Esters like flavors in butter are resulted from the action of Pseudomonas synxantha P. mephitica Aeromonas hydrophila P. fragi TRUE ANSWER : ? YOUR ANSWER : ?
Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as none of these both (a) and (b) rabbito putridity TRUE ANSWER : ? YOUR ANSWER : ?
Cheese cancer of Swiss and similar cheese is caused by none of these Oospora aurianticum Oospora Crustacea Oospora caseovorans TRUE ANSWER : ? YOUR ANSWER : ?
A yellow color in the creamy layer of milk may be caused by S. marcescens both (a) and (b) Pseudomonas synxantha Pseudomonas syncyanea TRUE ANSWER : ? YOUR ANSWER : ?
An alkaline reaction in milk is caused by the alkali formers bacteria as both (a) and (b) A. viscolactis none of these Pseudomonas fluorescens TRUE ANSWER : ? YOUR ANSWER : ?
The chief type of spoilage in sweetened condensed milk may be mold colonies growing on the surface All of these thickening caused by micrococci gas formation by sucrose fermenting yeasts TRUE ANSWER : ? YOUR ANSWER : ?
Swelling of the can is caused primarily by gas forming, anaerobic spore formers none of these gas forming, aerobic spore formers both (a) and (b) TRUE ANSWER : ? YOUR ANSWER : ?
The acidity may be described as "aromatic" when All of these appreciable amounts of volatile fatty acids are produced by Coliform bacteria Streptococcus lactis and other lactis are growing together Lactic streptococci and aroma forming Leuconostoc species are growing together TRUE ANSWER : ? YOUR ANSWER : ?
Bacterial ropiness in milk is caused by All of these slimy capsular material from the cells usually lipids slimy capsular material from the cells usually gums or mucins slimy capsular material from the cells usually proteins TRUE ANSWER : ? YOUR ANSWER : ?
A brown color in milk may result from S. marcescens the enzymatic oxidation of tyrosine by P. fluorescens both (a) and (b) Pseudomonas putrefaciens TRUE ANSWER : ? YOUR ANSWER : ?