. Cheese with too low an acidity because of the addition of cream or the fa

Question

. 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

Options:

A . Pseudomonas

B . P. fragi

C . Alcaligenes metalcaligenes

D . all of these

Answer: Option D

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More Questions on This Topic :

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Question 2. . Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as....

Question 3. . Pseudomonas syncyanea produces a....

Question 4. . Esters like flavors in butter are resulted from the action of....

Question 5. . An alkaline reaction in milk is caused by the alkali formers bacteria as....

Question 6. . Bacterial ropiness in milk is caused by....

Question 7. . The chief type of spoilage in sweetened condensed milk may be....

Question 8. . Acidophilus milk which is used for its therapeutic properties in intestinal disorders requires for its manufactur....intestinal disorders requires for its manufacture a pure culture of

Question 9. . Fishiness in butter is caused by....

Question 10. . A yellow color in the creamy layer of milk may be caused by....

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