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
Milk and Milk Products Bacterial ropiness in milk is caused by slimy capsular material from the cells usually lipids All of these slimy capsular material from the cells usually proteins slimy capsular material from the cells usually gums or mucins slimy capsular material from the cells usually lipids All of these slimy capsular material from the cells usually proteins slimy capsular material from the cells usually gums or mucins 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 Acidophilus milk which is used for its therapeutic properties in intestinal disorders requires for its manufacture a pure culture of Lactobacillus bulgaricus None of these Streptococcus thermophilics Lactobacillus acidophilus Lactobacillus bulgaricus None of these Streptococcus thermophilics Lactobacillus acidophilus 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 tyrobutyricum Clostridium herbarum Clostridium sporogenes None of these Clostridium tyrobutyricum Clostridium herbarum Clostridium sporogenes None of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Non bacterial ropiness or sliminess in milk and milk products may be due to the sliminess resulting from the thickness of the cream stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood. All of these stringiness due to thin films of casein or lactalbumin during cooling sliminess resulting from the thickness of the cream stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood. All of these stringiness due to thin films of casein or lactalbumin during cooling ANSWER DOWNLOAD EXAMIANS APP
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