Q. Saprophytic bacteria cause

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

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

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Q. The yoghurt is made from

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

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Q. Swelling of the can is caused primarily by

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Q. Bulgarian butter milk is made with the help of

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Q. Ropiness caused by Enterobacter usually is

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Q. A brown color in milk may result from

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

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

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

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

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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

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Q. Pseudomonas syncyanea produces a

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Q. Pseudomonas nigrifaciens in mildly salted butter may cause

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

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

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

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

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