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 Clostridium tyrobutyricum None of these Clostridium herbarum Clostridium sporogenes Clostridium tyrobutyricum None of these Clostridium herbarum ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The chief type of spoilage in sweetened condensed milk may be thickening caused by micrococci mold colonies growing on the surface gas formation by sucrose fermenting yeasts All of these thickening caused by micrococci mold colonies growing on the surface gas formation by sucrose fermenting yeasts 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 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 All of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Swelling of the can is caused primarily by both (a) and (b) gas forming, aerobic spore formers none of these gas forming, anaerobic spore formers both (a) and (b) gas forming, aerobic spore formers none of these gas forming, anaerobic spore formers ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Bulgarian butter milk is made with the help of Streptococcus lactis S. cremoris Lactobacillus bulgaricus Streptococcus thermophilus Streptococcus lactis S. cremoris Lactobacillus bulgaricus Streptococcus thermophilus ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A brown color in milk may result from both (a) and (b) S. marcescens Pseudomonas putrefaciens the enzymatic oxidation of tyrosine by P. fluorescens both (a) and (b) S. marcescens Pseudomonas putrefaciens the enzymatic oxidation of tyrosine by P. fluorescens ANSWER DOWNLOAD EXAMIANS APP
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