Q. Stem and rots caused by species of molds involve

View solution

Q. Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low.

View solution

Q. Under what conditions food poisoning bacteria may grow and produce toxins in vegetables?

View solution

Q. Bacterial soft rot is caused due to

View solution

Q. Saprophytic bacteria cause

View solution

Q. The micro-organism which is present in both fresh and frozen juices is

View solution

Q. Non bacterial ropiness or sliminess in milk and milk products may be due to the

View solution

Q. The yoghurt is made from

View solution

Q. Cheese cancer of Swiss and similar cheese is caused by

View solution

Q. Swelling of the can is caused primarily by

View solution

Q. Bulgarian butter milk is made with the help of

View solution

Q. Ropiness caused by Enterobacter usually is

View solution

Q. A brown color in milk may result from

View solution

Q. Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?

View solution

Q. Certain strains of Streptococcus lactis var. maltigenes may produce

View solution

Q. The acidity may be described as "aromatic" when

View solution

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

View solution

Q. 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

View solution

Q. Pseudomonas syncyanea produces a

View solution

Q. Pseudomonas nigrifaciens in mildly salted butter may cause

View solution