thickening caused by micrococci All of these gas formation by sucrose fermenting yeasts mold colonies growing on the surface thickening caused by micrococci ANSWER DOWNLOAD EXAMIANS APP
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