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
None of these
Clostridium herbarum
Clostridium sporogenes

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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
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

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