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 Swelling of the can is caused primarily by gas forming, aerobic spore formers both (a) and (b) gas forming, anaerobic spore formers none of these gas forming, aerobic spore formers both (a) and (b) gas forming, anaerobic spore formers none of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Bacterial ropiness in milk is caused by 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 slimy capsular material from the cells usually lipids 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 None of these Lactobacillus acidophilus Lactobacillus bulgaricus Streptococcus thermophilics None of these Lactobacillus acidophilus Lactobacillus bulgaricus Streptococcus thermophilics ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The chief type of spoilage in sweetened condensed milk may be gas formation by sucrose fermenting yeasts thickening caused by micrococci mold colonies growing on the surface All of these gas formation by sucrose fermenting yeasts thickening caused by micrococci mold colonies growing on the surface All 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 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
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