microbiology-milk-and-milk-products Related Question Answers
1. Ropiness caused by Enterobacter usually is
2. A brown color in milk may result from
3. Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?
4. Certain strains of Streptococcus lactis var. maltigenes may produce
5. The acidity may be described as "aromatic" when
6. Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as
7. 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
8. Pseudomonas syncyanea produces a
9. Pseudomonas nigrifaciens in mildly salted butter may cause
10. Esters like flavors in butter are resulted from the action of
11. Acidophilus milk which is used for its therapeutic properties in intestinal disorders requires for its manufacture a pure culture of
12. A yellow color in the creamy layer of milk may be caused by
13. An alkaline reaction in milk is caused by the alkali formers bacteria as
14. Bacterial ropiness in milk is caused by
15. Fishiness in butter is caused by
16. The chief type of spoilage in sweetened condensed milk may be
17. Non bacterial ropiness or sliminess in milk and milk products may be due to the
18. The yoghurt is made from
19. Cheese cancer of Swiss and similar cheese is caused by
20. Swelling of the can is caused primarily by
21. Bulgarian butter milk is made with the help of
© 2002-2017 Omega Education PVT LTD...Privacy | Terms And Conditions
Question ANSWER With Solution