Milk and Milk Products The chief type of spoilage in sweetened condensed milk may be thickening caused by micrococci All of these mold colonies growing on the surface gas formation by sucrose fermenting yeasts thickening caused by micrococci All of these mold colonies growing on the surface gas formation by sucrose fermenting yeasts ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Non bacterial ropiness or sliminess in milk and milk products may be due to the All of these stringiness due to thin films of casein or lactalbumin during cooling stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood. sliminess resulting from the thickness of the cream All of these stringiness due to thin films of casein or lactalbumin during cooling stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood. sliminess resulting from the thickness of the cream ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Esters like flavors in butter are resulted from the action of Pseudomonas synxantha Aeromonas hydrophila P. fragi P. mephitica Pseudomonas synxantha Aeromonas hydrophila P. fragi P. mephitica ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as putridity both (a) and (b) rabbito none of these putridity both (a) and (b) rabbito none of these 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 sporogenes None of these Clostridium herbarum Clostridium tyrobutyricum Clostridium sporogenes None of these Clostridium herbarum Clostridium tyrobutyricum ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A yellow color in the creamy layer of milk may be caused by S. marcescens both (a) and (b) Pseudomonas synxantha Pseudomonas syncyanea S. marcescens both (a) and (b) Pseudomonas synxantha Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS