Milk and Milk Products The acidity may be described as "aromatic" when All of these appreciable amounts of volatile fatty acids are produced by Coliform bacteria Lactic streptococci and aroma forming Leuconostoc species are growing together Streptococcus lactis and other lactis are growing together All of these appreciable amounts of volatile fatty acids are produced by Coliform bacteria Lactic streptococci and aroma forming Leuconostoc species are growing together Streptococcus lactis and other lactis are growing together ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Fishiness in butter is caused by none of these Aeromonas hydrophila Pseudomonas syncyanea Pseudomonas synxantha none of these Aeromonas hydrophila Pseudomonas syncyanea Pseudomonas synxantha ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Certain strains of Streptococcus lactis var. maltigenes may produce none of these bitter flavor acid flavor burnt or caramel flavor none of these bitter flavor acid flavor burnt or caramel flavor ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Ropiness caused by Enterobacter usually is worse at the bottom of the milk worse near the top of the milk worse at the middle of the milk all of these worse at the bottom of the milk worse near the top of the milk worse at the middle of the milk all of these ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products The yoghurt is made from Streptococcus thermophilus Lactobacillus bulgaricus S. cremoris mixed culture of (a) and (b) Streptococcus thermophilus Lactobacillus bulgaricus S. cremoris mixed culture of (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Milk and Milk Products Bulgarian butter milk is made with the help of Streptococcus thermophilus Streptococcus lactis S. cremoris Lactobacillus bulgaricus Streptococcus thermophilus Streptococcus lactis S. cremoris Lactobacillus bulgaricus ANSWER DOWNLOAD EXAMIANS APP
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