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 Clostridium herbarum None of these Clostridium sporogenes Clostridium tyrobutyricum Clostridium herbarum None of these 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 Alcaligenes metalcaligenes P. fragi Pseudomonas all of these Alcaligenes metalcaligenes P. fragi Pseudomonas all of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Fishiness in butter is caused by none of these Pseudomonas synxantha Aeromonas hydrophila Pseudomonas syncyanea none of these Pseudomonas synxantha Aeromonas hydrophila Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Ropiness caused by Enterobacter usually is worse at the bottom of the milk worse at the middle of the milk all of these worse near the top of the milk worse at the bottom of the milk worse at the middle of the milk all of these worse near the top of the milk ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products A brown color in milk may result from S. marcescens both (a) and (b) the enzymatic oxidation of tyrosine by P. fluorescens Pseudomonas putrefaciens S. marcescens both (a) and (b) the enzymatic oxidation of tyrosine by P. fluorescens Pseudomonas putrefaciens ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Esters like flavors in butter are resulted from the action of P. fragi Aeromonas hydrophila P. mephitica Pseudomonas synxantha P. fragi Aeromonas hydrophila P. mephitica Pseudomonas synxantha ANSWER DOWNLOAD EXAMIANS APP
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